FOOLPROOF CHOCOLATE & COFFEE FONDANTS
Gooey chocolate puds are a restaurant classic and mastering this show-off dessert is a lot easier than you think
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 32m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Use a pastry brush to grease 6 dariole moulds or individual pudding basins really well and place in the fridge for the butter to set. Then grease again, dust with cocoa powder and set aside.
- Melt the butter and chocolate together over a pan of barely simmering water, then remove. In a separate bowl, beat the sugar and eggs together until light and fluffy. Fold the chocolate and beaten egg together, then add the coffee and finally fold through the flour.
- Divide the mixture between the darioles. The puddings can now be frozen or chilled. Place on a baking tray and bake for exactly 12 mins until the mixture has puffed up and formed a crust but still has a slight wobble to it. Turn the puddings out onto serving plates and serve with a big scoop of vanilla ice cream for a great contrast of hot and cold.
Nutrition Facts : Calories 635 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.52 milligram of sodium
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