Chocolate Fondant Puddings

Delectably rich, Jean-Christophe Novelli's little sponge puddings give-way to a warm chocolate sauce in the centre
By Jean-Christophe Novelli
Chocolate Fondant Puddings
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus standing time
  • Effort: easy

Ingredients

  • 130 g unsalted butter
  • 130 g dark chocolate, 70% cocoa solids
  • 3 eggs
  • 1 egg yolk
  • 100 g icing sugar
  • 2 oranges, zest only
  • 70 g plain flour
  • 1 tbsp cocoa powder
  • 1 tsp baking powder

Method

1. Melt the butter and chocolate in a heatproof bowl placed over a pan of barely simmering water.

2. Combine the eggs and yolk with the icing sugar and orange zest; stir into the chocolate and butter mixture.

3. Sieve the flour, cocoa and baking powder and fold into cake batter. Leave this mixture to rest for 1 hour.

4. Brush 6 ramekins with melted butter and dust-out with cocoa powder.

5. Pipe the rested cake batter into the prepared ramekins and chill for a minimum of 3 hours or longer - 12 hours is ideal.

6. Bake the puddings at 180C/gas 4 for between 8-10 minutes. The sponge should be just set, and the centre still a little soft.

7. Leave to rest for 2 minutes before serving.

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