Foolproof chocolate & coffee fondants

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N/A

Source

Ingredients

175g butter , plus extra melted butter for greasing

cocoa powder , for dusting

175g good-quality dark chocolate (we used 70%)

200g golden caster sugar

4 eggs

50ml good-quality black coffee (we used espresso coffee)

85g plain flour

vanilla ice cream , to serve

Method

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.