It’s hard to beat a chocolate fondant pudding as one of the all time great desserts. The chocolate cake exterior that you break open to reveal oozing chocolate is a true crowd pleaser and its not surprising that you see chocolate fondant pudding on so many restaurant menus. The thing that puts many people off making it at home is the difficulty of making sure the fondant is cooked for exactly the right amount of time so it is gooey in the middle but still holds together.
A few years ago in Paris I did a pastry course where we learnt a pretty fool proof recipe for an oozing chocolate fondant pudding. Of course in France it was called “Molleaux au chocolat” which sounds much more exotic. But it’s still the recipe that I use today with a few tweaks and so I thought it was about time I shared it on here.
Making the puddings is pretty simple, it’s just all about the timing in the oven to ensure you get that oozing chocolate centre. It’s also essential to leave enough time for the puddings to set in the fridge before baking them. Once you follow those two instructions, it’s hard to go wrong and you are guaranteed to get a molten chocolate centre.
- 180gm light brown sugar
- 180gm butter
- 180gm dark chocolate
- 6 eggs
- 90gm plain flour
- 30gm soft butter (for moulds)
- 1. Preheat the oven to 180c.
- 2. Melt the chocolate and butter together slowly over a saucepan of boiling water.
- 3. Mix the flour and sugar together in a bowl.
- 4. Beat the eggs.
- 5. Add the chocolate and butter to the beaten eggs and then carefully mix in the flour and sugar mixture.
- 6. Butter six aluminium moulds (or you can use other moulds like ramekins) and fill to the top with the mixture.
- 7. Place in the fridge for a minimum of one hour to set. You can leave them for two to three days if you want to prepare in advance.
- 8. Bake for 20 minutes and then remove from the oven and leave to stand for 3 mins in moulds. Carefully turn the puddings out to serve.