Foolproof Chocolate & Coffee Fondants
This decadent dessert offers a delightful contrast of warm, gooey chocolate pudding with a crispy crust, paired perfectly with a cool scoop of creamy vanilla ice cream. Perfect for a special occasion or simply a treat-yourself moment.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
12M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 635 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 23 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Sugar Content: 44 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.52 milligram of sodium
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