Smoked salt chocolate fondant
This indulgent dark chocolate dessert is the perfect sweet treat to share on Valentine's Day. A sprinkle of flavoured salt adds a hint of smoke to this decadent pudding. Serve with a dollop of crème fraîche or raspberry ripple ice cream to cut through the richness.
Preheat the oven to gas 6, 200°C, fan 180°C. Melt the chocolate in a small bowl over a pan of simmering water. Set aside while you prepare the pudding moulds.
Grease 2 pudding moulds. Combine the cocoa powder with the extra 1/2 tsp caster sugar and use to dust the inside of each pudding mould. Put 2 discs of nonstick baking paper into the base of each mould, then put in the fridge until ready to fill.
Cream the butter and the sugar together. Beat in the egg and yolk, then add the flour and smoked salt. Beat in the chocolate until completely smooth.
Divide the mixture between the moulds and bake for 10 minutes. Turn out onto plates and serve immediately with crème fraîche or raspberry ripple ice cream, if you like.
Tip: You can make this pudding ahead – make up to the point where you fill the moulds, then cover and keep in the fridge for up to a day in advance. Cook for an extra 2 minutes from chilled.
See more Valentine's Day recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
View full recipe details