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.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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