Impress your dinner guests with this gorgeous chocolate fondant pudding - a soft, sponge outside and gooey, molten middle. It may look challenging to make but is surprisingly quick and easy to make.
- Preheat the oven to gas 6, 200°C, 180°C. Melt the chocolate and butter in a bowl over a pan of barely simmering water. Leave to cool, stirring occasionally, until smooth but still liquid.
- Meanwhile, grease two individual pudding moulds. Dust with the cocoa powder and chill until needed.
- Put the egg and sugar in a large mixing bowl. Beat for 5 minutes with an electric whisk until thick, pale and fluffy.
- Sift in the flour and gently fold it into the egg mixture using a large metal spoon or spatula. Fold in the cooled chocolate mixture. Divide the mixture evenly between the prepared moulds. Put on a baking tray and cook straight away, or chill until needed.
- Allow the chilled puddings to come back up to room temperature before baking. Cook for 8-10 minutes, or until risen, with a set crust on the top. Remove from the oven and leave to stand for 1 minute. Turn the puddings out onto plates and serve with raspberries and ice cream, if you like.
Tip: Although these rich, elegant little puds are easy to make, the melting middles require precision cooking – so watch them like a hawk.
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We recommend pairing this rich, decadent chocolate fondant with De Bortoli Show Muscat.