Impress your dinner guests with this gorgeous chocolate fondant pudding, voted by our customers as the top 'chic treat'. It may look challenging to make but is surprisingly easy.
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.