Chocolatey Pudding Fondant 26.01.2016

Chocolatey Pudding Fondant
Serves: 4
What a delightful after-dinner sweet! This chocolate pudding ups the ante and is a nice alternative to the tired chocolate fondue dessert.
  • Unsalted butter, 8 T (plus extra for greasing)
  • Unsweetened cocoa, 4 t
  • Bittersweet chocolate (at least 70%), 4 oz. (chopped)
  • Eggs, 2 large
  • Egg yolks, 2 large
  • Superfine granulated sugar, 2/3 c
  • All-purpose flour, 2/3 c
  1. Preheat oven to 325 F. Use the butter to grease 4 large ramekins and place parchment paper in each. Grease the papers with butter and lightly dust with cocoa.
  2. Place a small mixing bowl over a saucepan filled with boiling water. Add the chocolate and butter gradually until melted. Remove from heat and stir consistently. Cool for 10 minutes.
  3. In a separate mixing bowl, combine the whole eggs, yolks, and sugar; whisk until thick. Slowly add the chocolate mixture while whisking.
  4. Sift flour over the mixture while folding it in with a spoon.
  5. Pour the chocolate mixture into the ramekins; bake in oven for 12 minutes.
  6. Remove ramekins from oven; use a plate to flip the chocolate pudding onto the plate and serve.


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