Chocolate fondants with mocha sauce
- April 2007
- Serves 4 people
- Takes 25 minutes to make, 35 minutes in the oven, plus chilling
Serve these decadent chocolate puddings for dessert on Valentine’s Day or as an alternative to Christmas pudding on Dec 25th.
Up the decadence factor with a salted caramel filling. Try our chocolate fondants with salted caramel sauce.
- 43.9g (24.2g saturated)
- 57.3g (52.2g sugar)
- 100g unsalted butter, plus extra for greasing
- 150g good-quality plain chocolate, roughly chopped
- 2 medium eggs, separated
- 80g caster sugar
- 30g ground almonds
- 1½ tbsp plain flour, sifted
- ½ tbsp cocoa powder, sifted
- 50g white chocolate, chopped
- 60ml fresh strong espresso coffee
- Preheat the oven to 180°C/fan160°C/gas 4. Grease 4 x 150ml individual pudding moulds. Line a baking tray with baking paper. Put the butter and 100g plain chocolate in a pan over a low heat. Stir until the chocolate has melted, then set aside to cool.
- Meanwhile, using an electric hand whisk, beat the egg yolks and 55g of the caster sugar in a large bowl for 2-3 minutes, until light and fluffy. Add the melted chocolate mixture, ground almonds, plain flour and cocoa powder and fold in with a large metal spoon until combined.
- In a separate large bowl, whisk the egg whites to soft peaks. While whisking, gradually mix in the remaining sugar, until stiff peaks form. Stir a little into the chocolate mixture to loosen, then gently fold in the remainder with a large metal spoon, until just combined.
- Divide the chocolate mixture between the moulds, gently levelling the surface. Place in a deep roasting tin and pour boiling water into the tin to come halfway up the sides of the moulds. Bake for 35 minutes or until a skewer inserted into the centre of the pudding comes out clean.
- Meanwhile, gently melt the white chocolate in a bowl over a pan of just simmering water. Remove from the heat and briefly stir until smooth. Using a palette knife, thinly spread over the lined baking tray – so it’s 2mm thick. Chill for 10 minutes or until firm. Use a small heart-shaped cutter to cut out 4 hearts from the chocolate. Keep chilled until serving.
- To serve, place the remaining plain chocolate and espresso coffee in a heatproof bowl over a pan of just simmering water. When the chocolate has melted, remove from the heat and stir until smooth
- Invert each pudding onto a plate and pour over the warm mocha sauce. To each with a white chocolate heart.
Make the chocolate hearts up to 3 days ahead – keep covered and chilled. Reheat in the oven (180°C/fan160°C/gas 4) for 10 minutes. Serve with the mocha sauce and white chocolate hearts.
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