Our middle daughter, who is 11, has just made these in a cookery competition at school. Whilst she did not win, which may be due to the fact the grill caught fire whilst cooking the lamb for the main course. (Cookery teachers are a brave bunch!) The judges thought the chocolate fondants were of restaurant standard. So if you have ever been put of making them, because of comments on Masterchef that it is so hard to get them right, give these a go.
Serves 2 – You will need 2 mini pudding basins, I have the metal “silverwood” ones from Lakeland, or 2 large ramekins.
50g Mortimer Chocolate Dark Chocolate Powder + 1 teaspoon for dusting
50g caster sugar
50g plain flour
- Grease the mini pudding basins and dust with the teaspoon of Chocolate Powder.
- Melt the butter in a saucepan over a low heat.
- Add the Chocolate Powder and stir until liquid. Remove from the heat.
- In a mixing bowl beat the sugar and egg until pale and thick.
- Stir in the melted chocolate.
- Sift the flour and fold in gently.
- Divide the mixture between the two pudding basins.
- Bake in the oven 1800C (1600C for fan ovens) GM4, for 12 minutes, no more.
- It is important not to over cook the fondants otherwise you will not get the classic liquid chocolate in the middle. Don’t worry that it appears un-cooked, it is not a sponge cake.
- Leave the fondants for 10 minutes before turning out and serving.