The perfect chocolate fondant pudding should be soft, spongy cake on the outside with a center that oozes with chocolaty goodness.
It is for this reason that you must pay attention to the cooking time of this recipe. Twelve minutes and no more if you want a molten center.
- 4 Tbsp (60 ml) butter, plus extra to grease
- 2 tsp (10 ml) unsweetened cocoa powder, to dust
- 2 oz (50 g) good-quality dark, bittersweet chocolate, broken into pieces
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1/3 cup (75 ml) castor (berry) sugar
- 2 Tbsp (30 ml) Grand Marnier liqueur
- 1/3 cup (75 ml) all-purpose flour, sifted
- Vanilla ice cream and raspberries, to serve
- Special equipment: 4 ramekins (3 inches in diameter)
- Heat the oven to 325F (160C). Butter the ramekins and dust liberally with cocoa powder.
- Fill a saucepan 1/4 full of hot water and bring it to a simmer. Fit the bowl snugly into the rim of the saucepan so that the bowl is suspended over the gently simmering water. Make sure the bottom of the bowl does not touch the water otherwise it will overheat and seize up.
- Allow the chocolate and butter to gently melt. Once melted, remove the bowl from the saucepan and stir it with a clean, dry spoon until smooth.
- In a separate, clean bowl, use an electric mixer to beat the whole egg, egg yolk, and sugar together until pale and thick, then add the chocolate mixture. Use a spatula or wooden spoon to fold in the liqueur, followed by the flour.
- Divide the chocolate mixture evenly amongst the ramekins and bake for 12 minutes. Keep an eye on them and don't let them cook for any longer than this. Remove ramekins from oven and turn the chocolate fondants out onto serving plates. Serve immediately with a scoop of vanilla ice cream and fresh raspberries.