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Dark Chocolate Fondants

These delicious chocolate puddings are a delicious and indulgent finish to a dinner party.

4 servings

Medium 40 Minutes

Ingredients

Ingredients

For the recipe Dark Chocolate Fondants

For the Puddings:

125 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate (4 ½ oz)
125 g Unsalted Butter (4 ½ oz) cut into small pieces
Medium Eggs x 2, beaten
Egg Yolks x 2
50 g Caster Sugar (2 oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
1 Dr. Oetker Ground Arrowroot Sachet Sachet (1 tbsp)

Preparation

Preparation

1

Dark Chocolate Fondants

Preheat the oven to 230°C (210°C Fan, Gas Mark 8). Lightly grease 4 x 150ml (¼ pt) pudding tins.

2

Break the Extra Dark Chocolate into pieces and place in a heatproof bowl with the butter. Stand over a pan of gently simmering water and leave to melt. Remove from the water and set aside.

3

Meanwhile, whisk the eggs, egg yolks and sugar together until thick and creamy. Whisk in the warm melted Chocolate and Vanilla Extract. Stir in the Ground Arrowroot to make a smooth batter.

4

Divide the mixture between the prepared tins. If you aren't ready to serve the puddings right away, cover them and put them in the fridge for up to 24 hours.

5

When you are ready to cook the puddings, make sure they are at room temperature. Put the tins on a baking tray and cook in the oven for about 10 minutes until the sides are set but the middle is still wobbly.

6

Immediately invert the puddings on to warmed serving plates but leave in the pudding tins for 2 minutes before removing. Serve immediately accompanied with crème fraîche.

1 serving = 94g

Nutritional Information For the recipe Dark Chocolate Fondants

Per serving Per 100g/ ml
Energy 723kJ
174kcal
933kJ
224kcal
Fat 13g 17g
Carbohydrate 11g 14g
Protein 2.6g 3.3g