Cocolate Fondant
There aren’t many things better than a chocolate fondant in my opinion. Easy, delicious and the perfect ‘wow’ to end a dinner. Don’t be afraid to make this pudding, they’re very easy.
Ingredients
2 burford brown eggs from Clarence Court
70g of dark chocolate from Hotel Chocolat
70g plant based butter
40g caster sugar
2 tbsp cocoa powder (1 for dusting the ramekins and the other for sharing over your puds)
2 tbsp plain flour
Method
First of all butter your ramekins and pop in the fridge for around 5/10 minutes. Remove your ramekins from the fridge and butter again before sprinkling your cocoa powder in them and pop back in the fridge until you’re ready to fill.
Melt your chocolate and butter in a bowl over hot water until nice and smooth. In another bowl, mix your eggs and your sugar for around 5 minutes until beautifully fluffy and pale.
Fold in your chocolate mix and then sieve in your flour. Stir gently ensuring no air bubbles.
Pour into your two ramekins leaving around an inch at the top.
Bake in the oven on the middle shelf at 160c for 12 minutes.
Leave for 1 minute before using a knife around the edges of your lava cake and with confidence flip onto a plate and enjoy. It’s easy, gooey and an absolute crowd pleaser!
Extra Indulgence: If you want them straight from the ramekin a little more ‘pudding’ like, and a bit softer, take out at 10 minutes.
