Chocolate fondant pudding

Recipe from: 10 July 2014
recipes baking chocolate raspberries

Ingredients 9
Servings 1
Minutes 00:20


Serving Change
  • 200
    dark chocolate - broken into pieces
  • 125
  • 2
  • 2
    egg yolks
  • 75
    castor sugar
  • 25
    cake flour
  • 60
    raspberry jam
  • fresh raspberries
  • ice cream (optional)


Pre-heat the oven to 180°C.

Grease 4 ramekins with butter and sieve some cocoa powder into the moulds.

Melt the chocolate and butter together and cool down slightly. Beat the eggs, egg yolks and caster sugar together until thick and fluffy. Stir the chocolate mixture into the egg mix until just combined. Sieve the cake flour over the mixture and fold in.

Spoon some of the mixture into the prepared moulds. Spoon 15ml raspberry jam onto each of the four mixtures. Top with the remaining chocolate mix.

Place the ramekins onto a baking sheet and place into the oven. Bake for 14 minutes.

Remove from the oven and cool down for 2 to 3 minutes.

Slide a knife around the edge of each fondant and remove from the moulds onto serving dishes.

Serve immediately with some fresh raspberries and ice cream (optional).

Recipe reprinted with permission of PinkPolkaDot. To see more recipes, click here.

Read more on: desserts  |  chocolate  |  recipes  |  baking


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