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This is the classic restaurant dish, which has struck fear into many a junior pastry chef. Really there is no reason to panic – the trick is to pay attention to the cooking time, allow the fondants to stand for a minute before turning them out, and then serve immediately.
Serves: 6 (6x 6cm pudding moulds)
Preparation time: 15 minutes
Cooking time: 10 minutes
Chef’s tip: This recipe can be prepared the day before and stored in the refrigerator until ready to cook, if you do this, remember that the mixture will not be at room temperature so extra cooking time will be required.
Dark chocolate 250g(minimum 63% cocoa solids)Butter 150gEggs 4Sugar 125gFlour 60g
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