Chocolate Fondant

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.

Serves: 6 (6 x 6cm pudding moulds)

Preparation time: 15 minutes

Cooking time: 10 minutes

Method

1. Lightly butter and flour the moulds, then chill in the fridge until needed.
2. Place some water into a saucepan and place the basin on top.  The water shouldn’t touch the base.
3. Heat the saucepan and bring the water to a simmer.
4. Melt the chocolate and butter, stirring all the time.
5. If using a Chef, Major or kMix, whisk the eggs and sugar together using the balloon whisk on speed 6 until light and pale.  Melt the chocolate and butter gently together , then carefully fold the mixture into the egg and sugar mix, once incorporated fold in the flour.
6. If using a Food Processor, put the eggs and sugar into the bowl, attach the whisk attachment, set the speed to 2 and whisk until pale. Remove the feed tube from the lid to allow air in.  place the butter and chocolate into a heat-proof basin.
7. Take the whisk out and fit the knife blade.  Omit this stage if using a Chef, Major or kMix.
8. Reduce the speed to 1 and with the food processor or Chef, Major or kMix running add the chocolate and butter mixture, then add the flour.
9. Pour the mixture into the prepared moulds – the mixture should come three-quarters of the way up the sides.
10. To finish, bake for 8 to 9 minutes in a preheated oven set at 200°C / Fan 180°C / Gas 6. After cooking, allow the moulds to stand for 2 minutes, then turn over and serve.

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