MELT-IN-THE-MOUTH CHOCOLATE FONDANTS
Easy to make and foolproof for an indulgent pud with a gooey middle.
PER SERVING 520 cals, 40g fat, 20g sat fat, 45g carbs
SERVES 8
Melted butter, for greasing
Cocoa powder, for dusting
275g (9½oz) dark chocolate
275g (9½oz) unsalted butter
Pinch sea salt
400g (14oz) caster sugar
½tsp vanilla extract
5 eggs, beaten
200g (7oz) plain flour You will need:
8 mini pudding moulds
1 Heat the oven to 180C/ Gas 4. Brush the pudding moulds sparingly with the melted butter, then dust the cocoa powder into the moulds and pat off any excess. Melt the chocolate and butter together in a pan. Remove from the heat and stir in the salt, sugar and vanilla extract. Leave to cool slightly.
2 Whisk the eggs into the mixture a little at a time, then fold in the flour until you have a smooth mixture.
3 Divide between the moulds, each one two-thirds full. Put in the oven and cook for 12 mins exactly.
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