About this recipe:Fondant puddings have come to define everything that is decadent and alluring about chocolate, the way they ooze warm molten goo from around the cakey sides is a bit like having everything chocolatey you ever dreamed of poured into one fantasy: part dense fudgey cake and part thick sticky sauce. Conveniently they can also be prepared well in advance of dinner and popped into the oven ten minutes or so before you want them - for which you will love them even more. This recipe serves 6.
300g dark chocolate (70% cocoa), broken into pieces
75g unsalted butter, diced
75g light muscovado sugar, plus extra for dusting
5 medium eggs
40g plain flour, sifted
1 tablespoon dark rum (optional)
vanilla ice cream or creme fraiche to serve
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Method Prep:20min › Cook:9min › Ready in:29min
Preheat the oven to 200 C / Gas 6. Butter six 150ml ramekins.
Gently melt the chocolate in a double boiler or in a bowl over barely simmering water, stirring until melted.
Place the butter, sugar, eggs and flour in the bowl of a food processor and whizz to a smooth batter, then add the melted chocolate and whizz again. Finally add the rum, if including.
Divide the mixture between the dishes, dust with a little more sugar using a tea strainer, and place onto a baking tray.
Bake in the preheated oven for 9 minutes, until just started to rise. There should be a thin rim of cooked cake on the outside, and a sticky river of molten goo inside. Remove from the oven and serve straight away, with either ice cream or creme fraiche.
This recipe tastes great if you add a little coffee to it. For the molten goo, put 5g of coffee to 15ml of cold water and stir until a dark brown colour.
The cake mixture can also be prepared several hours in advance, in which case cover and chill the little dishes, and when ready preheat the oven to 200 C / Gas 6 and bake for 11 to 12 minutes. Remove from the oven and serve.