Chocolate and coffee fondants

Clare Piggott
Prep time: 
20 mins plus chilling time
Cook time: 
12 mins

•    175g butter, plus extra melted butter
•    Cocoa powder (to dust)
•    175g of good quality dark chocolate
•    200g of caster sugar
•    4 eggs
•    50ml of espresso coffee
•    85g of plain flour
•    Vanilla ice cream to serve

  1. Heat the oven to 200c/180c fan/gas 6.
  2. Grease 6 dariole moulds or individual pudding basins really well and put them in the fridge for the butter to set.
  3. Grease again, dust with cocoa powder then set aside. This second grease ensures they slip out when turned onto plates.
  4. Melt the butter and chocolate together over a pan of barely simmering water.
  5. n a separate bowl, beat the sugar and eggs together until light and fluffy.
  6. Fold the chocolate and beaten egg together, then add the coffee and fold through the flour.
  7. Divide the mixture between the darioles and pop them in the fridge to chill.
  8. Place on a baking tray and bake for exactly 12 mins (make sure you set a timer to get the consistency right) until the mixture has puffed up and formed a crust but still has a subtle wobble to it.
  9. Turn the puddings onto serving plates and serve with a scoop or two of vanilla ice cream for that lovely contrast of hot and cold.