The ultimate chocolate dessert. This rich and molten, is a classic dessert that always hits the spot. Whether it for a dinner party or mid week dessert treat.
This chocolate fondant recipe is even easier too with our synchronised meal solution, the Intellisteam.
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50g unsalted butter, plus a little extra for greasing
½ tbsp cocoa
50g dark chocolate (85% cocoa)
1 medium egg and 1 egg yolk
50g caster sugar
1 level tbsp plain flour
Cream or ice cream
Grease the inside of two 200ml pudding moulds or ramekins.
Put the cocoa into one mould and evenly coat the sides and base, then tip into the other mould and repeat.
Put the butter and chocolate into a heatproof bowl and melt over a pan of simmering water. Don’t allow the bottom of the bowl to touch the water. Stir occasionally then leave to cool.
Put the egg, egg yolk and sugar into a mixing bowl and whisk on high speed for 3½ -4 minutes until pale in colour and thickened enough to hold the trail of the whisk.
With a spatula, gently fold in the chocolate and butter mixture and then fold in the flour.
Divide the mixture between the two moulds and place in the Rear Container. Cover the Container with the Lid.
Set the time using the sauce preset (30 minutes) and adjust to 17 minutes. Press the Start/Pause Button.
When ready remove the moulds from the Intellisteam container using oven gloves and leave to rest for 2 minutes on the work surface. Then put a side plate over the top of the fondant and invert. Put the plate on the work surface and very carefully remove the mould.
Serve warm with cream or ice cream.
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