Baking · serves 2
Chocolate Fondant Puddings
The molten middle comes from a frozen chocolate core. No eggs, no guessing, no collapse.
Ingredients
- 1 banana or avocado
- 30g dark chocolate
- 75ml milk
- 1 tbsp maple syrup
- 60g butter
- 60g light brown sugar
- 20g cocoa powder, plus extra for dusting
- A pinch of salt
- 90g self-raising flour
- 1/2 tsp vanilla extract
- Icing sugar for dusting
Method
- Grease four ramekins and dust with cocoa, not flour — flour leaves white streaks on chocolate.
- Mash the banana or avocado completely smooth.
- Melt the chocolate with a tablespoon of the milk, stir in the maple syrup, then mix in the mashed fruit.
- Cream butter and sugar until pale, sift in cocoa and salt, then combine with the chocolate mixture.
- Take 1 tbsp flour and 2 tbsp of the chocolate mixture, stir together, and freeze for exactly 30 minutes. That frozen lump is the molten centre.
- Sift the rest of the flour into the chocolate mixture with vanilla and remaining milk. Beat smooth, don't overwork.
- Half-fill each mould, drop the frozen mixture into the middle, cover with the rest.
- 180°C for 15 minutes — the surface should just hold its shape.
- Turn out immediately and eat hot. They will not wait.