Serves 4
- Butter, sugar and flour to prepare the ramekins
- 3 eggs
- 3oz/85g sugar
- A few drops vanilla extract
- 5oz/140g dark chocolate, melted
- 1 tbsp plain flour
Heat the oven to 200C/400F/gas mark 6. Butter four ovenproof ramekins or teacups. Dust with caster sugar, then flour.
Beat the eggs, sugar and vanilla extract together until pale and frothy. Stir in the melted chocolate. Sift over the flour and fold it in.
Divide between the cups or moulds and place on a baking sheet. Bake for about 10–12 minutes, until the puddings are risen and dry to touch. Unmould on to plates (loosen the sides with a sharp knife if necessary) and serve straight away.
Good Accompaniments:
- Very cold double cream
- Vanilla ice cream.
- Mint ice cream.
- Raspberry coulis.
- Chopped shelled pistachios.
Good things to add
- A dash of brandy or rum.
- A shot of espresso.
- Grated rind of an orange.
- A handful of frozen raspberries.
- A finely chopped chilli – the heat cuts the richness.
- Dark brown sugar instead of white for a treacle flavour.
Best cooking chocolates
- Valrhona Manjari The gourmet’s favourite; about £4.60 for 200g from Sainsbury’s and Waitrose.
- Chocolate Society Cooking Chocolate From Sainsbury’s (£5.29 for 300g) and Waitrose (£2.99 for 125g of flakes).
- Green & Black’s Cooking Chocolate This organic chocolate is also sold at Sainbury’s and Waitrose (£1.99 for 150g).
Best bars
- Waitrose Continental Chocolate A bargain at 79p for 100g.
- El Rey Chocolate From Venezuela; £2.35 for 100g; www.chocolatetradingco.com.
- Lindt Either the bitter 85 per cent cocoa solids or the silkier 70 per cent version; from £1.09.
- Cotons Organic Chocolate Made in Devon, with a soft, rich flavour; £1.29 at independent retailers.
Can prepare a couple of hours ahead and bake them to order, or bake them ahead and reheat them in the microwave. They freeze well unbaked: just give them an extra six minutes or so in the oven.
Bake them in well-greased ramekins or ovenproof teacups. Dusting with sugar and then flour makes a nice crust, and helps ensure the pudding turns out whole.
Good-quality chocolate is crucial; look for 50 per cent cocoa solids as a minimum. If you want even more sauce, make a ganache with 4oz/110g melted chocolate and 4fl oz/100ml double cream, mixed together and allowed to cool. Roll into truffle-sized balls. Let the puddings bake for four minutes, then open the oven door and drop a ball on to the middle of each one. Close the door quickly and finish baking.
Alternative to ganache:
- A scoop of good-quality chocolate sauce, such as Charbonnel et Walker.
- A teaspoonful of dulce de leche toffee sauce (look for the Merchant Gourmet brand).
- A few white chocolate chips.
- A chocolate truffle.
https://www.telegraph.co.uk/foodanddrink/recipes/3316127/Kitchen-classics-chocolate-fondants.html