Mocha fondant puddings

Name: Mocha fondant puddings
Prep time: 45 min
Total time: 45 min
Yield: Makes 6
Cuisine: british
Ingredients: 1 tbsp top-quality instant coffee; 100g dark 'continental' chocolate (at least 65% cocoa solids); 100g unsalted butter plus a little extra softened butter for greasing; 4 large free-range eggs; 140g golden caster sugar (preferably vanilla infused); 50g plain flour sifted; double cream (cold) to serve

4.25 (8)

⏱ 45 mins 🍽 Makes 6 🌶 british ✅ More effort 🏷 Dessert

These individual British puddings feature a rich chocolate and coffee sponge with a signature molten centre. The recipe uses dark chocolate, eggs, and golden caster sugar to create a decadent dessert. After baking for 8-9 minutes, the puddings are turned out and served warm with cold double cream. Perfect for a dinner party, this dessert is designed to impress with its oozing middle.

Ingredients

1 tbsp top-quality instant coffee
100g dark 'continental' chocolate (at least 65% cocoa solids)
100g unsalted butter plus a little extra softened butter for greasing
4 large free-range eggs
140g golden caster sugar (preferably vanilla infused)
50g plain flour sifted
double cream (cold) to serve

Method

Grease six small metal pudding moulds with softened butter. You may place a parchment circle at the base to help prevent sticking. In a small cup, mix the instant coffee with one tablespoon of boiling water until dissolved, then set this aside to cool.
Break the dark chocolate into pieces and melt it together with the 100g of unsalted butter.
Using electric beaters or a food processor whisk, combine the eggs and golden caster sugar. Whisk for about 10 minutes until the mixture is thick, foamy, and has roughly tripled in volume.
Add the cooled coffee mixture and the melted chocolate and butter to the egg foam. Beat briefly to incorporate. Add the sifted plain flour and beat once more, just until everything is combined.
Place the buttered moulds on a sturdy baking tray. Divide the batter between them, leaving a 1cm/1⁄2in gap at the top. Bake on the middle shelf of an oven preheated to 200C/Gas 6/fan 180C for 8-9 minutes, until the tops look set and firm.
Take the puddings from the oven and allow them to cool for 5 minutes. Carefully turn each one out onto a plate, as the tops are delicate. Serve immediately with cold double cream.

Nutrition (per serving)

Calories391 kcal

Fat25 g

Saturates14 g

Carbs36 g

Sugars29 g

Fibre1 g

Protein7 g

Sodium60 mg

Recipe details

Skill levelMore effort

CategoryDessert

Cuisinebritish