Chocolate Fondant Puddings

Serves 8

  • softened butter, to grease
    200g good quality dark cooking chocolate, broken
    150g butter, chopped
    3 eggs
    3 egg yolks
    1/3  cup Bundaberg caster sugar
    1 teaspoon vanilla extract
    ½ cup plain flour
    to serve
    cream or ice-cream
    raspberries

1. Liberally grease 8 dariole moulds (small pudding basins or ramekins) with softened butter. Line base of each mould with a small circle of non-stick baking paper.
2. Place chocolate and butter in a heatproof bowl over a saucepan of simmering water (ensure that the bottom of the pan does not touch the water). Stir occasionally until melted. Remove bowl and set aside to cool slightly.
3. Meanwhile, place eggs, egg yolks, caster sugar and vanilla in a medium sized bowl. Using an electric mixer, beat for about 3 minutes or until mixture is thick and pale. Add chocolate mixture and fold through using a large metal spoon. Add sifted flour and fold through until combined.
4. Fill each prepared mould to about two – thirds full. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
5. Fifteen minutes before serving, place the puddings on a large oven tray and bake at 200oC for 13 minutes or until puddings are just firm to touch (they should be soft in the centre). Remove from the oven and allow to stand for 2 minutes. Run a butter knife around the inside wall of each mould and then unmould onto serving plates. Serve immediately with cream or ice-cream and raspberries.