I toyed with the idea of making a light desert, but also remembered it was CHUFFING CHRISTMAS and light food is not the order of the day. This is a wonderful (in my humble opinion) step away from the traditional stodgy Christmas pudding towards something a little more refined and quite frankly exciting. You are never totally sure if they have worked and the delight on everyones face when they have a wonderful end to a wonderful meal makes that 12 minutes of worrying so worth it (that and the cheese board).
Chocolate Fondant Puddings for four (you will need ramekins)
- 8 tablespoons (100 g) unsalted butter, plus extra to grease
- 4 teaspoons unsweetened cocoa, to dust
- 4 ounces (100 g) good-quality dark chocolate (minimum 70% cocoa solids), in pieces
- 2 large eggs
- 2 large egg yolks (save the yolks for meringues or one of those lame, yolkless omelette’s they eat in LA)
- 2/3 cup (120 g) caster sugar
- 2/3 cup (120 g) all-purpose flour
- Heat oven to 325° F. Grease 4 large ramekins with butter, about 3 inches (7.5 cm) in diameter. Cut a small, square piece of parchment and place in the bottom of the ramekin and grease with butter, then dust liberally with cocoa.
- In a small bowl set over a saucepan of hot water, slowly melt the chocolate and butter. Remove bowl from heat and stir until smooth. Let cool for 10 minutes. NEVER melt chocolate in pan.
- Using an electric whisk, whisk the whole eggs, egg yolks, and sugar together until pale and thick. Add the cooled chocolate mixture and whisk just to combine.
- Sift the flour over the mixture and using a large metal spoon gently fold in.
- Divide the batter between the ramekins and bake for 12 minutes and only 12 minutes. Seriously, set a timer.
- Turn the chocolate fondants out onto warmed plates and serve immediately.
Should all have gone well you should have four, delightful little fondants with yummy, gooey centers, if not you have four lovely light cakes so all is not lost.
Wishing you all a very, merry, stress-free Christmas and positive new year.