Monday, 14 May 2012

Hot chocolate pudding with a fondant centre

This is a rewrite of Gordon Ramsey’s recipe for Chocolate Fondant Pudding, from the Channel 4 programme The F word. I followed this recipe and they were perfect. The chocolate flavour was seriously intense, the gooey centre was seriously gooey and the only problem was that they were a bit too big! Perhaps it would have been better to have just one course before. Hey ho. It took dedication, and a fair bit of greed to finish off those puds.

I’ve done a rewrite, making it slightly less bossy, and, I hope, easier to follow.

Gordon says this amount is enough for 9 puddings, either ramekins or foil cases, but I think the size that would suit the eater best is somewhere a little bigger than a small coffee cup, which would make more. Otherwise the puddings are more suitable for sharing, which is nice. They are delicious with ice cream or crème fraiche, and a short strong coffee.

Preparing the moulds is the fussiest bit of this recipe, but don’t stint on it, otherwise your puddings probably won’t turn out.

A rough calculation, per two pots is 50g each of dark chocolate, butter, sugar and flour, one egg and one egg yolk plus butter and cocoa to line the pots.

To make Hot Chocolate Fondant Puddings
·          50g melted butter, for brushing
·          cocoa powder , for dusting
·          200g good-quality dark chocolate , chopped into small pieces
·          200g butter , in small pieces
·          200g golden caster sugar
·          eggs and 4 yolks
·          200g plain flour


o    Prepare the moulds, brushing them with melted butter and chilling them, once cold do it again,  shaking off excess and rolling cocoa powder around to coat them
o    Melt the butter and broken up chocolate together over a pan of barely simmering water – the bowl must not touch the water, stir the melted chocolate and butter together until it is well mixed, then set it aside
o    Whisk the eggs and egg yolks briskly (I use an electric whisk) adding the sugar in a slow stream. The mixture will thicken, turn pale and bulk up with bubbles, and you’ll see a trail left as you drag the whisk through the mixture
o    Sift the flour onto the eggs and stir it into the mixture quickly
o    Pour the melted chocolate mix into the eggy mixture a little at a time, beating well as you go, until you have a dark chocolatey batter
o    Transfer into a big jug and pour into the pots, almost to the top and chill or freeze the pots

To cook, preheat the oven to 160C – remember cooking times vary according to the size and shape of the container you are using. The puddings are ready when they have a crust that bounces back when you give it a gentle nudge

From frozen – cook for 17 minutes
From chilled – cook for 12 minutes

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