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Tasty Tuesday - Chocolate Fondant

Shahen Naidoo

Cooking with kids is almost a rite of passage for any parent. So when my kids were scratching around for for some mischief this past Sunday and my wife started to prepare to bake with them, I knew that I had to pull out the camera and get ready for some fun in the kitchen. "Chocolate. Anything with lots and lots of chocolate!!" was the choice of the young chefs. Who can argue with that? And so as we flipped through the pages of my Tanner Brother's book, "For Chocolate Lovers", our fingers were drawn towards the recipe for the cover picture of Chocolate Fondant.

With the moist chocolate cake exterior and the oozing melted centre, these Chocolate Fondants will leave you craving another helping. That is if there's any left over. And guess what? It's quick and easy enough to make with the kids.

The trickiest part of this recipe is getting the cooking time right. Take them out too soon and you end up with a gooey mass on your plate. Keep them in the oven too long and you get a chocolate cake. The centres should ooze out when you cut into the pudding.

Ingredients:

  • 125 plain chocolate, broken into pieces
  • 125g unsalted butter, plus extra to grease 
  • 75g caster sugar
  • 50g self raising flour, plus extra for dusting
  • whipped cream to serve
  • 1 tablespoon cocoa, plus extra for dusting

Method:

  • Preheat oven to 180 deg C.
  • Grease 6 X 200ml pudding basins with butter and dust with flour.
  • Melt the chocolate and butter together in a bowl placed over simmering water. Stir until combined and leave to cool.

  • Whisk the eggs and sugar together until doubled in volume.

  • Fold in the egg mixture into the cooled chocolate.
  • Sift in the flour and cocoa. Fold until combined.
  • Spoon the mixture into pudding basins and bake for 10 to 12 minutes until risen. Start checking your puddings from around 10 minutes. Stick in a knife along the edge of the pudding basin, and it should come out clean. The middle must still remain gooey. This can take a bit of experimentation with your oven and the size of your pudding basins.
  • Loosen the pudding with a knife and carefully turn out onto a plate.
  • Dust with cocoa powder and serve with whipped cream.

I always dread cleaning up after baking, but licking the bowls is what baking memories are made of... My kids live for this, and there are few things more satisfying than watching them have a real go at the bowls after baking.

While the kids get their Sunday treat, you should treat yourself to a delicious pudding with an afternoon espresso.


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