Chocolate and coffee fondant

Winter

This sophisticated pudding isn’t as cheffy as you may think, in fact, it’s really rather easy to bring together, but don’t tell anyone that! Try and use a good fairtrade chocolate with a 70 % cocoa solids and brew a fresh double espresso, if you can. If not, use a teaspoon of espresso powder instead, either way, the coffee gives this fondant such a great hit of flavour and dials up the decadence no end.

Serves 4

Ingredients

A double shot of espresso coffee
150g dark chocolate,
150g unsalted butter, diced, plus extra for greasing
2 large eggs
75g caster sugar
50g plain flour
A little cocoa for dusting

Method

Preheat the oven to 200C and put a baking tray in the oven.

Use a little soft butter to grease 6 dariole moulds. Coat each with a generous dusting of cocoa powder.

Break the dark chocolate into small pieces and place it in a medium sized mixing bowl with the butter. Set the bowl over a pan of simmering water and melt the chocolate and butter together. Leave to cool a little.

Beat the eggs and sugar together for a few minutes until the mixture is thick and light and holds a trail. Fold the melted chocolate and the cool espresso lightly into the egg mousse. Sift over the flour and fold it in carefully.

Divide the mixture evenly between the dariole moulds. Place the dariole moulds on the hot baking tray in the oven and bake for 12-14 minutes. Turn out immediately and serve, with cold double cream.

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