Friday Cake Time: Chocolate Chilli Fondant Puddings

Chocolate Fondant PuddingsAs we all know from Masterchef, there is no sorrow like an over-baked fondant pudding. The moment you break the cake surface with that spoon, and glorious, warm melted chocolate oozes out… Cue the drooling.

If you ever want to knock something impressive up for someone, these are a) pretty darn foolproof, even if you’re not that into baking, and b) they don’t take long to cook, so you can take the opportunity to perform that six minute, solo interpretive dance routine you’ve been wanting to try out on your guests. They won’t run away, because they’re aware of imminent pudding.

Chocolate Chilli Fondant Puddings (makes 6)

You will need:

  • 300g good quality dark chocolate
  • 75g butter, diced
  • 75g muscovado sugar
  • 5 free-range eggs, beaten
  • 40g plain flour
  • 1 tbsp of a likely booze (I used dark rum but cointreau or similar would work too)
  • 1/2 tsp cayenne pepper
Make it!
  1. Preheat the oven to 200C / 400F / Gas Mark 6. Grease 6 ramekins.
  2. Break the chocolate into pieces and melt in a large pyrex bowl or similar set over a pan of simmering water. (Try not to let the water touch the bottom of the bowl).
  3. When the chocolate is melted, tip in the butter, sugar, eggs and flour and whisk well until combined.
  4. Stir in the rum and cayenne.
  5. Spoon the mixture evenly into the ramekins and sprinkle with a little more sugar.
  6. Place on a baking tray and bake for 9-10 minutes, until beginning to rise. The puddings should be cooked into a thin, cakey layer on the outside concealing devilish, molten chocolate within.
  7. Serve immediately, with ice cream and champagne and try not to drool so much, it’s unbecoming.
P.S. you can prepare up to step 5 in advance: just cover and chill until ready to use, then add an extra 2-3 minutes to the cooking time, allowing you to slip into something more comfortable… (a hooded onesie, OBVIOUSLY).
This recipe was first featured on the much-missed, much loved, Domestic Sluttery. 
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