Pudding Baking

Paul Ainsworth’s Chocolate Fondant

It's the ultimate decadent treat - light, moist chocolate sponge with a molten chocolate centre. Paul Ainsworth's version is simple to make and tastes even more delicious with a grating of orange zest

10 minutes, plus chilling prep, 8-9 minutes cook

Serves 4

Ingredients

3 egg yolks

3 whole eggs

200g sugar

75g plain flour

150g 70% dark chocolate

150g unsalted butter

Method

In a bowl over simmering water melt the chocolate and butter together.

In a kitchen aid using a paddle attachment slowly combine the eggs and sugar together until well incorporated.

Slowly add the melted chocolate and butter to the eggs and sugar and mix well on a medium speed.

Stop the machine and add all the flour into the mix.

On a slow speed fold through the flour but be careful to not overmix the mixture.

Chill the mixture in the fridge for 30 minutes. Preheat the oven to 180°C/Fan 160°C/ Gas 4. Grease your moulds with butter and dust with cocoa powder. Measure 80g of chocolate mixture into each.

Bake for 8-9 minutes (if mix is weighed at 80g). Remove from oven and remove carefully from the moulds. Dust with cocoa powder and serve with cream or vanilla ice cream.