This gooey-centred chocolate pudding is irresistible! It’s not known exactly who invented it or when though french chef Michel Bras claims to be the creator. But, whoever it was, we should all be thankful for this mellow, melt-in-your mouth classic. Here’s how to make chocolate fondant cake at home…
Ingredients for 2
100g dark chocolate
20g all-purpose flour (plain flour)
Icing sugar for dusting
Preheat the oven to 400F/gas mark 6/200C.
Melt the chocolate and butter together, either in a bowl over a pan of steaming water, bain marie and stir gently. Or pop in the microwave (2 minutes).
Grease two ramekin dishes or moulds with butter then put in the fridge until you’re ready to use them.
Add the beaten eggs and icing sugar and mix with the chocolate and butter. Add a little sifted flour as you go.
Fill the chilled moulds up to about just over halfway with the mixture.
Place the moulds on a baking tray and bake for about 10 to 12 minutes at 400F by which time they will rise.
Remove from the oven, and carefully unmould them.
Dust icing sugar over the top and serve straight away with ice cream, custard or cream – pure delight!