|200 g g||dark chocolate dark chocolate||
|200 g g||butter butter||
|plus extra to grease|
|250 g g||sugar sugar||
|1 pinches pinch||salt salt||
|120 g g||flour flour||
|40 g g||cocoa powder cocoa powder||
Chocolate fondant puddings
These gooey melt-in-the-middle chocolate puddings are easy to make using your Monsieur Cuisine machine. Chilling the ramekins before adding the mixture helps keep the centre of the puddings a little runny - just make sure you don’t leave the baking tray in the oven while it preheats as this may cause the cold ramekins to crack.
- Pre-heat the oven to 230ºC/210°C fan/gas mark 8. Grease eight small ramekin dishes with butter, then place in the freezer.
- Place the chocolate in the blender jug and process for 5 seconds on speed setting 8. Add the butter and melt for 3 minutes at 60ºC on speed setting 2. Add the butter and melt for a further 3 minutes at 60ºC on speed setting 2, then transfer the mixture to another container and thoroughly clean the blender jug.
- Place the eggs, sugar and salt in the blender jug and mix for2 minutes on speed setting 5, then reduce to speed setting 3 and blend for 60 seconds, slowly feeding in the chocolate and butter mixture through the lid opening.
- Add the flour and cocoa and blend for 30 seconds on speed setting 3 until fully combined. Spoon the mixture into the chilled ramekins and bake in the oven on the second shelf from the bottom for 12 minutes. Serve immediately with ice cream, cream or custard.