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Warm chocolate-espresso fondants

You'll need

  • 70 gm
  • dark chocolate (64% cocoa solids), finely chopped
  • 60 gm
  • unsalted butter, coarsely chopped
  • 20 ml
  • espresso coffee
  • 2
  • eggs
  • 100 gm
  • caster sugar
  • 50 gm
  • plain flour
  • To serve:
  • double cream
  •  
  • Espresso ganache
  • 150 gm
  • white chocolate, finely chopped
  • 1 tbsp
  • pouring cream
  • 20 ml
  • espresso coffee

Method

  • 01
  • For ganache, combine ingredients in a small heatproof bowl placed over a saucepan of simmering water until chocolate is melted. Stir until smooth then refrigerate for 3-4 hours or until firm, then roll heaped teaspoons of mixture into balls and refrigerate until required.
  • 02
  • Combine chocolate, butter and espresso in a heatproof bowl placed over a saucepan of simmering water until melted, stir until smooth and remove from heat. Combine eggs and sugar in a separate large heatproof bowl and whisk over a saucepan of simmering water for 7-8 minutes or until thick and pale. Remove from heat, fold in chocolate mixture, sieve over flour and fold in. Refrigerate for 3-4 hours.
  • 03
  • Preheat oven to 180C. Half-fill 6 buttered and floured 150ml-capacity metal dariole moulds with pudding mixture, place an espresso ganache ball in the centre, then top up with more pudding mixture and place on an oven tray. Bake for 7-8 minutes or until risen and just firm to the touch, stand for 5 minutes then turn onto serving plates and serve immediately with double cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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