Divine Chocolate Fondant Pudding
by Jean Christophe Novelli
Ingredients
250g unsalted butter, plus extra for greasing moulds
5 eggs, plus 5 extra yolks
125g caster sugar
250g Divine 70% Dark Chocolate
50g plain flour
6 small pudding moulds
Method
In a bowl beat together the eggs, yolks and sugar until pale. Meanwhile, melt the chocolate and butter gently in a bowl set over a pan of hot water. Remove from the heat and slowly add to the egg mixture, beating until smooth. Carefully fold in the flour. Pour into pre buttered moulds before it begins to firm up. Allow to chill preferably overnight. To cook place into a pre heated oven @ 180˚c for 10-15 minutes. By which time the centre should of domed up and feel dry. Turn out and serve with either vanilla ice cream or crème fraiche.
About the Chef
Jean Christophe Novelli
Jean-Christophe Novelli is a Michelin and 5AA Rosette award winning French chef, whose attributes include AA Chef’s Chef of the Year, European Chef of the Year finalist representing Great Britain and the prestigious Egon Ronay Dessert of the Year. He won Restaurant of the Year on numerous occasions and many other awards for culinary excellence. His Novelli Academy Cookery School, where he personally teaches most of the courses, is placed one of the top in the world.
The nation's favourite French chef, he is also described as making women swoon with the flick of his whisk, “The worlds Sexiest Chef” by New York Times and voted in the sky viewers “Top 50 beautiful Men” poll. Jean-Christophe et son equipe vous souhaitent un bon appetit!
The Novelli Academy opened its doors on April 22nd 2005 and, within three months, was voted amongst the ‘Top 25 Cookery Schools in the World'. Jean-Christophe restored part of his 14th century Hertfordshire farmhouse so that the Novelli Academy could be accommodated in his own home.The Novelli Academy team aim to make cookery and wine appreciation accessible worldwide to everyone from celebrities, chefs, accomplished foodies and enthusiastic novices and Jean-Christophe personally hosts a number of courses. A course at the Novelli cookery school is a day never to be forgotten! In the Autumn of 2009, Novelli Academy expanded to include courses on site at the brand new Tea Green Pottery and Arts Studio hosted by Master Potter and Artist in Residence, Pablo Kennedy.
Jean Christophe Novelli Website