Divine Chocolate Fondant

Prep Time

15 minutes + cooling

Cooking Time

8minutes

Serves

4 people

A rich dark chocolate pudding developed for Divine by Alan Coxon.

Ingredients

  • 125g unsalted butter
  • 125g Divine 70% Dark Chocolate
  • 60g Fairtrade caster sugar
  • 3 small fresh free range eggs
  • 3 egg yolks
  • 100g plain flour, sifted
  • 1 tblsp dark Divine Cocoa Powder
  • butter for greasing and extra cocoa for dusting

Method

1

Preheat the oven to 200°C/400F/Gas mark 6

2

Melt the butter and Divine chocolate together.

3

Whisk together the sugar and eggs and egg yolks until light and pale.

4

Pour the melted butter and melted Divine chocolate over the egg mix and then fold the sieved flour with a metal spoon.

5

Lightly, but thoroughly, butter 4 oven proof individual dariole moulds and dust lightly with the extra Divine cocoa powder.

6

Place onto an ovenproof tray and bake at 200°c for approx 8 mins.

7

When the outside is crisp to the touch, carefully turn out of the moulds onto the serving plates…the centre should still be soft and lusciously saucy.

8

Serve with thick cream, crème fraiche or vanilla ice cream.