Jean Christophe Novelli's Chocolate Fondant

Prep Time

20 minutes + cooling

Chilling Time

overnight

Cooking Time

10-15 minutes

Serves

6 people

A traditional pudding with a rich and gooey centre created 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

1

In a bowl beat together the eggs, yolks and sugar until pale.

2

Meanwhile, melt the chocolate and butter gently in a bowl set over a pan of hot water.

3

Remove from the heat and slowly add to the egg mixture, beating until smooth. Carefully fold in the flour.

4

Pour into pre-buttered moulds before it begins to firm up.

5

Allow to chill preferably overnight.

6

To cook place into a pre-heated oven at 180˚c for 10-15 minutes.

7

When inspecting, the centre should have domed up and feel dry.

8

Turn out and serve with either vanilla ice cream or crème fraiche.