Chocolate Foundant Puddings
Indulge in the ultimate dessert decadence with these rich and luxurious Chocolate Fondant Puddings. Featuring a lusciously gooey center surrounded by a perfectly baked outer layer, these mini chocolate cakes are the epitome of elegance and indulgence. Made with simple yet high-quality ingredients like velvety dark chocolate and creamy butter, every bite offers an irresistible burst of molten chocolate goodness. With just 15 minutes of prep time and a quick 10-minute bake, this dessert is ideal for special occasions or an effortless dinner party showstopper. Serve these individual puddings warm, paired with a dusting of icing sugar, fresh berries, or a scoop of vanilla ice cream to elevate the experience. Perfectly portioned to serve four, this recipe guarantees to wow your guests, turning every bite into a celebration of chocolate bliss.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 100 grams Unsalted butter (plus extra for greasing)
- 100 grams Dark chocolate (70% cocoa solids)
- 100 grams Caster sugar
- 2 large Eggs
- 2 large Egg yolks
- 50 grams Plain flour
- 1 tablespoon Cocoa powder (for dusting)
Instructions
Preheat your oven to 200°C (400°F) and grease four individual ramekins or pudding molds with butter, ensuring you coat them thoroughly.
Dust the greased ramekins with cocoa powder, tipping out any excess, to help the puddings release easily after baking.
In a heatproof bowl set over a pan of gently simmering water, melt the butter and dark chocolate together. Stir occasionally until smooth. Remove from the heat and let it cool slightly.
In a mixing bowl, whisk the caster sugar, eggs, and egg yolks together until the mixture is light, fluffy, and pale in color.
Gently fold the melted chocolate and butter mixture into the egg mixture, being careful not to deflate it.
Sift the plain flour over the chocolate mixture and gently fold it in until combined and no lumps remain.
Evenly divide the batter among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking tray and bake in the preheated oven for 9-10 minutes. The edges should be set, but the center should remain soft and slightly wobbly.
Once baked, remove the ramekins from the oven and let them cool for 1 minute. Run a knife around the edge of each pudding to loosen it, then carefully invert onto serving plates.
Serve immediately, optionally garnished with a dusting of icing sugar, fresh berries, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 31.2 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 54 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 298 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
