Dark chocolate fondants with liquid toffee centres
- Preparation and cooking time
- Total time
- serves 6
Skip to ingredients
- butter or cocoafor preparing the moulds
- 150g unsalted butter
- 150g 70 per cent dark chocolate
- 6 eggs(3 whole plus 3 yolks)
- 150g light soft brown sugar
- 120g plain flour
- 2 tbsp cocoaplus extra for dusting
- 12 toffeesat room temperature (Werther’s Original Chewy Toffees work really well)
Nutrition:
- kcal670
- fat42.9g
- saturates23.3g
- carbs65.3g
- sugars0g
- fibre2.6g
- protein9.9g
- salt0.32g
Method
step 1
Butter 6 small (150ml) pudding basins and dust with cocoa powder, shaking out the excess. Heat the oven to 180c/fan 160c/gas 4.
step 2
Melt the butter and chocolate together in a microwave or in a bowl set over, not in, a pan of simmering water.
step 3
Whisk the eggs, egg yolks and sugar together until pale and thick. Fold in the chocolate mixture, sift in the flour and cocoa and fold in with a large metal spoon or a spatula. Divide between the moulds, filling each one three-quarters full.
At this stage, the puddings can be covered with clingfilm and chilled for up to 5 hours; bring them back to room temperature before cooking or add another minute onto the cooking time.step 4
Press two toffees together to make one large toffee and submerge each in a pudding, making sure they aren’t visible. Place the puddings on a baking sheet and cook for 10 minutes.
Leave to rest for half a minute before running a sharp knife around the edges and turning out onto serving plates. Dust with cocoa before serving.
