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Chocolate Fondant Pudding

A deliciously decadent pudding to serve anytime. A moist cake like pudding with an oozing chocolate centre. You can make this mixture several hours in advance if you like and allow it to sit, it doesn't have to be only 30 minutes. Because they cook so quick, just pop them in the oven when it's dessert time and serve them piping hot.
  Dark chocolate 200 Gram
  Butter 200 Gram
  Eggs 4 Medium
  Egg yolks 4 Medium
  Sugar 200 Gram
  Flour 60 Gram

1. In a saucepan, melt the chocolate and butter over low heat. Stir continuously until completely melted and there are no lumps. Once done, remove the saucepan from the stove and set aside to allow to cool.
2. In a bowl, put together the egg yolks and whole eggs. Whisk them together until thoroughly combined.
3. Then add the sugar and continue whisking until light and fluffy and all the sugar has been combined.
4. Pour in the completely cooled chocolate and butter mixture and fold into the eggs.
5. Add in the flour and using a wooden spoon fold through the flour until well combined. Allow the mixture to stand at room temperature for at least 30 minutes.(You may let the mixture stand for 3 - 4 hours, if desired)
6. Grease baking molds with cooking spray.
7. Pour the mixture into the molds to fill them 3/4 full.
8. Place in a moderate oven at 165 C, set on fan forced for 12 minutes.
9. Once done, remove from the oven and set aside for 5 - 10 minutes to cool down slightly.
10. Once cool enough to handle, use a butter knife to ease the edges of the pudding and loosen it up. Turn the mold upside down on a plate to un-mold the pudding.

11. Serve with ice cream, cream, plain yogurt or creme fresh. Garnish with a fanned strawberry and drizzle some berry cool over the top.

Things You Will Need
Molds (6 molds of 125 ml each used)
Cooking spray

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
I wondered for a long time how restaurants made these deliciously decadent oozing puddings. How did they get the outside firm and cooked and the inside runny. The answer is in the cooking time. They're really only partially cooked. They won't taste raw though, the cooking times is enough to cook the eggs and flour but not set all the way through. The result this oozing chocolate centre. The mixture is predominantly eggs, butter and chocolate with a smidgen of flour, not too dissimilar to my dark chocolate and raisin cake and if they are not eaten as soon as they come out of the oven, the centre will solidify into what looks and tastes like a very dense mud cake. Equally as delicious but not the same effect or presentation. They are hot to handle so work quickly to get them on the plate and watch your guests oohhh and ahhh over their delectable morsels. Happy cooking!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 659 Calories from Fat 380

% Daily Value*

Total Fat 43 g66%

Saturated Fat 25.2 g125.9%

Trans Fat 0 g

Cholesterol 321.8 mg107.3%

Sodium 57.7 mg2.4%

Total Carbohydrates 62 g20.7%

Dietary Fiber 2.6 g10.4%

Sugars 49.6 g

Protein 8 g16.4%

Vitamin A 22.7% Vitamin C

Calcium 5.7% Iron 22%

*Based on a 2000 Calorie diet

Chocolate Fondant Pudding Recipe Video