Chef Lucia's Chocolate Fondant

As seen on the Home Channel

Prep time

15min

Cooking time

12min

Total time

27min

Serves: 6

Featured recipe

50g melted butter, for brushing

cocoa powder, for dusting

200g good-quality dark chocolate, chopped into small pieces 200g butter, in small pieces 200g golden caster sugar

3 eggs and 3 yolks

2 tablespoons plain flour

Freesweet 600g Baking Jar
See product

Get your moulds (or muffin pan) ready
Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould.
Place the muffin pan in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the muffin pan.Tip the mould so the powder completely coats the butter.
Tap any excess cocoa back into the jar, then repeat with the next muffin pan.
Melt chocolate in the microwave for about 2 minutes.
Let it cool then add butter and sugar.
Give it a stir.
In a separate bowl add 3 egg yolks and 3 eggs.
Whisk until smooth.
Add melted chocolate mix into the whipped eggs.
Add flour and nix making sure you don't knock the air out.
You can freeze this mix up to a month.
Just add 5 minutes to your baking time.
Pour into muffin pans and bake at 180 degrees for 10 to 12 minutes.
Serve with whipped cream, ice cream or any sauce of your choice.