By Tuscany Bistro
I am delighted to say that one of the dishes customers remember us for is this tantalising and extremely
decadent dessert. I love watching people as they are about to launch their spoon into the side of the sweet
smelling chocolate dome. Pure heaven….too good not to share. So finally, here it is. Let us know how you get on.
It’s a really easy and quick dessert.
What you will need
50 g melted butter, for brushing
Cocoa powder, for dusting
200g good quality dark chocolate, chopped into tiny pieces
200g butter, in small pieces
200g golden castor sugar
4 eggs and 4 extra yolks
200g plain flour
Let’s get baking
First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap out any excess cocoa back, then repeat with the next mould.
Place a bowl over a pan of barely simmering water. Slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 minutes.
In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
Serve with ice-cream and garnish with mint or berries. ENJOY!