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Chocolate fondants: what is not to like?

Chocolate fondants are clichéd but they are nothing but delicious. Even if they collapse or don’t come out of their moulds perfectly they are still exquisite. We are all time sensitive and if you are having a dinner party you want something you can prepare ahead of time and just whack in the oven when needed – chocolate fondants are the perfect dessert. Everyone has their own recipe but I thought I’d chuck my version in the mix. I spent sometime testing recipes for a private dinner we catered for a few weeks back. I did an orange and anise ice cream to accompany it. The great thing is that once you have the mixture in the moulds it is good for sometime. I have used chefs rings lined in baking parchment but you could equally use ramekins lined with butter and cocoa powder.

Makes eight.

Heat the chocolate and butter together in a bain marie. Once they have melted fold in the dry ingredients, coffee, orange zest and eggs. Fold to combine and allow to cool.

You can now decant this directly into the moulds or alternatively place the mixture in a piping bag. The latter is obviously a lot less messy. They can now sit in the fridge until you are ready to bake them. Once you are, I would sprinkle them with a little sea salt and bake at 180C for 15 minutes. You are looking for them to rise and form a crust on the outside that is strong enough to hold the weight of the pudding. Don’t be tempted to unmould them too soon as they will just collapse but then again what’s not to like about a gooey chocolate puddle.