Coffee recipe for 6 people, takes only 12 mins; recipe has butter, cocoa powder, dark chocolate, golden caster sugar, egg, coffee, plain flour and ice cream.
Foolproof chocolate & coffee fondants
Course: Coffee
Servings
6
servings
Prep time
20 mins
Ingredients
- Dark Chocolate: 175g good-quality dark chocolate (we used 70%)
- Egg: 4 eggs
- Butter: 175g butter, plus extra melted butter for greasing
- Plain Flour: 85g plain flour
- Golden Caster Sugar: 200g golden caster sugar
- Cocoa Powder: cocoa powder, for dusting
- Coffee: 50ml good-quality black coffee (we used espresso coffee)
- Ice Cream: vanilla ice cream, to serve
Directions
- Heat oven to 200C/180C fan/gas 6. Use a pastry brush to grease 6 dariole moulds or individual pudding basins really well and place in the fridge for the butter to set. Then grease again, dust with cocoa powder and set aside.
- Melt the butter and chocolate together over a pan of barely simmering water, then remove. In a separate bowl, beat the sugar and eggs together until light and fluffy. Fold the chocolate and beaten egg together, then add the coffee and finally fold through the flour.
- Divide the mixture between the darioles. The puddings can now be frozen or chilled. Place on a baking tray and bake for exactly 12 mins until the mixture has puffed up and formed a crust but still has a slight wobble to it. Turn the puddings out onto serving plates and serve with a big scoop of vanilla ice cream for a great contrast of hot and cold.
