Super easy puddings. The secret is to know when to get them out of the oven. Not too oozy, not too cooked; although I don’t think you can go wrong with a lot of steaming hot chocolatey dough. Based on Felicity Cloake’s recipe.
Makes 3
Ingredients:
- 60g 70% dark chocolate
- 60g brown sugar (no demerara: it takes longer to dissolve)
- 60g salted butter+extra to grease
- 1tbsp (gluten-free) flour
- 2 eggs
- cocoa powder
- Preheat the oven to 200°C. Grease three ramequins with extra butter, then dust with cocoa powder.
- In a pan, melt the butter and the chocolate. Meanwhile, whisk the eggs and sugar with an electric whisk. Add the melted chocolate, whisk well, incorporate the flour, still whisking.
- Pour the mixture in the ramequins. Cook for 10-13 minutes. Once the fondants are cooked, remove from the oven and leave to cool for 3 minutes. Turn and transfer on plates. Serve on its own or with crème fraîche.