Melt in the middle Chocolate Fondant
A fool proof version of this indulgent classic
These rich and delicious desserts are sure to impress with their melty middles.
10 ingredients
Prep
Cooking
Serves people
No comments
Ingredients
- 50g butter
- 50g plain chocolate
- 125ml milk
- 80g coco powder
- 150g self raising flour
- 0.5tbsp bicarbonate of soda
- 112g golden caster sugar
- 1 free range egg
- 6 Lindor chocolates
- 227g ROdda's clotted cream
Method
Heat the oven to 180C/160C fan/gas mark 4 and grease 6 mini pudding tins.
Melt the butter and chocolate together in a heat proof bowl over a pan of simmering water or in the microwave in 30 second bursts, string each time.
Whisk the rest of the cake ingredients in a bowl until smooth then beat in the melted chocolate and butter.
Divide the mixture between the 6 mini pudding tins.
Push a Lindor chocolate into the centre of each one until completely covered by the mixture.
Bake in the oven for 15-20 minutes.
Serve with a spoonful of wonderful Rodda’s Cornish Clotted Cream
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