Valentines Chocolate Fondant Pudding
21st January 2022
Category
Classical & MKD Recipes
Fat: 90.78g Protein: 16.17g CHO: 10.05g Kcal: 922 CLASSICAL 3.46:1 RATIO 5.02 g CHO per pudding
Notes
Mo’s tip: If you do not have small individual pudding basis then ramekins will be OK.
The cooking time is crucial to get a molten middle.
Each pudding with 50g of cream gives: 45.39g fat / 8.08g protein / 5.02g CHO
Ingredients
- 100g Double cream
- 26g Cocoa dark supreme – LINDT 90%
- 25g Butter
- 50g Eggs
- 25g Ultra fine fiberflour – LONJEVITY FOODS
- 30g Sukrin gold
- 2g Cocoa powder
- You will also need 5mls of coffee or vanilla extract.
Instructions
- Pre heat oven to 180c / fan 160c / gas 4.
- Reserve the cream.
- Grease 2 individual ovenproof pudding basins generously with butter and sprinkle with the cocoa to coat. Place in the fridge while you make the puddings.
- Melt the Lindt and butter in a bowl over hot water until melted and smooth, remove from the hot water.
- Whisk the egg and Sukrin gold together until pale and thick, then gently stir in the chocolate mixture with the extract.
- Gently fold in the ultra fine fiberflour.
- Divide equally between the pudding basins, weighing each one is advisable.
- Bake for 12 minutes, remove from the oven then turn out and serve immediately.
- Serve with the cream either whipped or poured.
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