It's easier than you might think to make a wonderfully rich, soft and delicious chocolate fondant pud with an oozy gooey chocolate centre. This simple recipe creates a soft chocolate cake, with a liquid chocolate centre. Serve hot with ice cold ice cream.
- 250g dark chocolate
- 8 eggs
- 225g butter
- 250g icing sugar (can use caster but icing will result in a finer texture)
- 100g plain flour
- 3 tbsp. any alcohol or liquor, i.e. brandy, Irish cream liquor
Break the chocolate into a bowl and add the butter. Suspend over a pan of simmering water and melt down, stirring until melted together.
Meanwhile, whisk the eggs with the sugar until pale, fluffy and doubled in volume. When the chocolate has melted, leave to cool, then gently fold into the egg mix. Sift in the flour and mix until just combined.
Butter 8 ramekins and divide the mix between the ramekins. Leave to chill in the fridge for at least half an hour, then bake in a 180C oven for 10 minutes or until just firm on top and wobbly. Either turn out onto plates or serve in the ramekins.