Hot, cakey, gooey chocolate... possibly the most decadent thing known to humankind. Masterchef would have you believe that chocolate fondant cakes are difficult to make, but they LIE. They want to keep them all for themselves. These puddings are pretty darn foolproof; there's not much to go wrong with them and the process involves a lot of melted chocolate (always a shame). They're quick to cook too, meaning more time swooning in delight.
Chocolate Chilli Fondant Puddings (makes 6)
You will need:
- 300g good quality dark chocolate
- 75g butter, diced
- 75g muscovado sugar
- 5 free-range eggs, beaten
- 40g plain flour
- 1 tbsp of a likely booze (I used dark rum but cointreau or similar would work too)
- 1/2 tsp cayenne pepper
- Preheat the oven to 200C / 400F / Gas Mark 6. Grease 6 ramekins.
- Break the chocolate into pieces and melt in a large pyrex bowl or similar set over a pan of simmering water. (Try not to let the water touch the bottom of the bowl).
- When the chocolate is melted, tip in the butter, sugar, eggs and flour and whisk well until combined.
- Stir in the rum and cayenne.
- Spoon the mixture evenly into the ramekins and sprinkle with a little more sugar.
- Place on a baking tray and bake for 9-10 minutes, until beginning to rise. The puddings should be cooked into a thin, cakey layer on the outside concealing devilish, molten chocolate within.
- Serve immediately, with ice cream and champagne and SWOON with delight and joy.
P.S. you can prepare up to step 5 in advance: just cover and chill until ready to use, then add an extra 2-3 minutes to the cooking time, allowing you to slip into something more comfortable... (a hooded onesie, OBVIOUSLY).