This recipe for Chocolate Fondant is from Uluru Bistro in Northern Ireland, one of the top 10 international Australian restaurants. Head Chef Dean Coppard certainly does not disappoint with this chocolate delight.
Time: 25 minutes
- 50g unsalted butter, plus extra to grease moulds
- 2 teaspoons cocoa powder to dust
- 50g good quality bitter chocolate
- 1 large egg
- 1 large egg yolk
- 60g caster sugar
- 2 teaspoons Tia Maria
- 50g plain flour, sifted
Pre-heat the oven to 160°C. Grease and dust four pudding moulds with cocoa powder. Melt the chocolate and butter in a small bowl over a pan of hot water, then remove from the heat and stir until smooth. Beat the egg, egg yolk and sugar together with an electric whisk until pale and thick. Add the chocolate mixture and gently fold in the Tia Maria and flour. Divide the chocolate mixture between the prepared moulds and bake for 12 minutes. Turn out immediately and serve.
Recipe published by kind permission of Dean Coppard