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Chocolate Fondant

Chocolate fondant episode 9

Chocolate Fondant


Recipe by: Sthandiwe Malinga

Serves: 4
Preparation time: 10-15min
Cooking time:  9-12min


1 Chocolate fondant mix
2 large eggs 
80g unsalted butter,melted
50ml milk


To decorate:
Fresh whipping cream 
Fresh raspberries 
Icing sugar (to dust)


Preheat oven to 220 °C. Grease foil moulds generously with butter or Woolworths Cook & Bake. Add the eggs, milk and melted butter to the dry mix and whisk until evenly combined. Divide batter evenly between the four moulds. Bake for 9-12 min until outside is cooked & centre is still gooey. Do not over bake as the centre must still be liquid when you cut open the puddings. To de-mould, place a plate on top of the mould & invert. Remove foil mould. Serve immediately with a dusting of icing sugar. Baking times may vary due to the temperature fluctuations in ovens.


Recipe by: Sthandiwe Malinga
Serves: 4-6
Preparation time: 30min
Cooking time:  20-25min


Chocolate self-saucing pudding

1 Chocolate self-saucing pudding mix
1 egg
75g melted butter 
70ml milk
150ml boiling water
 
To decorate:
Cocoa powder
Whipping cream 
Lime zest


Preheat the oven to 180°C & grease your baking dish. Pour the dry mix into your mixing bowl and add in the egg, milk and melted butter. Whisk until smooth and evenly combined. Pour batter into the baking dish. Add the sauce mix to 150ml boiling water & mix until everything is dissolved. Carefully pour the sauce over the back of a spoon to cover the top of the thick sponge batter. Do not let the batter and sauce layers mix. Bake for 20-25 min. The top of the pudding should be springy and spongy when it's cooked; whereas underneath, the top liquid layer will have turned into a rich, sticky sauce at the bottom of the dish. Serve immediately while still hot!

NB Baking times may vary due to temperature fluctuations in ovens as well as the size of the baking dish used.

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