Easy caramel chocolate fondant

12th February 2020

Easy caramel chocolate fondant

This simplified version of the classic chocolate pudding is straightforward to create, but makes a special end to the meal with its oozy caramel centre. You could use a square of white or mint chocolate in the middle for an alternative filling.

Ingredients

Serves: 2

Ready in: 30 mins

 

  • 50g dark chocolate
  • 50g butter
  • 1 medium egg
  • 30g caster sugar
  • ½ tbsp plain flour
  • ½ tbsp cocoa powder
  • 2 squares Galaxy Caramel chocolate (or something similar)
  • Icing sugar, vanilla ice cream or single cream, to serve

Method

  1. Preheat the oven to 170°C/fan 150°C/gas 4. Grease 2 ramekins (about 7cm diameter).
  2. Break the dark chocolate into chunks and put in a heatproof glass bowl with the butter. Set it over a pan of just simmering water, being careful not to let the bottom of the bowl touch the water. Stir the chocolate and butter until melted, then set aside to cool.
  3. In a separate bowl, whisk the egg and sugar together with an electric whisk until pale and fluffy.
  4. Gently fold the cooled, melted chocolate into the egg mixture, followed by the flour and cocoa powder, until combined.
  5. Spoon half the mixture between the prepared dishes, push in the caramel squares and top with the remaining mixture.
  6. Put on a baking tray and bake in the oven for 15-20 mins until cooked but soft and oozy in the middle.
  7. Serve immediately with a dusting of icing sugar, plus a scoop of ice cream or a little cream, if you like.