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
- Preheat the oven to 170°C/fan 150°C/gas 4. Grease 2 ramekins (about 7cm diameter).
- 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.
- In a separate bowl, whisk the egg and sugar together with an electric whisk until pale and fluffy.
- Gently fold the cooled, melted chocolate into the egg mixture, followed by the flour and cocoa powder, until combined.
- Spoon half the mixture between the prepared dishes, push in the caramel squares and top with the remaining mixture.
- Put on a baking tray and bake in the oven for 15-20 mins until cooked but soft and oozy in the middle.
- Serve immediately with a dusting of icing sugar, plus a scoop of ice cream or a little cream, if you like.