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Valentine Warner’s chocolate lime fondant

"There are a lot of fondant puddings around – which is a good thing – but I wanted mine to be slightly different," says Valentine Warner of this irresistible recipe. "I was thinking about my favourite sweets as a child, which were the lime éclairs, those green ones with the little chocolate centre".

Serves: 6 people

Cooking time: 10-11 minutes

Ingredients

175g dark (minimum70% cocoa solids) chocolate
150g cubes of butter
butter for greasing
3 large free-range eggs
3 large free-range egg yolks
finely grated zest of 3 unwaxed limes
50g caster sugar
25g self-raising flour
For dusting, icing sugar
To serve, crème fraîche

Method

Butter six 175ml metal dariole moulds and line each base with a small disc of baking paper. Break the chocolate into pieces and put in a heatproof basin with the butter. Place over a pan of gently simmering water until melted, stirring occasionally. Remove from the heat and leave to cool for 10 minutes.

Use an electric whisk to whisk the whole eggs, egg yolks, lime zest and caster sugar together until pale and thick. Gently fold in the melted chocolate and butter. Sift the flour over the chocolate mixture and fold in lightly. Spoon into the prepared moulds and place in the fridge for at least 30 minutes (and up to 8 hours) before cooking.

Preheat the oven to 180°C fan/200°C/Gas 6. Remove the puddings from the fridge 15 minutes before serving. Bake for 10–11 minutes until well risen but still wobbly in the middle. (Add a minute to the cooking time for each hour that the puddings are chilled, up to 3 minutes extra.)

Remove from the oven and loosen the side of each pudding with a roundbladed knife. Turn out on to six dessert plates and remove the lining paper. Dust the puddings with icing sugar and serve with crème fraîche.

Recipe courtesy of Valentine Warner‘s The Good Table, published by Mitchell Beazley.

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