Molten chocolate pudding

Gooey in the centre and crisp on the sides, this is the ultimate chocolate fondant. Serve with fresh raspberries and blueberries for a touch of summer tartness.


200g 70% dark chocolate
100g butter
3 eggs
100g sugar
50g cake flour


Preheat oven to 160°.

Melt 150g chocolate and butter in a glass bowl that fits snugly over a pot with shallow simmering water. Make sure the water doesn’t touch the glass bowl, otherwise the chocolate will burn. When melted, remove from heat and allow to cool slightly.

Whisk the eggs and sugar by hand. Add the melted chocolate and butter and mix with a spatula. Add the flour and mix well to make dough.

Spoon into ramekins or individual ovenproof dishes. Fill up to 1/3 of the dish, break the rest of chocolate into blocks and put it in the middle, then spoon the rest of the mixture around and over the chocolate to cover completely.

Bake for 15-20 minutes or until cooked on the sides and outside, but with the centre still gooey.

Recipe by Hannah Lewry for iMagazineDownload the iPhone app here for more recipes and lifestyle content.

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