For as long as I remember Mum has been making this chocolate fondant and throughout the years it's grown on me so much that it's now my favorite pudding (on par with her vanilla panna cotta with 'balsamic strawberries' may I just add .... I know... YUM). Now this could be biased but I think mum's food beats any of Nigella's or any Michelin star restaurant, and yet she's still so oblivious to how good she really is. It shows just how sincere and down to earth she really is. Anyway, enough of the soppy stuff, this thing right here is the BOMB! Every time it comes out perfect and every time my eyes widen in awe as the gooey chocolate oozes out... Now the timings can be a little tricky and they may change according to your oven but the actual recipe is fool-proof! If you don't try anything else, please try this! My mum deserves some appreciation for finding this piece of gold ;)
Heaven right? ^^
For these pots of molten gold you'll need:
4 tsp of good quality cocoa powder (would recommend this one highly!)
4 oz/100g good quality dark chocolate (70% or higher) snapped into bits
4 oz/100g unsalted butter
2 large eggs (the fresher the better)
2 egg yolks
4.5 oz/125g caster sugar
4 oz/100g plain flour (sifted)
15g butter for greasing
So, to make this pots of molten gold, do the following- but follow very carefully ;)
Preheat the oven to 170c (for a fan oven)
Grease 5 ramekins that are about 2.75 in diameter and smother the inside of each in butter so it's completely coated, then dust with cocoa powder so the insides completely covered, shake out any excess.
Melt the chocolate in a bowl over simmering water, stir until it starts to melt (but only slightly), then whack in the butter and continue to stir. When it's all melted and good enough to drink take it of the heat and leave to stand for 10 minutes. That wasn't a cue to drink it ;)
In a separate bowl, whisk together the eggs, yolks and sugar until pale and thickened (enough to cover a spoon in a thick layer- as shown above).
Then add in the chocolate mixture- stir a couple of times.
Then add in the flour- fold with a metal spoon until completely incorporated.
Do not, and I mean... DO NOT over-stir! PLEASE!
Divide the mixture between the 5 ramekins and cook in the oven for:
11 minutes if you like lots of gooey-ness (how I like it).
12 minutes if you like it the perfect amount of gooey- pudding-ness (oh these technical terms)
13 if you prefer it more cake-like.
Necessary step- lick the bowls&spoons!
Remove from the oven once your preferred time is up and turn out into your prettiest of bowls or plates.
Simply dust with icing sugar, add a dollop of cream or serve with a scoop of vanilla ice-cream and serve immediately!
Now enjoy- and don't feel too guilty- they're 100% worth the lifetime on the hips ;)
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