For the recipe Dark Chocolate Fondants
|125 g||Dr. Oetker 72% Extra Dark Chocolate (4 ½ oz)|
|125 g||Unsalted Butter (4 ½ oz) cut into small pieces|
|Egg Yolks x 2|
|50 g||Caster Sugar (2 oz)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|1||Dr. Oetker Ground Arrowroot Sachet Sachet (1 tbsp)|
|2||Medium Eggs Beaten|
Preheat the oven to 230°C (210°C Fan, Gas Mark 8). Lightly grease 4 x 150ml (¼ pt) pudding tins.
Break the Extra Dark Chocolate into pieces and place in a heatproof bowl with the butter. Stand over a pan of gently simmering water and leave to melt. Remove from the water and set aside.
Meanwhile, whisk the eggs, egg yolks and sugar together until thick and creamy. Whisk in the warm melted Chocolate and Vanilla Extract. Stir in the Ground Arrowroot to make a smooth batter.
Divide the mixture between the prepared tins. If you aren't ready to serve the puddings right away, cover them and put them in the fridge for up to 24 hours.
When you are ready to cook the puddings, make sure they are at room temperature. Put the tins on a baking tray and cook in the oven for about 10 minutes until the sides are set but the middle is still wobbly.
Immediately invert the puddings on to warmed serving plates but leave in the pudding tins for 2 minutes before removing. Serve immediately accompanied with crème fraîche.
1 serving = 94g
Push a square of Dr. Oetker Fine Cook's White Chocolate into the centre of each pudding before baking for an interesting light and dark combination. You may need to cook the puddings for 2 minutes longer to ensure the White Chocolate melts – test the centre with a cocktail stick to be sure.
|PER SERVING||PER 100G/ ML|