Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Dark chocolate fondants with liquid toffee centres
- Preparation and cooking time
- Total time
- serves 6
Ingredients
- butter or cocoa for preparing the moulds
- 150g unsalted butter
- 150g 70 per cent dark chocolate
- 6 eggs, (3 whole plus 3 yolks)
- 150g light soft brown sugar
- 120g plain flour
- 2 tbsp cocoa, plus extra for dusting
- 12 toffees, at room temperature (Werther’s Original Chewy Toffees work really well)
Method
- STEP 1
Butter 6 small (150ml) pudding basins and dust with cocoa powder, shaking out the excess. Heat the oven to 180c/fan 160c/gas 4.
- STEP 2
Melt the butter and chocolate together in a microwave or in a bowl set over, not in, a pan of simmering water.
- STEP 3
Whisk the eggs, egg yolks and sugar together until pale and thick. Fold in the chocolate mixture, sift in the flour and cocoa and fold in with a large metal spoon or a spatula. Divide between the moulds, filling each one three-quarters full.
At this stage, the puddings can be covered with clingfilm and chilled for up to 5 hours; bring them back to room temperature before cooking or add another minute onto the cooking time. - STEP 4
Press two toffees together to make one large toffee and submerge each in a pudding, making sure they aren’t visible. Place the puddings on a baking sheet and cook for 10 minutes.
Leave to rest for half a minute before running a sharp knife around the edges and turning out onto serving plates. Dust with cocoa before serving.
