Creme Egg Chocolate Fondants
You don't have to be nervous about getting the timings for these melt-in-the-middle puddings spot on, as the Creme Eggs give them their gooey interior.
- 100 g (3 ½oz) unsalted butter, chopped, plus extra for greasing
- Cocoa powder, to dust
- 125 g (4oz) dark chocolate (70% cocoa solids), chopped
- 2 medium eggs, plus 2 medium egg yolks
- 40 g (1 ½oz) caster sugar
- 40 g (1 ½oz) plain flour
- 4 Cadbury Creme Eggs
- Preheat oven to 200°C (180°C fan) mark 6. Grease four x 175ml (6fl oz) dariole moulds or ramekins generously. Put a teaspoon of cocoa powder in each mould, then turn it to coat the inside completely; tap out excess.
- Melt the plain chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the water. Leave to cool for 5min.
- Put the whole eggs, egg yolks and caster sugar into a large bowl and whisk with an electric whisk for 5-6min until moussey and thick. Sift the flour over the mixture, then gently fold it in until no lumps of flour remain. Next, fold in the cooled chocolate mixture (it will thicken slightly). Spoon into the prepared moulds until a third full, then gently lay a Creme Egg sideways onto the chocolate mixture, cover the eggs with the remaining mixture.
- Put the ramekins on to a baking sheet, turn down oven to 180°C (160° fan) mark 4, and bake the puddings for 12-14mins or until slightly risen and firm to the touch. Don’t worry about the dimples in the top - this is where the Creme Egg is! Carefully turn out on to plates and serve immediately.