Cooking Recipes Online

Chocolate Fondant Rumbas

tip ~This recipe can be doubled to serve 4 people and can be made earlier in the day but kept at room temperature until required.

Ingredients

60g / 2oz butter, softened

1 tablespoon cocoa powder

75g / 2 ½ oz good quality dark chocolate, broken into pieces

1 large egg

45g/ 1 ½ oz caster sugar

2 teaspoons rum (or brandy)

2 rounded teaspoons (10g / ¼ oz) plain flour

Crème fraiche to serve

Method

• You will need 2 x 175ml / 6oz pudding moulds or ramekins
• Use some of the butter to generously butter the moulds. Dust the inside of each mould with ½ teaspoon cocoa powder. Place the moulds on a baking tray.
• Melt the chocolate and the remaining butter in a bowl over a pan of simmering water. Once smooth, set aside to cool.
• Use an electric whisk to whisk together the egg and sugar until fairly thick and foamy.
• Whisk in the cooled chocolate mixture.
• Add the rum, then sift in the flour and the rest of the cocoa and fold in using a metal spoon.
• Divide the mixture between the 2 moulds. Leave them at room temperature for a couple of hours to firm up.
• Preheat the oven to 180C / Gas mark 4 and then bake the puddings for 14 - 15 minutes or until the outsides are set but the inside is still soft.
• Remove from the oven ease a knife around the edge and turn the puds out onto individual plates.
• To serve, dust with cocoa powder and a dollop of crème fraiche.