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Chocolate Fondant Rumbas


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.


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


  • 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.