Rich dark chocolate fondants with a soft pear centre, best served warm while the middle is still molten.
Serves: 6 • Prep Time: 20 mins • Chill Time: 30 mins • Cook Time: 11-13 mins
Ingredients
- 150g/5oz unsalted butter, plus extra for greasing
- 150g/5oz dark chocolate, around 70% cocoa solids
- 3 large eggs
- 3 large egg yolks
- 100g/4oz caster sugar
- 50g/2oz plain flour
- Pinch of salt
- 1 ripe but firm pear
- 1 tsp lemon juice
- ½ tsp ground cinnamon
- Cocoa powder, for dusting
- Crème fraîche or vanilla ice cream, to serve
Method
- Generously butter six small pudding moulds or ramekins, then dust the insides with cocoa powder. Place on a baking tray.
- Peel, core and finely dice the pear. Toss with the lemon juice and cinnamon, then set aside.
- Melt the butter and dark chocolate together in a heatproof bowl set over a pan of gently simmering water. Stir until smooth, then leave to cool slightly.
- In a separate bowl, whisk the eggs, egg yolks and caster sugar for 3-4 minutes, until pale, thick and slightly increased in volume.
- Fold the melted chocolate mixture into the eggs. Sift over the flour and salt, then fold gently until combined.
- Spoon a little chocolate mixture into each mould. Add a small spoonful of diced pear to the centre, then cover with the remaining mixture.
- Chill for at least 30 minutes. Meanwhile, heat the oven to 200°C/180°C fan/400°F/gas 6.
- Bake for 11-13 minutes, until the tops are set but the centres remain soft.
- Leave to stand for one minute, then carefully turn onto plates. Serve immediately with crème fraîche or vanilla ice cream.
