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The Easiest Chocolate Almond Fondant Pudding Ever

Really, these puddings are almost too easy! They can be mixed together quickly in a saucepan, spooned into greased muffin tins or ramekins and set aside until baking. Before baking a square of chocolate is dropped into each pudding to achieve the classic fondant melting interior. These decadent puddings are excellent with cream, ice-cream, crème fraiche or even yoghurt.For variation, consider adding a teaspoon of finely grated orange rind or a tablespoon of strong coffee to the pudding mixture. For a really unusual twist (and a little heat), add a pinch of dried red chili flakes.

Preparation time 10 minutes
Cooking time 15 minutes
Serves 6

INGREDIENTS
50g butter
300g dark chocolate
1/2 cup (110g) caster sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup (60g) ground almonds

METHOD
Pre-heat oven to 180˚C. Grease six 1 cup capacity muffin tins or ramekins.
Melt butter and 200g dark chocolate in a medium saucepan over low heat, stirring to combine. Allow to cool for 2 minutes.
Beat in caster sugar, eggs and vanilla. Fold in ground almonds.
Divide the mixture evenly between the six muffin tins. Break remaining 100g dark chocolate into six pieces and push a piece of chocolate into each muffin tin, smoothing over to ensure that the chocolate is completely covered by the pudding mixture.
Bake for 15 minutes or until just firm to the touch. Allow to cool for 5 minutes before turning out and serving with thick cream, ice-cream or Greek yoghurt.

COOK’S NOTES
Unbaked puddings can be frozen for up to one month and chocolate and butter can be melted in the microwave.

Click here for more yummy frozen dessert recipes 

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com

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