Chocolate Foundant Puddings

READY IN: 44mins
Recipe by Coasty

A rich chocolate pudding with soft creamy centre. Very impressive for a dinner party. Don't be tempted to bake longer than specified. Can be made ahead of time and baked just before serving.

Top Review by ImPat

I loved this recipe as it was so easy to make up and quick to cook and could be prepared ahead of time. I filled 5 1/2 dariole moulds so shortened the cooking time to 6 minutes and then let rest for 2 turned out the 1/2 one and looked really good though short with a wonderful rich dark sauce (I used a 70% cocoa chocolate) but when we upturned the first of the full ones we had a puddled mess put the other 4 back in the oven for 3 minutes and then left for a couple of minutes but still ended up with a puddles mess. So I plan on making this again soon but will divide the mix evenly between 6 moulds and cook for the full 9 minutes. I will then rate it at that point. This when done right would certainly impress and people will think you have absolutely slaved over it. Thank you Coasty, made for Edition 8 - Make My Recipe.

Ingredients Nutrition


  1. Grease 4 small dariole moulds.
  2. Place the sugar, butter and chocolate into a basin over simmering water and melt the chocolate and butter.
  3. Remove and mix to combine, cool slightly.
  4. Add egg yolks and eggs beating well. Fold in the sifted flour, salt and cinnamon.
  5. Pour into dariole moulds and place in fridge for at least 25 minutes.
  6. Preheat oven to 180°C Place puddings onto baking tray and bake in oven for 8-9 minute
  7. Remove and allow to rest for a few minutes before turning out onto individual plates.
  8. Serve with heavy cream.

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