Chocolate Foundant Puddings

"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."
 
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Ready In:
44mins
Ingredients:
9
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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