Ingredients (Serves 6)
125g plain chocolate
125g unsalted butter
4 free range eggs
75g castor sugar
50g self raising flour
1 tbsp coco powder plus extra for dusting
300ml whipping cream
1 vanilla pod
1 tbsp of icing sugar
Melt the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water. When melted, stir slightly then let to cool.
Pre heat oven to 180oc and lightly butter and flour 6 x pudding basins in preparation. Whisk the eggs and sugar together until light and pale – then double in volume using an electric hand whisk.
Next fold the egg mix into the cold chocolate. Sift in the flour and cocoa, folding it together. Spoon into the pudding basins and bake for 7 minutes until risen – keeping a close eye on them. Set aside on wire rack to cool slightly.
Whip the cream with vanilla pods that you’ve cut and scraped the seeds from, until they reach soft peaks. To serve, turn out the fondants, dust with cocoa powder and add a dollop of whipped cream. Enjoy!