Ingredients
- 200 g dark chocolate (64% cocoa solids), coarsely chopped
- 200 g unsalted butter, plus extra for greasing
- 225 g caster sugar
- 100 g plain flour
- 190 g egg whites (about 6 eggs)
- Cocoa powder, for dusting
Method
- Melt: Melt chocolate and butter (either in a heatproof bowl over a saucepan of simmering water or in the microwave).
- Whisk: Combine sugar and flour in a bowl, then whisk into the chocolate mixture until a smooth batter forms. Whisk in the egg whites until well combined.
- Grease & Fill: Grease four 125ml (1/2 cup) capacity metal moulds (or use a muffin tin) with the extra butter, then dust the inside with cocoa powder, shaking out the excess. Fill the moulds with the chocolate mixture until three-quarters full. Refrigerate for at least 2 hours or for up to 48 hours.
- Cook: Preheat fan-forced over to 180°C. Place fondants on a baking tray and bake for 15 minutes.
- Stand & Enjoy: Remove from the oven and allow to stand for 4 minutes. Invert the chocolate fondants onto serving plates and serve immediately with icecream and Lana's Garden Rhubarb Coulis.
Rich, gooey and utterly indulgent – this chocolate fondant pudding is taken to new heights with a generous drizzle of Lana’s Garden Rhubarb Coulis. The tart, fruity brightness of the rhubarb cuts beautifully through the warm, molten centre, making every bite a heavenly balance of sweet and sharp. Even better? You can prepare them in advance and simply bake to order – perfect for dinner parties or a special night in. Serve with a scoop of vanilla ice cream and prepare to impress.
