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Chocolate , fondant
  • 1

    You can make these puddings up to two days in advance. Simply put the raw mixture into the moulds and chill in the fridge until needed.

  • 2

    Pop straight into the oven, from the fridge, for 16-18 minutes. The fondants are delicious with ice cream or a splash of double cream.

  • 3

    Preheat the oven to gas mark 4/180°C. Grease six 200ml pudding moulds with a little butter and dust with flour, shaking out the excess. Place on a baking tray.

  • 4

    Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water until smooth. Remove the bowl from the pan and leave to cool.

  • 5

    Meanwhile whisk the eggs, yolks and sugar in a large bowl, using an electric whisk, until very thick and pale (it should leave a trail when the whisk is lifted out of the mixture).

  • 6

    Fold the chocolate mixture and flour into the whisked eggs until just combined. Divide the mixture equally between the prepared pudding moulds.

  • 7

    Bake in the oven for 13-15 minutes then remove from the oven and set aside for 3-5 minutes. Using a tea towel, invert on to plates and carefully remove the moulds. Serve.

  • It’s ready!

The perfect



Tasting tip

Discover the aromas of CREMANT DE BOURGOGNE

  • Serves6 people
  • Preparation time15 min


125g unsalted butter, plus extra for greasing
25g plain flour, plus extra for dusting
200g at least 70% cocoa-solids plain chocolate
2 medium eggs
2 medium egg yolks
125g caster sugar

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{climat Vignoble Bourgogne Patrimoine Mondial}