Chocolate, Sour Cherry & Hazelnut Tarts
February 20, 2025
Lemon Delicious Puddings
February 27, 2025Difficulty
Easy / Beginner
Prep time
15 minutes
Cooking time
20 minutes
Makes
6 servings
Description
These chocolate fondants are super delicious and moist. These fondants have molten centers with soft outer cake which helps warm, gooey chocolate to melt outside. Enjoy this dessert with a scoop of vanilla ice cream at your parties or a cozy gathering.
Instructions
- Preheat the oven to 180 degree C fan-forced (200 degree C conventional). Lightly grease six 1/2 cup (125ml) capacity metal moulds with butter and line the base of each with a little square of baking paper. Grease the paper with a little more butter, then dust the inside of the moulds with cocoa powder, tipping out any excess. Make sure the moulds are thoroughly and evenly coated with butter and cocoa, otherwise the puddings may stick when you try to unmold them.
- Place the 100g butter and chocolate into a small heatproof bowl and microwave for 1 minute on high. Remove and stir. Place back in the microwave for another 30 seconds if necessary, or until the chocolate and butter are completely melted and warm. Alternatively, bring a small saucepan with 3cm water over high heat to the boil. Once boiling remove from the heat and sit the bowl of chocolate and butter over the pan. Leave for 3 minutes, then stir to combine when warm and melted.
- Place the eggs, egg yolks, sugar and coffee, if using, in a large mixing bowl. Use electric hand-held beaters or a hand whisk and beat until the mixture is pale and creamy. Add the flour and whisk until smooth.
- Add the melted chocolate mixture and mix gently with a spatula until all the ingredients are well combined and the mixture is smooth. Pour the mixture carefully into the moulds, dividing it evenly. Place on a baking tray and bake for 7-8 minutes until the tops rise slightly and form a nice crust, and the puddings are just beginning to come away from the sides.
- Remove from the oven and allow to rest for 2 minutes. Using a tea towel, pick up a mould and tilt it towards you. Using the tip of a small knife, gently release the pudding at the top from one side. You should be able to see if the pudding seems free enough to unmold. Gently turn upside-down into a serving bowl and repeat with the remaining puddings.
- Meanwhile, to make the whipped chocolate cream, use the electric beaters to whip the cream and sugar to soft peaks. Add the grated chocolate and fold together.
- Serve the warm fondants with the whipped chocolate cream and hazelnut ice cream or creme fraiche.
Ingredients
- 100g unsalted butter, plus extra for greasing
- dark cocoa powder, for dusting
- 100g dark chocolate (70%), chopped
- 2 free-range eggs, plus 2 egg yolks
- 1/4 cup (55g) caster sugar
- 1/2 teaspoon instant coffee powder (optional)
- 80g plain flour
- hazelnut ice cream or creme fraiche, to serve
- 300ml thickened cream (for whipped cream)
- 2 teaspoons caster sugar (for whipped cream)
- 100g dark chocolate (70%), grated (for whipped cream)
About me
At Crispy Crust Confections, we specialize in crafting delicious, high-quality desserts made with love and the finest ingredients. From cakes to cookies, each treat is baked fresh and designed to make your celebrations sweeter. Thank you for visiting, and we can't wait to share our passion for baking with you!