Chocolate fondants
Enjoy all the flavour and rich, gooey centre of this slimmer-friendly version of delicious chocolate fondant.
80g Weight Watchers Canola Spread
1 Tbsp instant coffeepowder
2 eggs
2 egg yolks
½ cup (110g) caster sugar
½ cup (75g) plain flour
3 tsp cocoa powder
2 x 145ml tubs WeightWatchers French Vanilla Ice Cream
Ingredients
100g dark chocolate,chopped80g Weight Watchers Canola Spread
1 Tbsp instant coffeepowder
2 eggs
2 egg yolks
½ cup (110g) caster sugar
½ cup (75g) plain flour
3 tsp cocoa powder
2 x 145ml tubs WeightWatchers French Vanilla Ice Cream
Method
1. Preheat oven to 180°C. Lightly spray eight 125ml-capacity metal pudding or dariole moulds with oil. Place on a baking tray.
2. Place chocolate, spread, coffee and ¼ cup cold water in a medium-sized heatproof bowl. Place over a saucepanof simmering water, making sure the bottom of the bowl doesn’t touch the water. Cook, stirring occasionally, for 3-5 minutes or until chocolate melts and mixture is smooth.
3. Using an electric mixer, beat eggs, egg yolks and caster sugar in a large bowl until thick and pale. Gentlyfold in chocolate mixture until just combined. Add flour. Stir until just combined, then pour mixture into prepared moulds.
4. Bake puddings for 9-10 minutes or until surface is cooked, but pudding is still soft in the centre. Remove from oven and set aside for 2 minutes before turning out onto plates. Dust with cocoa powder and serve with a scoop ice cream. To ensure the centres of these chocolate fondants are self-saucing, take care not to overcook them.
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7 ProPoints values per serve
- Author:
- Stylist:
- Chrissy Freer, Jane Hann, Trish Heagerty, Marie-Helene Clauzon, Jenn Tolhurst, Kristine Duran-Thiessen
- Photographer:
- Steve Brown, Louise Lister, John Paul Urizar, Ben Dearnley, Brett Stevens
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