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 saucepan
of 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. Gently
fold 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.YOU MIGHT ALSO LIKE THIS RECIPE
7 ProPoints values per serve
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