These delicious chocolate fondants have a naughty secret – the gooey centre is guaranteed! Okay, so technically they’re probably not really chocolate fondants, but they’re delicious and that’s all that really matters. We’ve found several recipes that use this concept, but none are as good as this one.
140gms of softened butter
250gms of caster sugar
300gms (2 cups) of plain/pastry flour
60gms of cocoa
250ml of milk
1 small tub of Nutella
15ml of medium dry sherry (optional)
5ml of baking powder
Preheat the oven to 170C (160 fan-forced). Beat the butter and sugar until pale and creamy. Add the eggs. Beat to combine. Sift over dry ingredients and mix to combine. Stir in milk and sherry.
Lightly butter 6 ramekins. Spoon one large tablespoon of batter into each of the ramekins, add a tablespoon of Nutella to the centre of each and then spoon over the rest of the batter.
Bake for approx. 12-15 minutes or until the tops crack and a skewer comes out of the pudding clean. (Remember to avoid the Nutella centre when using the skewer).
Serve warm with vanilla ice-cream or candy-coated speckled eggs for an Easter touch.
Recipe and photography by Celeste Vlok.
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