chocolate & espresso fondant
These little puddings have a way of stealing the show. Rich, soft, and just the right side of bitter, they melt into themselves as soon as you break the surface. The combination of good dark chocolate and strong coffee gives a grown-up depth to what is essentially a very simple dessert. One you can throw together without too much fuss, but that feels like a restaurant finish to a meal.
Try to use a proper 70% chocolate and brew a fresh espresso if you can. If not, a teaspoon of instant espresso powder stirred into the mix will still do wonders. Serve with a splash of cold cream or a dollop of crème fraîche and take them straight from oven to table. They won’t wait around.
for the fondants
A double shot of espresso coffee
150g dark chocolate (70%, fair-trade)
150g unsalted butter, diced, plus extra for greasing
2 large eggs
75g caster sugar
50g plain flour
Cocoa powder, for dusting
method
Preheat the oven to 200°C (fan 180°C) and place a baking tray inside to heat.
Grease six dariole moulds with soft butter, then dust generously with cocoa powder, tapping out any excess.
Break the chocolate into pieces and add it to a bowl with the diced butter. Set the bowl over a pan of gently simmering water and allow to melt slowly, stirring now and then. Once melted, remove from the heat and let it cool slightly.
In a separate bowl, beat the eggs and sugar until light, pale, and thickened — about 3–5 minutes. Fold in the melted chocolate and espresso gently, keeping as much air in the mixture as you can. Sift over the flour and fold again until just combined.
Divide the batter evenly between the moulds and set them onto the hot tray in the oven. Bake for 12–14 minutes — they should have a soft wobble in the middle and a crust just starting to crack.
Turn out immediately and serve with cold cream.