Recipes
Melting heart double chocolate fondant puddings
Moist sponge and a core of chocolate ice cream, finished with a gooey caramel sauce? Yes please!
Moist sponge and a core of chocolate ice cream, finished with a gooey caramel sauce? Yes please!
(7 votes)
Cook: 40 Mins
Serves: 6
Price: 80p per serving
Nutritional Information
Each 100g serving contains
Energy
1289kj
308kcal
1289kj
308kcal
15%
Fat
17.09g
17.09g
Med
24%
24%
Saturates
10.0g
10.0g
Med
50%
50%
Sugars
29.0g
29.0g
High
32%
32%
Salt
0.20g
0.20g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1289kj/308kcal
Typical energy values per 100g:
1289kj/308kcal
Ingredients
120g unsalted butter, plus extra for greasing
140g Extra Special Ugandan Dark Chocolate
2 large eggs, plus 2 yolks
120g light brown soft sugar
60g plain flour
200ml Asda Really Creamy Chocolate Ice Cream
100g caramel or toffee sauce
6 small pudding basins
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Butter the insides of the pudding basins and line the base of each with baking paper. Put a baking tray in the oven to heat up.
2
Put the butter and dark chocolate in a bowl over a pan of simmering water and allow to melt. Remove the bowl from the pan, stir and set aside to cool for 15 mins.
3
Put the eggs, the yolks and the sugar in a bowl. Beat with an electric whisk for 5-10 mins until thick, pale and fluffy. Gently fold in the chocolate mixture, then fold in the flour.
4
Divide between the pudding basins then put on the heated baking tray and bake for 12 mins. The tops should be crisp but the centres should still be slightly gooey.
5
Put the basins on a wire rack and leave to cool.
6
Scoop out the centres of the puddings, then place a ball of ice cream into each one. Use the scooped-out middles to cover the ice cream, flattening the surface with a small palette knife or blunt-bladed table knife.
7
Turn out each pudding onto a serving plate and remove the baking paper from the top. Warm the salted caramel sauce gently in a small pan, then pour a little over each pudding. Serve immediately.