Smoked salt chocolate fondant recipe
This indulgent dark chocolate dessert is the perfect sweet treat to share. A sprinkle of flavoured salt adds a hint of smoke to this decadent pudding. Serve with a dollop of crème fraîche or raspberry ripple ice cream to cut through the richness.
See method- Serves 2
- 15 mins to prepare and 10 mins to cook
- 579 calories / serving
Ingredients
- 100g classic 74% dark chocolate
- 15g unsalted butter, plus extra for greasing
- ½ tsp cocoa powder
- 50g caster sugar, plus extra ½ tsp
- 1 egg and 1 egg yolk
- 15g plain flour
- ½ tsp smoked salt (or sea salt flakes, see Tip below)
Each serving contains
- Energy
- 2405kJ 579.0kcal
- Fat
- 36g
- Saturates
- 19g
- Salt
- 1.1g
- Sugars
- 43g
of the Reference intake
Carbohydrate 52.0gProtein 10.4gFibre 5.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Melt the chocolate in a small bowl over a pan of simmering water. Set aside while you prepare the pudding moulds.
- Grease 2 pudding moulds. Combine the cocoa powder with the extra ½ tsp caster sugar and use to dust the inside of each pudding mould. Put 2 discs of nonstick baking paper into the base of each mould, then put in the fridge until ready to fill.
- Cream the butter and the sugar together. Beat in the egg and yolk, then add the flour and smoked salt. Beat in the chocolate until completely smooth.
- Divide the mixture between the moulds and bake for 10 mins. Turn out onto plates and serve immediately with crème fraîche or raspberry ripple ice cream, if you like.
- Tip: You can make this pudding ahead – make up to the point where you fill the moulds, then cover and keep in the fridge for up to a day in advance. Cook for an extra 2 mins from chilled.
- Tip: If you can't find smoked salt, you can use regular sea salt to still get that tangy savoury-sweet combination of salted chocolate.
- See more Dessert recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
