Name: Chocolate pecan fondants
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 50g butter plus extra for greasing; cocoa powder for dusting; 150g bar dark chocolate (50% cocoa solids is fine), chopped into chunks; 1 egg beaten; 2 tbsp plain flour; 2 tbsp pecan nuts, toasted and chopped very finely; 1 tbsp golden caster sugar

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Chocolate pecan fondants

Chocolate pecan fondants

Barney Desmazery

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Serves 2

Easy

Prep: 20 mins

A star rating of 4.2 out of 5.15 ratingsRate

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These indulgent puds are great to freeze so you'll always have something to whip out for unexpected guests

Easily doubled

Easily halved

Freezable (uncooked)

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A star rating of 4.6 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

50g butter

plus extra for greasing
cocoa powder

for dusting
150g bar dark chocolate

(50% cocoa solids is fine), chopped into chunks
1 egg

beaten
2 tbsp plain flour
2 tbsp pecan

nuts, toasted and chopped very finely
1 tbsp golden caster sugar

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Nutrition: per serving

kcal847
fat65g
saturates32g
carbs56g
sugars30g
fibre6g
protein12g
salt0.54g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.
step 2

Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead. Bake for 15 mins (or 18 mins if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.

Recipe from Good Food magazine, February 2007

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A star rating of 4.2 out of 5.15 ratings

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