Chilli chocolate melt in the middle fondant recipe

This is one of my favourite all year round pudding recipes, it’s an adaptation of a Gordon Ramsay Recipe and is pretty much foolproof.

I’ve even tried mixing cherries into the batter which works really nicely, as does adding a splash of booze.

A lot depends on your oven, the recipe says 12 minutes but I find they take 14 in mine.

Ingredients

• 50g unsalted butter, chopped into chunks
• 2 tsp cocoa powder
• 50g good quality chilli chocolate
• 1 free range egg
• 1 free range egg yolk
• 60g caster sugar
• 50g plain flour
• 1/2 tsp of chilli powder.

Method

1. Heat the oven to 160 degrees c, butter two large ramekins, about 7.5cm in diameter, then dust well with the cocoa powder.
2. Break the chocolate into chunks and slowly melt together with the butter it in a bowl over a pan of hot water, take off the heat and stir until smooth, leave to cool for 10 minutes
3. using an electric whisk, whisky the whole egg, egg yolk, sugar and chilli powder together until pale and thick. Then mix in the chocolate.
4. Sift the flour over the mixture and gently fold in using a metal spoon.
5. Divide between the ramekins and bake for 12 minutes.
6. Turn out onto a plate and serve with a dollop of ice cream.