Individual Gooey Choc Cakes
4,2 / 10
- 2 Tbsps powdered sugar
- 1 cup white chocolate (chopped)
- 0.676 cup butter (chopped)
- 0.333 cup superfine caster sugar
- 3 large eggs
- 3 egg yolks
- 1 Tbsp all-purpose flour
How healthy are the main ingredients?egg
Suggested variation; you can leave the fondants to cool completely for a fudgy rather than runny centre. Try making a pistachio buttercream to pipe on top of the cold fondants: beat together 100 g butter, 100 g icing sugar, 2 tbsp ground pistachios and 2 tbsp milk until smooth. Pipe a rosette on top of each fondant.
Oil 6 mini pudding basins and dust the insides with icing sugar.
Melt the chocolate, butter and sugar together in a saucepan, stirring to dissolve the sugar.
Leave to cool a little then beat in the eggs and egg yolks and fold in the flour.
Divide the mixture between the pudding basins, then chill them for 30 minutes.
Preheat the oven to 180°C (160° fan) | 350F | gas 4 and put a baking tray in to heat.
Transfer the fondants to the heated baking tray and bake in the oven for 8 minutes.
Leave the fondants to cool for 2 minutes, then turn them out of their moulds and serve immediately.