These indulgent, melt in the middle chocolate puddings will not disappoint. The oozing salted brandy butter caramel is an absolute delight!
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Yields:
4 serving(s)
Prep Time:
35 mins
Cook Time:
25 mins
Total Time:
1 hr
Cal/Serv:
762
Ingredients
For the brandy butter caramel
100 g caster sugar
50 g brandy butter
50 ml double cream
2 Tbsp. brandy
1/4 tsp. flaked sea salt
50 g dark chocolate (70% cocoa solids), finely chopped
For the fondants
100 g butter, plus extra, melted, to grease
Cocoa powder, for dusting
225 g dark chocolate, at least 70% cocoa solids
1/2 tsp. coffee granules
2 large eggs and 2 large egg yolks
100 g caster sugar
50 g plain flour
Vanilla ice cream, optional, to serve
Directions
Step 1For the brandy butter caramel, melt sugar with 3tbsp water in a medium heavy-based pan over medium heat, stirring to dissolve sugar. Turn up heat and bubble to caramel colour (without stirring, swirl pan instead). Remove from heat and mix in cream (careful it will splutter). Return to heat and stir until you have a smooth sauce. Stir in brandy butter, brandy and sea salt. Pour into a bowl, cool and chill to thicken, at least 4hr (up to 24hr).
Step 2Preheat oven to 200°C (180°C fan) mark 6 and place a baking sheet in oven to heat up. Grease 4 dariole moulds well with melted butter then add a generous spoon of cocoa powder to each mould and shake gently to completely coat; tap out excess. Chill until needed.
Step 3Melt the 225g (8oz) chocolate, butter, coffee granules and 1/2tsp fine sea salt in a heatproof bowl set over a pan of barely simmering water. Set aside to cool.
Step 4Using a handheld electric whisk, beat eggs, yolks and sugar in a large bowl until pale and fluffy, about 5min. Fold in cooled chocolate mixture and flour. Half fill the prepared moulds with this mixture, then add 1tbsp of the cooled caramel to each (it’s crucial it doesn’t touch the sides). Top with the remaining chocolate mixture. Chill until needed.
Step 5Bake fondants on the hot baking tray in the oven sheet for 14-15min, until the tops of the fondants are set and feel spongy.
Step 6Meanwhile, place bowl with remaining caramel over a pan of hot water and heat to loosen. Remove from heat, add 50g (2oz) chopped chocolate and leave until melted, stirring once.
Step 7Run a knife around the inside rim of each mould to release, then turn out on to a plate and serve straight away, with a scoop of ice cream, if you like, and the chocolate caramel sauce.
Get ahead
Prepare to end of step 4 up to 1 day ahead (do not preheat oven). Cover and chill. To serve, preheat oven and complete recipe, adding 3-4min to the baking time.
GH Tip
To make your own brandy butter, beat 125g (4oz) unsalted butter in a bowl until soft. Gradually mix in 125g (4oz) sifted light muscovado sugar, beating well after each addition, until light and fluffy. Beat in 4-5tbsp brandy, to taste, spoonful by spoonful, then transfer to a serving bowl and chill refrigerate for at least 2-3hr until firm.
Per serving
(Without ice cream and chocolate caramel sauce)
Calories: 762
Protein: 10g
Total fat: 45g
Saturates: 26g
Carbs: 77g
Total sugars: 67g
Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
