This is a chocolate fondant with a shot of Baileys and oh my, what a result! The Baileys flavour is subtle, the dark chocolate flavour intense and the centre is lovely and molten when served warm. Note: mine started to set a little as they cooled, so do keep an eye on your baking times so they don’t go dry.
- 6 ramekins (8cm diameter)
- 100g (3.5 oz) dark chocolate
- 90g (3.25 oz) butter (plus a little for greasing)
- 2 tbsp Baileys
- 2 medium free range eggs
- 70g (2.5. oz) caster sugar
- 50g (1.75 oz) flour
- 10g (0.5 oz) cocoa
- ½ tsp of baking powder
- 1 tub of Vanilla Ice Cream to serve the puddings with
- Lightly butter six ramekins.
- Melt the chocolate in a bain-marie and add the butter and Baileys. Remove from the heat and mix well together.
- Whisk together the eggs and sugar until the mixture is pale, creamy and fluffy and fold into the chocolate. Add the flour, cocoa and baking powder and continue to fold until nice and even.
- Divide the mixture between the six ramekins and chill for around an hour.
- Preheat the oven to 210C/410F (200C/390F fan assisted).
- Bake for 6-8 minutes. The tops should resemble biscuit and just be beginning to crack.
- Serve warm either in their ramekins or turned out onto a plate with plenty of Kelly’s of Cornwall Cornish Dairy Vanilla Ice Cream, drizzled with more Bailey’s. YUM!
Prep time: 1 hour 15 mins
Cook time: 8 mins
Total time: 1 hour 23 mins
Recipe from: www.amummytoo.co.uk