Gooey Chocolate Fondant

Ingredients:

100 g Bournville Chocolate , broken into pieces
100 g butter
2 medium eggs
1 egg yolk
80 g icing sugar
50 g plain flour
2 tbsp Bournville Cocoa Powder
0.5 tbsp baking powder

Method:

1. Butter 6 mini metal pudding basins, each with a capacity of approx 150ml. Preheat the oven to 200⁰C, gas mark 6.
2. Melt the chocolate and butter together in a bowl over a saucepan of simmering water. Leave to cool then gradually whisk in the eggs and yolk using an electric whisk.
3. Mix together the icing sugar, flour, cocoa and baking powder and sift over the chocolate mixture. Gently fold everything together using a metal spoon.
4. Divide the mixture between the pudding basins and place on a baking tray. Bake for about 10 minutes when the puddings should be well risen and fairly firm to touch but the insides should be soft and gooey.
5. Leave to stand for just 1 minute before sliding a palette knife around each pudding and turning onto serving plates. The center of the puddings should ooze out when the sponge is broken into.
6. The temperature of your oven will affect the firmness or softness of these puddings. If the first pudding turned out is too soft cook the remaining puddings for another couple of minutes.