Ingredients for Chocolate Foundant Puddings
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How to Make Chocolate Foundant Puddings
- Grease and flour 4 (6-ounce) ramekins or dariole molds.
- In a heatproof bowl set over a pan of simmering water (double boiler), combine 170g (6oz) dark chocolate, chopped, 115g (4oz) unsalted butter, and 100g (3.5oz) granulated sugar. Stir until melted and smooth. Remove from heat.
- Let the chocolate mixture cool slightly. Whisk in 4 large eggs one at a time, then whisk in 2 large egg yolks, mixing well after each addition.
- In a separate bowl, whisk together 50g (1 ¾ oz) all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon ground cinnamon.
- Gently fold the dry ingredients into the chocolate mixture until just combined. Do not overmix.
- Divide the batter evenly among the prepared ramekins. Cover and refrigerate for at least 25 minutes.
- Preheat oven to 180°C (350°F). Place the ramekins on a baking sheet.
- Bake for 8-9 minutes, or until the edges are set but the center is still slightly soft. Do not overbake!
- Let the cakes cool in the ramekins for a few minutes before carefully inverting them onto individual plates.
- Serve immediately with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
53g
Fat
194g
Carbs
9g
