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20g cocoa powder, plus extra for dusting the moulds
1 tsp baking powder
Method (click to mark as completed)
Makes approx. 6-8 fondants You’ll need 6-8 pudding moulds
Pre heat the oven to 180C. Take 6 – 8 ramekins, depending on size and brush with butter, refrigerate until set and brush again. Dust with cocoa powder and set aside in the fridge to chill.
Melt the chocolate and butter together in a bowl, once melted stir in the orange zest. In a separate bowl combine the eggs and sugar together and whisk until light in colour and fluffy in texture, this should take approximately 8 – 10 minutes.
Whilst continuously whisking add the chocolate mixture to the egg and combine well. Sieve the flour, baking powder and cocoa and fold gently into the chocolate mixture.
Divide the mixture between the buttered moulds making sure to only fill ¾ full. Cook for 12 – 14 minutes. Serve with ice cream or double cream.
Completed steps (click to remove last step)
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