Chocolate fondant muffins

Chocolate fondant muffins

By
From
Alimentari
Makes
12
Photographer
Lauren Bamford

Basically a chocolate self-saucing pudding turned into a muffin, this treat is the gift that keeps on giving. They’re best served straight out of the oven. Just add ice cream for a decadent dessert.

Ingredients

Quantity Ingredient
300g dark cooking chocolate
300g butter
300g caster sugar
8 eggs
90g plain flour
90g cocoa powder
chocolate curls, to decorate (optional)
icing sugar, to decorate (optional)

Method

  1. Preheat the oven to 150°C. Line one 12-hole or two 6-hole cupcake tins with paper cases.
  2. Melt the chocolate and butter together in a large heatproof bowl set over a saucepan of simmering water. Stir until smooth and combined. Remove from the heat.
  3. In a separate bowl, whisk the sugar and eggs together. Add to the chocolate mixture and stir until combined. Sift the flour and cocoa powder into the chocolate mixture, stirring well until you have a lovely gooey batter with no lumps.
  4. Half-fill the paper cases with the batter. Bake for 20 minutes or until firm to the touch but still sticky in the centre.
  5. If desired, dust with icing sugar and top with chocolate curls.
Tags:
alimentari
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