This is not just any chocolate cake...

One always wonders whether it is the husky female voice on the Marks & Spencer advert that makes us want to reach out and demolish the gooey, steaming fondant on the television screen, or whether it is the longing for chocolate that is so irresistible, making us flash back to the last time we indulged in such a dreamy dessert...

It seems that everyone likes chocolate - some once in a while, some very often and many of us, A LOT. That is why I have chosen a pudding of the chocolate variety to round off my Last Supper, that hopefully will suit all creatures: great and small.

Oui. C'est un fondant au chocolat. Or chocolate fondant. Or hot chocolate sponge pudding with unbearably mouth-watering molten centre.

I had never made one of these before this blog - having heard how wrong they can go nerved me a little - but, as practice makes perfect, I thought it was time to dip my toe into the frozen lake.

Like all the most reputable chefs say, make a spare one - and good thing I did:


This recipe is adapted from Waitrose Chocolate Fondant Pudding Recipe.

INGREDIENTS:
SERVES 4.
125g butter, plus extra for greasing
25g plain flour , plus extra for dusting (or use cocoa powder)
200g good-quality dark chocolate, chopped
2 eggs, plus 2 yolks
100g caster sugar

Preheat the oven to 180°C, gas mark 4. Evenly brush individual metal pudding moulds (175ml) (I actually use the silicon non-stick ones which worked well) with butter. Evenly coat the buttered moulds with flour or cocoa powder, tapping off any excess. Transfer the prepared moulds to a baking sheet.

Place the chocolate and butter in a heatproof bowl set over a pan of lightly simmering water - do not let the bowl touch the surface of the water. Once melted, stir until smooth. Then, take the bowl off the pan and allow the chocolate to cool slightly.

Crack the eggs with the sugar into a large mixing bowl. Using an electric whisk, beat on high for a few minutes or until very thick, pale and fluffy. Fold the cooled chocolate mixture into the eggs and sugar. Sift in the flour and gently fold it in.

Divide the mixture equally between the prepared pudding moulds. Place in the oven for 14-16 minutes. Remove from the oven and set aside for 2 minutes. Using a tea towel, invert onto plates and carefully remove the moulds.

Serve immediately with yogurt or a scoop of vanilla ice cream. Head straight for the centre and take in the ooze - try not to faint.

As it is coming up to Valentine's day, why not split the recipe for two people - or perhaps just one to share? Although I don't know why you would...