These little puddings are an absolute delight. Pretty damn easy to make but still ultra impressive. Delve your spoon into the centre and enjoy the gooey chocolate and passionfruit core. Guaranteed to bring a smile to the face and satisfied murmuring around the table
- Put a baking tray into the oven. Preheat oven to 180c. Grease four 150ml ramekins/ fondant moulds.
- Tip chocolate, butter, coffee into a bowl. Sit it over a pan of simmering water. Leave it to melt slowly. Remove, then stir together. Set aside.
- Whisk eggs and sugar together for 4 minutes till pale, mousse-like, doubled in volume. Add chocolate mix and flour. Fold in lightly using a large metal spoon. Pour mix half way up the ramekins, dollop in 1tsp passion fruit curd in each and then cover with the rest of the chocolate mix. Place on the hot tray.
- Bake in ramekins on a tray for 10-12 minutes (don’t open door) till risen and firm outside, saucy inside (test with toothpick). Eat from the dish or place a small plate on top of each fondant and flip over carefully and gently shake to remove. Gently run a knife round the outside if stubborn.