The indulgent soft centre and the wickedly rich taste of chocolate makes this chocolate fondant pudding a show stopping dessert.
TAFE NSW Tourism and Hospitality Teacher, Robyn Ward, said this recipe is a perfect end to a romantic dinner or special occasion.
“The recipe caters for two people, but you can cater for more people by doubling the mixture,” she said.
“The trick to chocolate fondant puddings is not to over-bake them or let them sit around for too long after they have been taken out of the oven, as the gooey center will disappear. Practice makes perfect and you’ll learn the skills to be able to create and serve a range of winning meals by studying a hospitality course at TAFE NSW.”
Chocolate fondant pudding
200 grams dark chocolate, melted
60 grams butter, chopped
2 tablespoons plain flour
1/3 cup brown sugar
1. Preheat oven to 180 degrees and combine chocolate, butter, eggs, flour and sugar in a food processor.
2. Process until smooth.
3. Spoon into two, one cup capacity greased ramekins.
4. Place ramekins into the fridge for one hour (or longer, don’t skip this step).
5. Bake for 18-20 minutes or until puddings are cooked on the outside and just set in the middle.
6. Stand for 10 minutes before turning out onto plates.
7. Serve with ice cream or cream.
According to RDA Central West’s workforce development study, qualified hospitality staff are in demand. For more information about the range of hospitality and commercial cookery courses now open for enrolments for semester one at TAFE NSW, visit tafensw.edu.au or phone 131 601.