Chocolate Rolo fondant

By Drum Digital
17 September 2014

A perfect pudding that oozes a marbled chocolate and caramel sauce when you crack it open with your spoon.

Serves 4

Preparation: 10 min

Chilling: 30 min

Cooking: 12 min

125 ml (½ c) caster sugar

150 g butter, chopped

150 g dark chocolate, roughly chopped

3 egg yolks

3 eggs

15 ml (1 T) flour

4 Rolo chocolates

Preheat the oven to 180 °C. Grease 4 small pudding moulds.

Put the sugar, butter and chocolate in a heatproof bowl over a pan of simmering water. Heat very gently until the butter and chocolate have melted, then remove from the heat. Whisk until combined.

Add the egg yolks and eggs one by one, beating well after each addition. Fold in the flour.

Fill the moulds halfway then place a Rolo chocolate, top facing down, in each mould. Top with the rest of the batter and chill in the freezer for 30 minutes.

Transfer to a baking tray and bake immediately for 12 minutes. Turn out onto individual serving plates.

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