Chocolate Rolo fondant

By admin
26 December 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.

1 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.

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

3 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.

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

-- Hope Malau

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