I’m a massive fan of a chocolate fondant, or molten chocolate pudding. They were very trendy about 10 years ago and were on countless restaurant menus, but I’m happy to singlehandedly keep the trend going as they are completely delicious.

Serves 12

Donna Hay

Ingredients

• 250G UNSALTED BUTTER, CHOPPED
• 300G DARK (70%) CHOCOLATE, CHOPPED
• 2 TABLESPOONS DUTCH COCOA, SIFTED
• ½ CUP (125ML) MILK
• 6 EGGS
• 1 CUP (220G) CASTER (SUPERFINE) SUGAR
• ½ CUP (85G) BROWN SUGAR
• 1 CUP (150G) PLAIN (ALL-PURPOSE) FLOUR
• DUTCH COCOA, FOR DUSTING

Instructions

1. Place the butter and chocolate in a medium saucepan over low heat and stir until melted and smooth. Add the cocoa and milk and stir to combine. Set aside to cool slightly.
2. Place the eggs and both the sugars in the bowl of an electric mixer and whisk on high speed for 12–15 minutes or until pale, thick and creamy.
3. Add the chocolate mixture to the egg mixture and whisk, scraping down the sides of the bowl, until just combined. Reduce the speed to low, add the flour and whisk until just combined.
4. reheat oven to 200°C (400°F). Heat a baking tray in the oven for 5 minutes. Lightly grease 12 x ¾-cup-capacity (180ml) metal pudding moulds or ovenproof ramekins. Pour ½ cup (125ml) of the cake mixture into each mould.
5. Transfer to the hot baking tray and bake for 12 minutes or until just set to the touch. Allow to cool in the moulds for 1 minute before turning out onto serving plates. Dust with cocoa and serve immediately.