Chocolate DREAMS

When it’s cold outside, why not make something sweet and delicious to cheer up a gloomy weekend?

- ROSIE BENSBERG

MELT-IN-THE-MOUTH CHOCOLATE FONDANTS

Easy to make and foolproof for an indulgent pud with a gooey middle.

PER SERVING 520 cals, 40g fat, 20g sat fat, 45g carbs

SERVES 8

Melted butter, for greasing

Cocoa powder, for dusting

275g (9½oz) dark chocolate

275g (9½oz) unsalted butter

Pinch sea salt

400g (14oz) caster sugar

½tsp vanilla extract

5 eggs, beaten

200g (7oz) plain flour You will need:

8 mini pudding moulds

1 Heat the oven to 180C/ Gas 4. Brush the pudding moulds sparingly with the melted butter, then dust the cocoa powder into the moulds and pat off any excess. Melt the chocolate and butter together in a pan. Remove from the heat and stir in the salt, sugar and vanilla extract. Leave to cool slightly.

2 Whisk the eggs into the mixture a little at a time, then fold in the flour until you have a smooth mixture.

3 Divide between the moulds, each one two-thirds full. Put in the oven and cook for 12 mins exactly.