Chocolate Fondant with whipped cream

Head Chef Warren O'Connor talks us through his favourite dessert.

As summer is coming to an end, Autumn is just around the corner with the new racing season on the horizon. I’ve been thinking of dishes which are warm & comforting like, Braised rib eye steak in a rich red wine sauce, creamy buttery mash potato, garnish with sauté baby onions, wild mushroom and smoked bacon lardon. (recipe in a few weeks) yum!

Followed by my favourite pudding, chocolate fondant oozing with thick chocolate sauce and whipped double cream, it’s one of the easier puddings to make as it only has four ingredients, however, warning! it’s all in the timing, if its right you will have the most delicious mouth-watering pudding.  

If you take it out of the oven to early it will collapse, if you over cook it, you will have a dry chocolate sponge.

Method

• Butter 6 ramekins and sprinkle the insides with the sugar.
• Preheat the oven to 200C°/Gas mark 6. Add butter and chocolate in a saucepan on a low heat stirring until melted.
•  In another bowl add the eggs and sugar whisk until the mix goes a light cream colour. then add the chocolate mix to egg mix then the flour.
• With a big spoon fold the ingredients together until they are incorporated.
• Divide into the ramekins equally.
• Place in the oven for 8-10 minutes - the centres should still be runny. Leave the chocolate fondants to rest for a minute or so before serving.
• Whilst your fondants are in the oven cooking add your cream to a bowl and whip to your desired thickest.
• Place the fondant on a plate add a nice dollop of cream (if you really want to be posh shake some icing sugar for garnish) then eat the most heavenly pudding. Finished with a nice glass of red wine.