Chocolate fondant pudding with malted cream

Chocolate fondant pudding with malted cream

My Feast
Chris Chen

One of my favourites from a restaurant in Fiji, you can make the pudding mix ahead of time and keep cool until you’re ready to bake.

Chocolate fondant pudding


Quantity Ingredient
250g unsalted butter, chopped
50g cocoa powder, sifted
250g dark chocolate, chopped
5 whole eggs, at room temperature
5 egg yolks, at room temperature
300g caster sugar
250g plain, sifted

Strawberry syrup

Quantity Ingredient
100g caster sugar
50ml water
250g strawberries, hulled and halved

Malted cream

Quantity Ingredient
75g chocolate malt powder
1 vanilla bean, split lengthways and seeds scraped
100g thick cream
100ml thin cream


  1. To make the chocolate fondant puddings, preheat the oven to 160°C and lightly spray ten 150 ml capacity dariole moulds with cooking oil.
  2. Place the chocolate, butter and cocoa powder in a large heatproof bowl, place over a saucepan of simmering water and melt together until smooth and combined, stirring occasionally. Remove from the heat.
  3. Whisk the whole eggs and egg yolks together in a large bowl. Gradually add the sugar and whisk until pale and creamy.
  4. Add one-third of the chocolate mixture to the eggs and mix to combine, then gently fold in the remaining chocolate mixture.
  5. Using a rubber spatula, carefully fold in the flour. Divide among the moulds and smooth the top with the back of a spoon and place on a baking tray.
  6. Bake for 12–15 minutes or until cooked on the top and gooey in the middle. Do not overcook — the centre should still be runny. Remove from the oven and leave for a few minutes to set.
  7. To make the strawberry syrup, bring the sugar and water to the boil in a saucepan, strirring until the sugar is dissolved. Add the strawberries, reduce the heat to low and cook for about 10 minutes or until most of the sugar syrup has evaporated. Remove from the heat and allow to cool.
  8. To make the malted cream, place the malt powder, vanilla seeds and creams in a large bowl and whisk just until soft peaks form. Refrigerate until ready to serve.
  9. To serve, gently ease each pudding from its mould and place on a plate. Spoon over the strawberry syrup and place a scoop of malted cream alongside. When the puddings are cut, the liquid chocolate should ooze out.
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