Melting Peppermint Puddings with After Eight
A quick and easy dessert suitable for intimate dinners for two or dinner parties alike. They're best served warm and still melting but you can have the batter sat ready to bake in the ramekins in advance. <em>Adapted from "the essential dark chocolate fondant" in Fabulous Fondant Desserts by Paul Simon (Simon & Schuster)</em>
Servings: 4 -6 depending on ramekin size
Ingredients
- 100 g dark cooking chocolate broken into squares
- 110 g butter
- 2 tbsp low fat creme fraiche
- 2 large eggs
- 50 g soft light brown sugar
- 25 g plain flour
- 8 After Eight mint wafers broken into quarters
Instructions
- Preheat the oven to 200c or gas mark 6.
- Grease the ramekins - I used a cake spray - and place on a baking sheet lined with baking parchment paper.
- Melt the chocolate and butter together in a double boiler or a bowl over simmering water. Once just melted, turn off the heat and fold in the creme fraiche with a metal spoon.
- Meanwhile, in a medium size mixing bowl, beat the eggs and sugar together until smooth. Sieve over the flour and fold in until smooth too.
- Pour the chocolate mixture into the mixing bowl and fold until smooth.
- Decant the chocolate batter into ramekins to cover the bottoms, place pieces of After Eight on top then cover with the rest of the chocolate batter.
- Bake for around 8 minutes, the surface should be cooked but the cakes still wobbly. Serve whilst still warm for best molten effect.
Notes
Makes 4-6 depending on ramekin size