Chocolate & Cherry Fondants

If you want to turn out these fondants use ovenproof mini pudding moulds (about 200ml volume). Alternatively, if you don’t want to turn them out, you can make the fondants in similar-sized ovenproof ramekins or souffle dishes. They will still be delicious. If you aren’t turning them out, you only need to butter the ramekins once and no need to dust with cocoa powder.

Butter six mini pudding moulds with melted butter. Put them in the freezer for a couple of minutes and then butter them again. Completely dust the inside of the moulds with sifted cocoa powder.

Melt the butter and chocolate in a heat proof bowl over a bain marie. Stir occasionally to ensure all the chocolate is melted. Once melted and smooth take off the heat and allow to cool a little. You can also do this in a microwave, stopping and stirring frequently to ensure it melts evenly.

In a stand mixer with the whisk attachment (or in a large bowl with an electric whisk) whisk together the eggs, egg yolks and caster sugar until very pale and tripled in volume. Sprinkle over the sifted flour and gently but thoroughly fold into the egg mixture.

Add half the cooled chocolate mixture to the egg mixture and fold together gently. Once combined add the other half of the chocolate and fold again, being careful not to knock out the air in the eggs.

Divide the mixture between the six moulds or ramekins. Use a teaspoon to make deep indent in each pudding and add one teaspoon of Mackays Cherries & Berries Preserve to the middle of each fondant, use your spoon to cover over the jam with the chocolate fondant so you can’t see it. Chill the fondants in the fridge for at least two hours.

Preheat the oven to 200°C. Put the fondants into the oven and bake for 10 minutes. They should be nicely risen but still a bit wobbly on top.

Allow to cool for one minute and then turn out onto plates, dust with cocoa powder and serve with cream or crème fraiche and a few fresh cherries if they are in season.