Fri, 26 February 2016
Chef Neal Kearns from The Park Restaurant, Castleknock Hotel and Country Club was in the kitchen with this recipe for a delicious recipe.
Chocolate fondant pudding
ingredients:
100g melted butter
150g dark Chocolate
150g Caster sugar
75g plain flour/ rice flour
6 eggs
Method
1. Melt the butter and add the chocolate away from the heat, stir until melted.
2. Whisk in the flour and Sugar. Then whisk in the eggs, one at a time.
3. Scoop into a lined muffin tin, (lined with cocoa powder). Cook at 180oC for about 10 minutes.
4. Serve from the oven with some crème fraiche and stewed berries. Or allow to cool and reheat later.
