These are one of the most indulgent treats out there! Add a creme egg not only to get in the Easter spirit, but these would really elevate this dessert. Creme Eggs are a thick layer of chocolate in a shell shape, with the centre consisting of a sweet white and yellow fondant filling.
The basic chocolate fondants have only a handful of ingredients like butter, sugar, flour and chocolate with a frozen creme egg placed in the centre, so as the fondant bakes and rises it will melt in the middle creating that PUDDLE effect from the creme egg!
I just used regular small pudding moulds to make this dessert. For easier releasing, I’d recommend greasing your tins with butter and then dust with cocoa powder, tapping out the excess. This will ensure a clean release and you will have perfect bakes EVERYTIME!
Making these couldn’t be any easier. Melt butter and the chocolate together, setting it aside to cool down. Make sure your eggs are room temperature as this will ensure a lighter and fluffier baked good. With a good old fashioned hand whisk, whisk the sugar, eggs and egg yolks together until a pale light thick yellow colour. Stir through the cooled melted chocolate and then fold through the flour. Place your creme egg in on it’s side – then cover with more chocolate fondant mixture just enough to cover the creme egg. Bake only for a short time otherwise you won’t get that puddle of gooey chocolate mixture that everyone would want! The outside should be perfectly baked with a liquid centre on the inside!
Ingredients
4 pudding moulds
Cocoa Powder to dust
100g butter softened – extra to line the tins
125g roughly chopped dark chocolate (70%)
2 medium eggs + 2 egg yolks
40g caster sugar
40g plain flour
4 large creme eggs frozen overnight preferably
Method
- Preheat oven to 160 fan and grease your pudding moulds with butter and dust with cocoa powder, tapping out the excess.
- Melt the dark chocolate and butter in a bowl over a pot of simmering water, until melted. Set aside to cool down slightly, 7 – 10 mins.
- Place the eggs, egg yolks and sugar in another bowl and whisk until pale, fluffy and thick in texture. Gently sieve in the flour, taking care not to knock out the air we just created and fold until no lumps of flour are left.
- Evenly distribute the mixture between the 4 moulds until 1/3 full. Place the frozen creme egg in on it’s side, topping with the remaining mixture.
- Bake for 11 – 13 minutes or until firm to the touch. Remove from the oven and leave to cool for 10 minutes before serving.
You can dust with cocoa powder and serve with vanilla ice-cream!
Baked 4 U 