Chocolate pecan fondants
If you have approximately 40 minutes to spend in the kitchen, Chocolate pecan fondants might be an outstanding lacto ovo vegetarian recipe to try. One serving contains 778 calories, 11g of protein, and 62g of fat. This recipe serves 2. For $2.76 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is brought to you by BBC Good Food. 69 people have tried and liked this recipe. Head to the store and pick up butter, golden brown sugar, plain flour, and a few other things to make it today. A few people really liked this side dish. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. Similar recipes are Espresso And Chocolate Fondants, Flourless Chocolate Fondants, and Foolproof chocolate & coffee fondants.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
50g butter, plus extra for greasing
150g bar dark chocolate (50% cocoa solids is fine), chopped into chunks
1 egg, beaten
1 tbsp golden caster sugar
2 tbsp pecan nuts, toasted and chopped very finely
2 tbsp plain flour
Equipment:
oven
microwave
bowl
Cooking instruction summary:
Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead. Bake for 15 mins (or 18 mins if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.
Step by step:
1. Heat oven to 220C/fan 200C/gas
2. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar and a pinch of salt, and beat gently until everything is combined, but still runny.Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead.
3. Bake for 15 mins (or 18 mins if chilled). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.
Nutrition Information:
covered percent of daily need
