Chocolate Fondant with Berry Coulis and Cream

Best prepared in one of Kleenmaid’s ovens. Click here for more info

What you will need:

For the Self-Saucing Pudding:

• 1/2 cup cocoa powder
• 1 1/2 cups self-raising flour
• 1 teaspoon of bicarbonate of soda (baking soda)
• 1/2 cup caster sugar
• 250 g good quality chocolate, broken into small pieces
• 80 g butter
• 3 free-range or organic eggs
• 200 g condensed milk
• 1 cup plain yoghurt

For the mixed berry coulis:

• 1/2 punnet each of strawberries, blueberries,
• Raspberries (frozen can also be used)
• 3 teaspoons of icing sugar, sifted
• Thickened cream, to serve

How to make it:

Preheat the Kleenmaid Oven to 200°C

Grease 8 soufflé or dariole moulds.

This can also be made as a 26 cm round cake.

Into a large bowl, sift all the dry ingredients. Mix to combine.

Place chocolate and butter in small saucepan and melt on Kleenmaid induction cooktop on no: 4 until soft and glossy, then stir.

Cool slightly. Add eggs, condensed milk and yoghurt to the chocolate mixture.

Stir well to combine.

Make a well in the dry ingredients, gradually pour in the chocolate/egg mixture, stirring continuously. (Let stand for 10mins. Then mix again until shinny and creamy). Pour into the prepared moulds and cook for 15 minutes until the top of the cake is firm to the touch. The inside of the cake should be slightly gooey.

To prepare the mixed berry coulis, place the berries in a food processor or blender. Add the sifted icing sugar, blend until smooth.

Turn out onto serving plates.

Serve with mixed berry coulis and some thickened cream.