Miso chocolate fondant

Nutrition Facts

Amount Per Serving

Calories 366 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 120mg40%

Sodium 263mg11%

Potassium 226mg6%

Carbohydrates 38g13%

Fiber 5g21%

Sugar 20g22%

Protein 7g14%

Vitamin A 464IU9%

Vitamin C 10mg12%

Calcium 98mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Everything you want from a pudding

Prep Time30

Cook Time12

Total Time42

Course: Dessert

Cuisine: Japanese

Servings: people

Calories: 366kcal

Author: Pippa Middlehurst

Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
Add the sesame seeds to a mini food processor, or using a pestle and mortar, crush to form a coarse powder. Butter four seven centimetre ramekins or pudding moulds and sprinkle the crushed sesame seeds inside, coating the bottom and edges of the ramekin completely.
Add the butter, miso and chocolate to a heatproof bowl set over a pan of just-simmering water, ensuring the base of the bowl doesn’t touch the water. Melt and combine the mix until smooth, then set aside to cool.
Beat the egg, yolk and sugar in a separate bowl until the mixture is thick, pale and airy. Fold in the chocolate miso mixture with a large metal spoon. Sieve in the flour and fold this through.
Divide the mixture between the four ramekins and place on the middle shelf of the oven to cook for 12 minutes. Remove and leave to cool for two minutes. As they cool they should shrink away from the edges of the ramekins slightly.
Carefully invert the fondants onto a serving plate and serve with your favourite ice cream or pouring cream and a small handful of raspberries.