Tea Infused Chocolate Fondant Pudding with Dilmah Chocolate, Turmeric, Ginger & Almond

Methods and Directions

• To make the chocolate fondant pudding, preheat the oven to 160°C and lightly spray 4 ovenproof molds the mold should hold 240ml of mix with spray oil.
• Place the chocolate, butter, cocoa powder and tea in a large heatproof bowl, place over a saucepan of simmering water and melt together until smooth and combined, stirring occasionally. Remove from the heat.
• Whisk the whole eggs and egg yolks together in an electric mixer. Gradually add the sugar and whisk until pale and creamy.
• Add the chocolate mixture to the eggs and mix to combine slowly.
• Using a rubber spatula, carefully fold in the flour. Divide among the moulds and smooth the top with the back of a spoon and place on a baking tray.
• Bake for 12–15 minutes or until cooked on the top and gooey in the middle. Do not overcook — the center should still be runny. Allow to cool before turning out