Molten Chocolate Orange Puddings



Makes 4 large ramekins or 8 small pudding moulds

Grand Marnier Ganache Filling:

  • 40ml pouring cream
  • 10ml Grand Marnier
  • 75g dark chocolate (at least 60% cocoa solids), finely chopped

Chocolate Pudding:

  • 150g dark chocolate (at least 60% cocoa solids)
  • 90g butter
  • 30ml Grand Marnier
  • Rind of 1 orange
  • 150g caster sugar
  • 3 eggs
  • 45g plain flour
  • 30g Dutch processed cocoa powder


  1. For ganache filling – In a pot over low heat, melt the chocolate with cream and Grand Marnier and mix to incorporate. Refrigerate until ganache is firm then divide and roll into 4 balls for the large ramekins (or 8 small balls). Refrigerate ganache balls until needed.
  2. For chocolate pudding – In a pot over low heat, place chocolate, butter, Grand Marnier and orange rind to melt. Mix to combine.
  3. In a large mixing bowl, whisk eggs and sugar with an electric mixer until pale and thickened (about 5 minutes of beating). Add the chocolate mixture and fold to combine.
  4. Sift over the flour and cocoa powder and gently fold to combine. Refrigerate batter for an hour or two to firm up.
  5. Preheat oven to 180°C and grease and flour four ramekins (or 8 small pudding moulds). Half fill the moulds with pudding batter, making sure to press firmly into the moulds. Place a ganache ball in the centre and gently press down into the pudding (don’t push it too far down).
  6. Top with more pudding mixture, up to 1cm below the rim and level top. Bake for 12-15 minutes until slightly risen and just firm to the touch.
  7. Rest for 5-10 minutes, then turn out onto your serving plates.

Note – great thing about this type of fondant is that you can flavour the ganache filling and cake differently.


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