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
- 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
- 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.
- For chocolate pudding – In a pot over low heat, place chocolate, butter, Grand Marnier and orange rind to melt. Mix to combine.
- 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.
- Sift over the flour and cocoa powder and gently fold to combine. Refrigerate batter for an hour or two to firm up.
- 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).
- 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.
- 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.