Chocolate Fondant Pudding Recipe

I wondered for a long time how restaurants made these deliciously decadent oozing puddings. How did they get the outside firm and cooked and the inside runny. The answer is in the cooking time. They're really only partially cooked.
They won't taste raw though, the cooking times is enough to cook the eggs and flour but not set all the way through. The result this oozing chocolate centre.
The mixture is predominantly eggs, butter and chocolate with a smidgen of flour, not too dissimilar to my dark chocolate and raisin cake and if they are not eaten as soon as they come out of the oven, the centre will solidify into what looks and tastes like a very dense mud cake. Equally as delicious but not the same effect or presentation.
They are hot to handle so work quickly to get them on the plate and watch your guests oohhh and ahhh over their delectable morsels. Happy cooking!
For the recipe visit - www.blackbookcooking.com/choco...