A healthy(ish!) chocolate fondant cake with gooey center. Quite healthy relatively due to the olive oil spread and unrefined cane sugar. Serve with vanilla ice cream or whipped cream for extra indulgence.
Add the castor sugar and olive oil spread to a large bowl. Beat these together with an electric whisk for at least 5 minutes until a pale creamy white and smooth.
Once the sugar and spread have been blended together, add the eggs, one at a time, beating each in for a minute or so till mixed in.
Sift in the self-raising flour and cocoa powder to the mix. Gently fold these into the mix till evenly distributed and the mix is consistent (try not to over stir the mix or you'll lose some of the air that keeps it light).
Add the mix to a baking tin, or large ramekin, etc, then place in the oven at 180 deg C for fan, 200 deg C for non-fan, for around 12-18 minutes. Check after 10 minutes, wobbling the tin - you want some movement in the middle signifying a molten middle, but solid round the egdes. The thicker your baking tray, the longer it will take (the one in the pic took nearly 20 mins due to the thickness of the edges...).
Serve with ice cream and/or cream, enjoy :-)
To scale up, just double all the ingredient amounts for 4 people (8 spread, 8 sugar, 4 eggs, 8 flour + cocoa powder). The unrefined sugar and olive oil spread make this healthy than the average chocolate fondant, and don't impede the taste too much, so you can enjoy more :-)
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