Chocolate fondant

Chocolate fondant

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(169 ratings)

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Cooking time

Cook: 15 mins Prep 45 mins plus chilling

Skill level

Moderately easy

Servings

Makes 9 fondants

A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...

Nutrition and extra info

Additional info

  • Can be frozen uncooked
Nutrition info

Nutrition per serving

kcalories
581
protein
9g
carbs
52g
fat
40g
saturates
21g
fibre
0g
sugar
30g
salt
0.55g
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Ingredients

  • 50g melted butter, for brushing
  • cocoa powder, for dusting
  • 200g good-quality dark chocolate, chopped into small pieces
  • 200g butter, in small pieces
  • 200g golden caster sugar
  • 4 eggs and 4 yolks
  • 200g plain flour
  • Caramel sauce (see 'Goes well with') and vanilla ice cream or orange sorbet, to serve

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Method

  1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.
  2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
  3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
  4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
  5. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
  6. Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
  7. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
  8. Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.
  9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.
  10. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Recipe from Good Food magazine, November 2008

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Comments

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dympna kenny's picture
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absolutely perfect and so easy to make - just need to watch you don;t leave them too long in oven to get nice gooey centre - check every 2 minutes after 10 minutes till the tops are set. Delicious served with vanilla ice-cream, fresh cream AND raspberries for an amazing desert.

KMSch's picture

I made these last night as a last minute pudding … they were SO easy and quick to make and the end result was heaven on a plate. There were only four of us so I halved the recipe which made 5. I cooked them in metal dariole moulds at 200C/fan for just under 12 minutes and they were perfect. Never have I successfully made these puddings before - so this recipe really works. Very impressed with the double butter/cocoa dusting idea - which made them literally fall out of the moulds. Last time I attempted Chocolate Fondants the first few came out and collapsed and the last ones were rock solid! I will definitely make these again, and probably keep a batch in the freezer for emergencies!

ibrahim2006's picture
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Absolutely gorgeous ! Served with vanilla icecream , bananas , roasted pecan nuts and drizzled with salted caramel sauce . I had to bake them for 2 mins extra and also added 2 tablespoon of cocoa to the flour

PhilyFlowerPot's picture
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This is incredible. Made for fun (rather than for a dinner party) and have eaten one every day for a week!

jarrestr's picture

Have made this more than once. Used ceramic moulds or ramikens. Freezes really well and is delicious. Will be making and freezing today.

Edward Burns's picture
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The product was very tasty and the centre was perfectly gooey.I'd highly recommend making this!

Snigs's picture

Hi Kathryn, please could you advice which type of mould did you use? Ceramic or Metallic ones? And for how long did you pop it in the oven precisely?

mcredd's picture

I have made these multiple times, cooked from both chilled & frozen & I personally find that a ceramic ramekin type mould will take a little longer to cook than a metal one. Metal conducts more heat. Hope this is helpful

kathryndonna's picture
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Such an easy recipe and worked perfectly. I halved the amount and made 5 good sized individual puddings that released from the moulds as soon as they were tipped up, the sponge was beautifully light and the saucy centre just perfect. They looked very impressive too. Definitely a keeper.

davidl1983's picture
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This fondant is too sweet and uses too much flour. I would at least half the amount of sugar and flour when making it.

MummyAbey's picture
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Made these several times now and they're so delicious and everyone loves them. I give them a few minutes extra in the oven than stated.

Tilia's picture
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I 've been making this recipe for years now. The secret is in the baking: you really need to keep an eye on them, literally. As soon as they are no longer runny on top, they need to come out. I made them once and in the mix I added chocolate liquor and another time I added coffee liquor. Delicious! I guess you can add orange or mint liquor if you want them with a twist!

nmise's picture
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One of the best desserts ever. Only thing is that in my oven they were perfect after 9,5 minutes. But, it takes practice to perfection.

Zootfruit's picture

Well after making these I'm applying for master shout next year!! They came out absolutely perfect. Brilliant recipe.

nicklangman's picture

Way too much flour in this recipe. I would suggest reducing it to 50-70g. When you eat this you can taste the flour. Not nice.

kayleigh94's picture

These are sooo good and really easy to make! Great recipe!!!

carol-sanders's picture

Did this for the first time today. Absolutely spectacular dessert and sooooo easy. Our guests said it was the best chocolate pudding they had ever tried. I will definitely do this again. Followed the recipe and halved the amount which made 5 puddings, just in case, but i need not have worried. Took them out at exactly 12 minutes and they were lovely and gooey inside.

cricketflower's picture

5 stars!!! I tried to give 5 but it only registered 2

cricketflower's picture

Simply heaven.... Gooey chocolate... Perfect! I could have eaten 8 of them, good job I halved the recipe.

Claireheaslip's picture

I made this last night - fantastic. Apart from one slight hitch, making them too big (is that possible!??!) and all the gorgeous chocolate gooey-ness came pouring out moments after I put them on the plate - they were simply devine! So easy to make, and very impressive! Definitely one to be repeated!

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