Chocolate fondant

Chocolate fondant

  • 1
  • 2
  • 3
  • 4
  • 5
(153 ratings)

By

Magazine subscription – 3 issues for £3

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

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
tinkerbelle1's picture

I have had great difficulty trying to get 150mm foil muffin tins. Searched the net but no luck. I do not want to use ramekins as I think they would be easier to get out of foil. I have promised to do these for Christmas lunch. Can anybody suggest were I can obtain them?
Thank you

my_dunh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

AMAZING recipe!! It's such a simple pudding to make yet is so impressive, I had everyone thnking I'd been slaving away for ages making them. I made mine in mini pudding tins to make them look christmassy..... we're definitely having them on christmas day now that we've tried them!

katyav's picture
  • 1
  • 2
  • 3
  • 4
  • 5

absolutely amazing! i'm the sort of person that manages to turn "foolproof recipes" into a disaster, but this came out perfectly! I'm very impressed, and i'm definitely going to do this again! thank you Gordon!!!

liitle-cook's picture

i mean thank you*

liitle-cook's picture

i am 11 and by everyones comments i might just try it out.. also thanks everyone for giving me tips. And thakyou gordan xx!

lb02252's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Consistency turned out brilliantly. When I next make it, I'm going to use the best quality chocolate & butter I can to make it more chocolatey.

andylangfor's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic !!!! bit fiddly but well worth the hassle. They looked and tasted great. They will be made again ! I would suggest getting the Ice Cream out aprox 5 mins before use. Ours was too solid. Also DON'T stir the sugar mix. on the 3rd attempt my daughter suggested I read the instructions and didn't stir the water and sugar, and it worked. Andy.

jonboy's picture

easy to follow and the best dessert we have tasted ever!!!!

claireguscott's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy recipe to follow and turned out perfectly!

maddelein's picture

Incredibly amaizing! I really liked the way is explained, will try it tomorrow. Thanks!

marymary888's picture

Absolutely gorgeous! Not difficult to make either.

preynolds1's picture

2 die 4 but what else would you expect from the master

patrickyang's picture

it makes me crazy

julieb05's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this so many times and it's always a hit! Brilliant recipe!

phoenix3's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have never made fondants before because I thought that they were difficult to make but used this recipe and they turned out perfectly so thank you Gordon and Good food. They freeze very well uncooked and the timings given for cooking are spot on.

Pages

Questions

Tips