Chocolate fondant

Chocolate fondant

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

Difficulty and servings

Moderately easy

Makes 9 fondants

Preparation and cooking times

Cook time

Cook 15 mins

Prep 45 mins plus chilling
Freezable

Can be frozen uncooked

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.
Try

Tins or ramekins?

As we make the fondants in such great volumes in my restaurants we use disposable 150ml aluminium muffin tins, but ramekins work just as well. The cooking times I have given here are for ramekins but if you want to use the muffin tins then 10 mins in the oven will be fine.

9 puddings for 8 guests

If you are making the fondants for a dinner party I would advise you cook one extra as an 'insurance policy' that you can test for doneness. If everything goes according to plan I'm sure there will be no shortage of guests wanting second helpings.

Variations

Once you have mastered the fondants it's very easy to adapt their flavour. For a boozy version add a generous splash of Baileys to the melted chocolate. You can also make a chocolate and orange version by adding the finely grated zest of 1 large orange and an optional splash of orange liqueur.

PER SERVING

581 kcalories, protein 9g, carbohydrate 52g, fat 40 g, saturated fat 21g, fibre 0g, sugar 30g, salt 0.55 g

Recipe from Good Food magazine, November 2008.

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Latest comments and suggestions

Results 181-200

  • Binder photo Rabiya Mustafa

    08 August 2011

    Rabiya Mustafa commented on this recipe

    yummy is the word! simple to make and heavenly to eat!

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  • Binder photo Tapioca

    05 September 2011

    Tapioca commented on this recipe

    Excellent. Just add 1 or 2 more minutes to the cooking time if you want to have more of the cake and less of the fondant!

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  • Binder photo Tapioca

    05 September 2011

    Tapioca rated this recipe

    5 stars

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  • Binder photo PCWU

    13 September 2011

    PCWU rated and commented on this recipe

    5 stars

    Unbelievably simple and delicious! The best part is that you can cook it from frozen. What a time-saving delight!

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  • Binder photo gio

    01 October 2011

    gio rated and commented on this recipe

    5 stars

    1st time making these and they turned out perfectly!! Cant believe how easy they are to make! I thought id died n gone to heaven -served with a good quality ice cream and will be giving these to my guests on my come dine with me night. Great recipe which will be a firm fav in our house from now on. <3 them.

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  • Binder photo Laura

    06 October 2011

    Laura commented on this recipe

    This is a real show stopper, i made mini ones in silicone baking trays and served them with a swish of strawberry sauce and a mini panacotta on the side, just amazing and very easy!

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  • Binder photo Cherelynn

    17 October 2011

    Cherelynn rated and commented on this recipe

    5 stars

    First time I have made fondants and they turned out perfectly! Easy recipe with great results.

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  • Binder photo Nobby

    20 October 2011

    Nobby commented on this recipe

    This recipe is legendary! I've made it several times and it is absolute perfection each and every time. As perfect as it is I have even made variations of it, chilli chocolate, chocolate orange, and chocolate and stem ginger are all delicious combo's.

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  • Binder photo brummen86

    06 November 2011

    brummen86 commented on this recipe

    I have made these puddings myself, but it doesn't taste like chocolate as much as I would love too (as if the chocolate is not that dominant). Did I do something wrong? I hope somebody can help me.

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  • Binder photo recipes at random

    07 November 2011

    recipes at random commented on this recipe

    Nigel Slater's recipe for chocolate fondants is easy, reliable and very very tasty (especially if you use chilli chocolate - I've posted it on my blog http://recipesatrandom.com/2011/11/06/74/

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  • Binder photo Essexcaz

    18 November 2011

    Essexcaz commented on this recipe

    So easy to do and quite impressive to serve to guests. My new dinner party special!!

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  • Binder photo em_smith

    16 December 2011

    em_smith rated and commented on this recipe

    5 stars

    EXCELLENT. This recipe was exactly what I wanted it to be. I quartered the recipe and made two - perfect. I'd go so far as to say foolproof! I've been looking for a dessert like this, and this one takes the cake (haha). :)

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  • Binder photo Dr. Samar

    21 December 2011

    Dr. Samar commented on this recipe

    Ù�the recipe is great . i did twice, very very yummi, but need to know exactly the timing, sometimes its over cooked,

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  • Binder photo tudoravram

    22 December 2011

    tudoravram rated and commented on this recipe

    5 stars

    Amazing desert. Great recipe, always a huge hit at any dinner parties. I am however surprised not to see any swears from the master (joke).

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  • Binder photo Crepe Lady

    22 December 2011

    Crepe Lady commented on this recipe

    I have made these time and time again and they work absolutely perfectly so long as you follow the instructions to the letter. I usually make in ramekins but I have just bought some silicone moulds and was wondering if anyone can tell me if I need to reduce cooking times and if so by how much? I have searched google and recipes say reduce timings for cakes by 5 to 10 mins, but as these are small muffin sized moulds thats obviously not feasible. Thanks in advance!

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  • Binder photo Jammy

    26 December 2011

    Jammy rated and commented on this recipe

    5 stars

    Made this for Christmas dessert. Turned out perfect, baked from frozen.Made with doves farm Gluten Free plain flour. It was very rich so a little heavy for after a big dinner! Would use chocolate with lower cocoa content next time( used 75%)

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  • Binder photo jend

    28 December 2011

    jend rated and commented on this recipe

    5 stars

    absolutely stunning

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  • Binder photo jend

    28 December 2011

    jend commented on this recipe

    absolutely stunning

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  • Binder photo Blondie

    29 December 2011

    Blondie commented on this recipe

    Can't wait to make this...definitely going to tomorrow for our dinner guests:) thanks Gord;)

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  • Binder photo Jayro

    29 December 2011

    Jayro rated and commented on this recipe

    5 stars

    I made this recipe for Christmas day dessert it was a hit and came out perfectly. I have since been asked for the recipe and of course referred them to this website. Thank you for a culinary success!

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Difficulty and servings

Moderately easy

Makes 9 fondants

Preparation and cooking times

Cook time

Cook 15 mins

Prep 45 mins plus chilling
Freezable

Can be frozen uncooked

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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PER SERVING

581 kcalories, protein 9g, carbohydrate 52g, fat 40 g, saturated fat 21g, fibre 0g, sugar 30g, salt 0.55 g

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