Chocolate fondants

Chocolate fondants

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 30 mins plus 1 hr chilling

Skill level

Moderately easy

Servings

Makes 5

It doesn't get much more indulgent than these classic melt-in-the-middle chocolate desserts, serve them at your next dinner party

Nutrition and extra info

Nutrition info

Nutrition per fondant

kcalories
606
protein
8g
carbs
45g
fat
44g
saturates
24g
fibre
4g
sugar
37g
salt
0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 120g unsalted butter, diced, plus 20g melted for greasing
  • 2 tbsp cocoa powder
  • 120g dark chocolate, broken into pieces
  • 2 eggs and 2 egg yolks
  • 120g caster sugar
  • 1 tbsp plain flour, sifted
  • clotted cream or vanilla ice cream, to serve (optional)

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 dariole or pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.
  2. Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. allow to cool slightly.
  3. Using electric beaters, whisk together the whole eggs, yolks, sugar and a pinch of salt until pale and moussey (the mixture should almost double in volume), this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr.
  4. Put on a hot baking tray and cook for 12-14 mins until the tops are set and coming away from the sides of the moulds. Stand for 30 secs, then serve in the moulds or turn out onto plates. Great with clotted cream or plain ice cream.

Recipe from Good Food magazine, May 2014

Ads by Google

Comments, questions and tips

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

Comments

Show comments
katyyoungs's picture

Tasted delicious but didn't get the liquid centre, was more like a chocolate soufflé even after 5 mins longer in the oven.

Julia M's picture

Fab pudding though my ramekins were a bit large. Only made 3 puddings!
Great flavour and lovely liquid centre.

redpezzie's picture

I tried this after watching Masterchef- it worked really well and I looked like an accomplished chef! I am going to try with flavoured dark chocolate such as Green and Black's Orange.

Questions

Tips