Chocolate fondant with blob of ice cream and molten centre

Chocolate fondant

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

Prep: 45 mins Cook: 15 mins plus chilling

More effort

Makes 9 fondants

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

Nutrition and extra info

  • Can be frozen uncooked

Nutrition: per serving

  • kcal581
  • fat40g
  • saturates21g
  • carbs52g
  • sugars30g
  • fibre0g
  • protein9g
  • salt0.55g
Save to My Good Food
Please sign in or register to save recipes.


  • 50g melted butter, for brushing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • cocoa powder, for dusting
  • 200g good-quality dark chocolate, chopped into small pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g butter, in small pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 4 eggs and 4 yolks



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g plain flour
  • Caramel sauce (see 'Goes well with') and vanilla ice cream or orange sorbet, to serve



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…


  1. First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) 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 the next mould.

  2. Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.

  3. In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Julesrafael's picture
11th Nov, 2018
Foolproof, works every time!
11th Mar, 2018
I've made this three times now. They are utterly sublime. I substituted half good quality milk chocolate so 100g milk and 100g dark, I also made them in muffin cases because the chocolate powder, even though it was top quality added a too bitter note and also it was a right faff preparing the ramekins. They came out perfectly in the muffin cases. Someone on here commented that the nigella chocolate baby cakes are a better recipe so I made them, thinking that they must be sublime if they're an improvement on these but I found them disgusting ( bitter candle wax) . These freeze well too.
Kay Bennett's picture
Kay Bennett
3rd Feb, 2018
Cooked chocolate fondant the first time for some friends and I - perfectly formed and gooey.. my first thought however was that I could taste the flour. You get used to it after the first mouthful, although I'll try a recipe next time with less flour to get a comparison. It's a shame as the recipe is easy to follow and timings perfect. Cooked them for exactly 11 mins in 150ml Dariole moulds.. I recommend giving them a go!
5th Nov, 2017
I have done this twice now. First time I think my flour had gone off so I re-did it again and it was just yum yum yum. Inside was very gooey & completely delicious.
Baker-Elfriede's picture
1st Sep, 2017
Great recipe, I've tried out many chocolate fondant recipes and found this one to be the best. Really rich so I'd advise halving the mixture unless you've either got guests round or want to go into a chocolate coma ( in a good way though! ). Vanilla ice cream is brilliant with this pudding as it cuts through the richness nicely. This is by far a chocoholic's idea of paradise, delicious!
10th Aug, 2017
Great foolproof recipe, turned out exactly as expected . I added a dark chocolate truffle ( any dark chocolate would do) in the middle of the batter after pouring it into the mold, and that gave it just that extra chocolaty gooey flavor!
naomibrook01's picture
9th Aug, 2017
Halved, but otherwise followed to the letter. was perfect! Will try with orange flavours added next time...
10th May, 2017
I made these and it is a good recipe, which turned out well. However, they did not really 'wow' me as I did not find them intensely chocolately enough - more cakey. In the quest for the perfect chocolate fondant I tried Nigella's molten babycakes recipe, which had a lot more chocolate, less flour and fewer eggs and I found these to be vastly superior. So if you're after more of a chocolate hit, try Nigella.
15th Apr, 2017
This was my first go at making chocolate fondants and it couldn't really have been easier! I do not have any proper pudding moulds so I used ramekins and was worried they would not turn out and the final result would be ruined but luckily with a good amount of cocoa powder to line the ramekins, they turned out perfectly. Will make again. Also great idea to keep them in the freezer for when I'm craving chocolate or as a last minute dessert!
8th Apr, 2017
First attempt at making chocolate fondant. I was pleased with the result and the instructions were clear to follow. If I was to make this again, I would make sure I had very strong dark chocolate (85%+ cocoa) to give it more flavour. Other than that I'm very pleased, it was scrummy!


19th Dec, 2016
Do you think this could be cooked as one big fondant as opposed to separate ramekins? Thanks
goodfoodteam's picture
20th Dec, 2016
Thank you for your question. We have not tested it as one big fondant and as cooking times need to be precise to get the molten centre, we'd suggest making this in individual portions.
11th Dec, 2016
To anyone. Can someone tell me how I can make the chocolate fondants but adding in an orange syrup so it flows out like lave? Cheers.
15th Apr, 2017
You'd need to make something like an orange flavoured disc, freeze it and then place in the middle of the fondant, then pour some more of the mixture over the top to cover it. then it should stay in the correct position and melt out when you cut into it.
27th Sep, 2016
The recipe mentions 200 gm of flour...isn't it too much. Sorry I'm a novice...I referred similar recipes and they mostly mentioned just 1 tbsp of flour. Just wanted to confirm with you if 200 g mentioned was accurate.
8th Jun, 2016
Can the fondants be baked straight from the fridge or should they be at room temp?
17th Jul, 2015
When it says 4 eggs and 4 yolks does that mean 8 in total, 4 normal eggs and 4 with no whites?
1st Jun, 2014
Has anyone adapted this recipe and used white chocolate?? I've made a similar chocolate fondant in a ramekin but then the recipe was deleted from binder as the licence expired and I never wrote it down, now I have friends request my chocolate pots but with white chocolate for my next dinner party.
27th Nov, 2013
How many people does this recipe serve?
11th Mar, 2018
Use muffin cases instead of ramekins and substitute half of the dark chocolate for milk.
8th Aug, 2014
Grated some orange peel in the mixture to make chocolate orange fondants. Delicious!