Chocolate fondant

Chocolate fondant

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(189 ratings)

Cook: 15 mins Prep 45 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
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Ingredients

  • 50g melted butter, for brushing
    Butter

    Butter

    butt-err

    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
  • 200g butter, in small pieces
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    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
    Vanilla

    Vanilla

    van-ill-ah

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

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.

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Comments, questions and tips

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ssanusi
19th Aug, 2015
5.05
Really easy to follow, quick and easy dessert that doesn't distract from your dinner guests and tasted amazing. Very easy to halve the recipe and just make 4 large ones instead.
danik
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?
dympna kenny
12th Apr, 2015
5.05
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
28th Mar, 2015
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
16th Jan, 2015
5.05
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
philyflowerpot
2nd Dec, 2014
5.05
This is incredible. Made for fun (rather than for a dinner party) and have eaten one every day for a week!
jarrestr
30th Nov, 2014
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
11th Nov, 2014
5.05
The product was very tasty and the centre was perfectly gooey.I'd highly recommend making this!
Snigs
3rd Nov, 2014
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
25th Apr, 2015
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

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