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 egg 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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davidl1983
9th Aug, 2014
2.55
This fondant is too sweet and uses too much flour. I would at least half the amount of sugar and flour when making it.
MummyAbey
8th Aug, 2014
5.05
Made these several times now and they're so delicious and everyone loves them. I give them a few minutes extra in the oven than stated.
Tilia
14th Jul, 2014
5.05
I 've been making this recipe for years now. The secret is in the baking: you really need to keep an eye on them, literally. As soon as they are no longer runny on top, they need to come out. I made them once and in the mix I added chocolate liquor and another time I added coffee liquor. Delicious! I guess you can add orange or mint liquor if you want them with a twist!
nmise
30th Jun, 2014
5.05
One of the best desserts ever. Only thing is that in my oven they were perfect after 9,5 minutes. But, it takes practice to perfection.
Zootfruit
11th May, 2014
Well after making these I'm applying for master shout next year!! They came out absolutely perfect. Brilliant recipe.
nicklangman
24th Mar, 2014
Way too much flour in this recipe. I would suggest reducing it to 50-70g. When you eat this you can taste the flour. Not nice.
kayleigh94
14th Mar, 2014
These are sooo good and really easy to make! Great recipe!!!
carol-sanders
6th Mar, 2014
Did this for the first time today. Absolutely spectacular dessert and sooooo easy. Our guests said it was the best chocolate pudding they had ever tried. I will definitely do this again. Followed the recipe and halved the amount which made 5 puddings, just in case, but i need not have worried. Took them out at exactly 12 minutes and they were lovely and gooey inside.
cricketflower
14th Feb, 2014
5 stars!!! I tried to give 5 but it only registered 2
cricketflower
14th Feb, 2014
Simply heaven.... Gooey chocolate... Perfect! I could have eaten 8 of them, good job I halved the recipe.

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