Chocolate fondant

Chocolate fondant

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(194 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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smugly
25th Apr, 2013
5.05
Gorgeous Gordon as usual , my 10 year old son made this with me, turned out perfectly. We bought ramekins specially which have been used for lots of other recipes too. We've made this 4 times now and has been printed off to go in our own recipe folder, baking with my kids has encouraged them to try new savoury dishes, which is always good !!!
smugly
25th Apr, 2013
5.05
Gorgeous Gordon as usual , my 10 year old son made this with me, turned out perfectly. We bought ramekins specially which have been used for lots of other recipes too. We've made this 4 times now and has been printed off to go in our own recipe folder, baking with my kids has encouraged them to try new savoury dishes, which is always good !!!
moboyle86
1st Apr, 2013
5.05
Brilliant :)
denvilda
23rd Mar, 2013
5.05
I followed this recipe for the first time tonight and have made perfect chocolate fondant. Thank you for sharing the recipe. Absolutely delicious and easy.
aliciawalker33
19th Mar, 2013
I agree with everyone that this recipe is spot-on! I used silicone moulds which I think are meant for individual flans (quite tall) and didn't need to do the butter lining part as they're completely non-stick. Also froze one and had it a couple of days later (couldn't resist!) and it was equally good!
stellam66
11th Mar, 2013
My daughter made this for Mother's Day yesterday... it was just wonderful... a simple and impressive treat.
shazzlovesfood
26th Feb, 2013
5.05
Loved it, its easy to make and looks as if it must be a difficult thing to bake!!! Got it right in the first go itself (which is a task for me)!! Amazing!!
s_crossfancy
25th Feb, 2013
5.05
Our new favourite dessert! Amazing.
karenskitchen13
24th Feb, 2013
5.05
I never really make desserts, but wanted to take one round to my friend's who was cooking us Sunday lunch. I made it with my 9 year old son and they turned out gorgeous. Thanks Cathy for the tip of using 6 eggs instead of what's suggested in the recipe, I don't like waste either, and doesn't seem to ruin the results at all. Great to make it with your child as a team effort.
denisehowarth
14th Feb, 2013
4.05
Fantastic recipe... I would've given 5stars but my iPhone doesn't seem to want to co-operate! Gorgeous result. The only thing I would say is that you need to fold in, rather than 'beat it' so that you keep the air in the mix. They're also mega filling so I'll probably make smaller portions and cook for a little less time when I do them again. Excellent!

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