Chocolate fondant

Chocolate fondant

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(201 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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  • 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-lit

    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 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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26th Feb, 2013
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!!
25th Feb, 2013
Our new favourite dessert! Amazing.
24th Feb, 2013
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.
14th Feb, 2013
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!
14th Feb, 2013
Just tried this recipe for the first time tonight and it was perfect! Such a simple pudding and yet it looks really impressive. I swapped the butter for sunflower pure spread as I can't have dairy, using the same quantities, and it worked fine. Can't wait to impress friends.
28th Jan, 2013
The fondant centres came out gooey but tasted floury. Is it really 200g plain flour or should i try it with less flour?
27th Jan, 2013
Surprisingly easy to make and really tasty! Even better served with creme fraiche and raspberry coulis to cut through the richness.
26th Jan, 2013
I love you Gordan, this recipe was amazing! What a great dinner party show stopper! Xxxx
26th Jan, 2013
This was bloody good. Totally amazing. Thanks Gordon
23rd Jan, 2013
Made this for my husband's Birthday dinner party. Gordon's recipe for twice cooked souffle is the best and now I have found the best chocolate fondant recipe. I know he is not everyone's cup of tea - but I love him.


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