Chocolate fondant with blob of ice cream and molten centre

Chocolate fondant

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(230 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
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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-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.

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Comments, questions and tips

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1st Jan, 2020
Divine! Not particularly difficult but does take some time to prepare. Halved the recipe and made 5 perfect puds for a dinner party.
30th Aug, 2019
Absolutely ace recipe - so easy and tasted divine! Literally looked proffesional and was v v impressive. 12 mins was absolutely perfect timing. served with raspberry compote and was an absolute treat! Although 1 is definitely rich enough....
29th Mar, 2019
This is a lovely recipe if you get the oven timings right. We experimented with 3 portions. Cooked one for 10 minutes, wasn't to bad. Froze one and cooked for 15, again wasn't to bad. Cooked the last one for 12 minutes and it was perfect. If you're planning on making this for a special occasion then do try it out beforehand. When you get it right it is definitely worth it!!
16th Feb, 2019
Made these & cooked then for about 16mins as first one was a puddle. I agree about them tasting really floury, I’ll find a different recipe next time I make them.
14th Feb, 2019
Tried these for valentines meal, I halved the recipe and made 4. They were absolutely amazing. Will definitely make them again.
Julia Rosemary
4th Dec, 2018
Delicious! I used muffin cases and it worked fine, also made 13 instead of 9! Cooking time of about 10 minutes worked. The video has the steps in a different order from the recipe (chocolate goes in before flour in the video), but I stuck to the recipe text.
25th Nov, 2018
Absolutely perfect. So a few people commented on it tasting 'floury'. I made these in advance ahead of a dinner party. The first night we chilled one for 30 mins and baked it to try. This one did taste floury and I was a little disappointed. We froze the rest and baked from frozen. They tasted just perfect especially with ice cream and salted caramel sauce. I baked them for 16 minutes and left them to rest for 1 minute like it says. The first 2 were basically tasty 'goo'. I left the others for about 3 mins to set in my ceramic ramekins and they turned out perfect. We had one left over and today we baked for 17 mins and stood for 3 mins and that was the best of all.
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!


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!
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