Classic chocolate fondant

Classic chocolate fondant recipe

111 ratings

Nobody can resist a gooey, melt-in-the-middle chocolate fondant for dessert. These impressive puds are a chocoholics dream and they make a gorgeous finish to a dinner party or special occasion. See method

  • Serves 4
  • 40 mins to prepare and 30 mins to cook
  • 567 calories / serving

Ingredients

  • 20g butter, melted
  • 100g dark chocolate, chopped
  • 100g unsalted butter, cubed
  • 2tbsp cocoa powder
  • 2 medium eggs
  • 2 medium egg yolks
  • 100g plain flour
  • Icing sugar for dusting

Each serving contains

  • Energy

    2350kj
    567kcal
    28%
  • Fat

    44g 62%
  • Saturates

    24g 119%
  • Sugars

    11g 12%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 32.5g Protein 11.2g Fibre 5.6g

Method

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Brush 4 x 200ml ovenproof ramekins with some of the melted butter, making sure to use upwards strokes with the pastry brush. Chill the ramekins for 15 mins then brush with another layer of melted butter.
  2. Dust the insides with the cocoa powder, tapping lightly to get rid of any excess. Chill until ready to fill with the batter. Prepare the batter by melting together the chocolate and cubed butter in a heatproof mixing bowl set over a pan of gently simmering water. Once melted, remove from the heat and allow to cool for 10 minutes.
  3. Meanwhile, whisk together the eggs and egg yolks in a separate mixing bowl until light and thick. Sift the plain flour into the eggs and whisk until smooth. Pour the melted chocolate and butter mixture into the egg and flour mixture in thirds, mixing well between each addition. Divide the fondant batter evenly between the chilled moulds and arrange on a baking sheet.
  4. Bake in the oven for 10-12 minutes until the tops are set and the edges are starting to come away from the sides of the ramekins. Remove from the oven and allow to sit for 1 minute before carefully running a knife around the edges to loosen the fondants. Carefully tip into your hands. Arrange on serving plates and dust with icing sugar before serving.

You may also like

Be the first to comment

blog comments powered by Disqus