Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vegan dark chocolate fondants recipe

1 rating

These gooey dark chocolate fondants are irresistibly good and the perfect Christmas dessert. With an oozing chocolate centre, they are worth the effort for an epic vegan dessert. See method

Serves 4
Takes 1 hr plus resting
686 calories / serving
Vegan
Dairy-free

Ingredients

10g golden flaxseed, finely ground in coffee grinder (2 lightly heaped tsp seeds, 2 tbsp ground)
100g salted vegan butter, plus extra for greasing
15g cocoa powder, plus extra for dusting, sieved
150g vegan dark cooking chocolate, 90g finely chopped
150g caster sugar, sieved
½ tsp vanilla extract
120g plain flour, sieved
non-dairy vegan ice cream or vegan cream alternative, to serve

Each serving contains

Energy
2865kj
686kcal 34%
Fat
36g 51%
Saturates
21g 105%
Sugars
54g 60%
Salt
0.5g 8%

of the reference intake
Carbohydrate 80.7g Protein 7.6g Fibre 5g

Method

Mix the ground flaxseed with 40ml water and set aside for 10 mins, stirring occasionally, to thicken.
Meanwhile, grease 4 x 175ml mini pudding basins. Line the bases of the mini pudding basins with baking paper, then dust the basins well with cocoa powder. Preheat the oven to gas 5, 190°C, fan 170°C.
Melt the vegan butter and 90g finely chopped chocolate in small saucepan over a low heat for 3 mins, stirring frequently, until smooth, glossy and fully combined.
Scrape into a bowl and gently whisk in the cocoa powder, sugar, vanilla extract and flaxseed mix until smooth. Gently mix in the flour until just combined (do not over mix).
Divide half the batter between the pudding basins, then arrange 3 cubes of the remaining chocolate in the middle of the batter in each basin, avoiding the sides. Top with the remaining batter (there will be about 1cm gap left from the rim).
Put the pudding basins on a baking tray and bake on the middle shelf of the oven for 25 mins, until the cakes have risen to the rim and the sides are fully cooked (a toothpick will come out clean). Remove from the oven and rest for 5 mins. Use a knife to carefully loosen each cake from the sides and give each basin a little shake to make sure they have fully loosened. Lay a plate over 1 fondant and flip to turn out. Gently peel off the baking paper, then repeat with the rest.
Serve immediately with vegan ice cream or vegan cream alternative.

Good to know: It’s important to line the tops of the tins with baking paper. The flax makes the batter a bit stickier, so they are hard to turn out without it. The 5 min rest is also important for this.

See more Vegan recipes