Foolproof Chocolate Fondant

This was the first time I made chocolate fondants from scratch and I can see myself making this recipe over and over again. It will certainly impress your guests and you can enjoy their faces as they cut into the small cake and see the melting chocolate sauce running on the plate… yummy! The combination of hot chocolate cake and sauce with ice cold vanilla ice cream is fantastic.

You can prepare the fondants ahead of time and keep them in the fridge or freezer, but you can only bake it right before you serve. The only secret here is timing. If you leave too long in the oven, it will cook through and you will end up with a solid chocolate cake. If you bake for just a little, the cake won’t hold its shape and it will collapse when you try to unmold it. The recipe suggests exactly 12 minutes, but due to the variation in the ovens it could be a little more or less. Basically you will see the cake cooked on the outside but still with a wobble to it.

Foolproof Chocolate Fondants

From Good Food Magazine November 2011


  • 175g butter, plus extra melted for greasing
  • cocoa powder for dusting
  • 175g good quality dark chocolate (70%)
  • 200g golden caster sugar
  • 4 eggs
  • 85g plain flour
  • vanilla ice cream and fresh raspberries, to serve


  1. Heat oven to 200C/180C fan. Use a pastry brush to great 6 pudding moulds really well and place in the fridge for the butter to set. Then grease again, dust with cocoa powder and set aside.
  2. Melt the butter and chocolate together over a pan of barely simmering water, then remove. In a separate bowl, beat the sugar and eggs together until light and fluffy. Fold the chocolate and beaten egg together, then fold through the flour.
  3. Divide the mixture between the moulds. The pudding can now be frozen or chilled.
  4. Place on a baking tray and bake for exactly 12 minutes until the mixture has puffed up and formed a crust but still has a slight wobble to it. Turn the puddings out onto serving plates and serve with a big scoop of vanilla ice cream for a great contrast of hot and cold.

Yield: 6 fondants

Optional: Add different flavours to you chocolate fondant, like finally chopped chillies or coffee (add 50ml good quality expresso coffee right before folding the flour).


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