Chocolate Fondants are notoriously tricky to get right, so I’ve tested this recipe several times to make sure it works and turns out delicious gooey in the middle chocolate delights! The first time I made Chocolate Fondants I was inspired by The Great British Bake Off, and I’ve been enjoying them for years ever since. They are the ultimate dinner party dessert, and they’re quick to bake and prepare. Once you’ve mastered Chocolate Fondants you’ll want to make them again and again!
Firstly I prepared my tins, these are called dariole moulds, but you can also use ramekins. I’ve found the best way to ensure the fondants come out easily is to grease the sides and place a circle of baking paper on the bottom. It takes a bit more time to prepare the tin, but trust me, it’s worth it.
To start I melted the chocolate and butter together in a glass bowl in the microwave.
In a mixing bowl I whisked the eggs and caster sugar together.
Then I combined the two, whisking as I poured the chocolate into the eggs to ensure the eggs didn’t start to cook.
I whisked in the flour, then divided the mixture between the tins.
I baked them for 13 minutes in my oven – which I have found to be the perfect amount of time. They do sink a little in the middle within seconds of coming out of the oven so don’t let this worry you.
I ran a butter knife around the edges, then put a plate upside down on top of the mould, then flipped it the right way round and gently lifted off the mould. After removing the baking paper I always find the Chocolate Fondants don’t have a perfectly flat top, if you really don’t like this you can hide with a dusting of cocoa powder, a few raspberries or a scoop of ice cream.
My favourite way to serve Chocolate Fondants is with a good quality vanilla ice cream, I love how the cold ice cream pairs with the warm gooey middle!
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- 150 g Butter
- 150 g Dark chocolate
- 3 Eggs large
- 75 g Caster sugar
- 25 g Plain flour
- Icing sugar or Cocoa powder for dusting
- Ice cream for serving
Pre-heat your oven to 200C/180C Fan/400F/Gas Mark 6 and grease and line the bottom of four ramekins or dariole moulds
Melt the butter and dark chocolate in a glass bowl above simmering water, then set aside. You can also melt it in the microwave, start with a 30 second blast, stir, then continue with 10 second blasts stirring in between each one
Whisk the eggs and caster sugar together
Pour the chocolate mixture into the egg mixture and whisk as you pour so the eggs don't cook
Sieve the plain flour into the mixture and whisk in
Divide the mixture between the ramekins/moulds, leave about 1/2cm room for them to rise and bake for 12-13 minutes. The baking time does depend on your oven, so if you're making these for a dinner party try and test them a few days before
Let them cool for a couple of minutes, then use a butter knife to loosen around the edges, put a plate or bowl on top of the ramekin and flip the whole thing over and then remove the ramekin and peel the baking paper off the top
Serve immediately with a dusting of icing sugar or cocoa powder, and some good quality vanilla ice cream
Recipe slightly adapted from Step By Step Baking.
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