Chocolate Fondants

Chocolate Fondants

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!

Jump straight to the recipe!

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.

Chocolate Fondants

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!

Chocolate Fondants

Everyone will love these rich chocolate desserts with a melt in the middle centre

Course Dessert
Cuisine British
Keyword Dessert
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 4
Author thebakingexplorer


  • 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


  1. Pre-heat your oven to 200C/180C Fan/400F/Gas Mark 6 and grease and line the bottom of four ramekins or dariole moulds

  2. 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

  3. Whisk the eggs and caster sugar together

  4. Pour the chocolate mixture into the egg mixture and whisk as you pour so the eggs don't cook

  5. Sieve the plain flour into the mixture and whisk in

  6. 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

  7. 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

  8. 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.

You can find more of my Dessert recipes by clicking here!

Chocolate Fondants

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Double Chocolate Cookies

Double Chocolate Cookies

When it comes to cookies, these Double Chocolate Cookies are my absolute favourites! I’ve made them so many times I’ve lost count, as this recipe is so easy and the cookies are SO tasty. They are also a big family favourite in my house, and my friends and colleagues love them too. The cookie dough is made with melted dark chocolate for extra chocolatey richness, and they are sprinkled with white chocolate chips. This is one cookie recipe you are bound to make again and again!

Jump straight to the recipe!

To make the cookie dough I mixed together light brown sugar and butter. Then I added egg and vanilla extract and mixed well.

I added self raising flour and cocoa powder and mixed it in. Then I added melted dark chocolate.

Finally I added white chocolate chips. Then I chilled the mixture for 15 minutes in the fridge.

I rolled the cookie dough out into balls and flattened them down with my hands, then placed them onto a lined baking tray. I baked them for 10 minutes.

Double Chocolate Cookies

The Double Chocolate Cookies are really good warm so dig in! The great thing about this recipe is it’s so flexible. You can add milk or dark chocolate chips instead, or even nuts or dried fruit. You could also try M&Ms or Smarties!

Double Chocolate Cookies

These Double Chocolate Cookies really are a family favourite, I have fond memories of my Nana’s love for these cookies, my stepsister makes them for her son and they are one of my boyfriend’s favourite bakes of mine, and my colleagues love them too. These cookies have to be tried!

Double Chocolate Cookies

Chocolate heaven in a cookie!

Course Dessert
Cuisine American
Keyword Cookies
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 15
Author thebakingexplorer


  • 150 g Dark chocolate melted
  • 175 g Light brown sugar
  • 75 g Butter
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 100 g Self raising flour
  • 25 g Cocoa powder
  • 150 g White chocolate chips


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas 4, and line a couple of baking trays (or however many you own) with baking paper

  2. Melt the dark chocolate in a glass bowl over a pan of shallow water on a very low heat. Make sure the water does not touch the bowl. Or you can melt it in the microwave, start with a 30 second blast then continue with 10 second blasts, stirring in between, until it's fully melted

  3. In a bowl mix together the light brown sugar and butter

  4. Add the egg and vanilla extract and mix well

  5. Add the self raising flour and cocoa powder and mix in

  6. Then pour in the melted dark chocolate and mix well

  7. Add the chocolate chips. then cover the bowl and chill the mixture for 15 minutes in the fridge

  8. Scoop the mixture out with a spoon or your hands and roll each piece into a ball and flatten it down a little with your hands. Place onto the lined baking trays. Leave space in between them as they will expand when baking

  9. Bake for 8-12 minutes. The timing will depend on your oven, so aim for 10 minutes, then adjust as needed. They will come out of the oven very soft and will seem unbaked, but then will harden up as they cool

  10. Leave them on the tray for at least 5 minutes to harden, then move to a cooling rack

  11. Store in an airtight container and eat within 3 days, they can also be frozen

You can find more of my Biscuit recipes by clicking here!

Double Chocolate Cookies

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Raspberry & White Chocolate Blondies

Raspberry & White Chocolate Blondies

If you’ve not tried blondies before then this delicious and simple recipe is a great place to start. They are the sisters of brownies, and are made the same way but with white chocolate instead of milk or dark chocolate. The tangy fresh raspberries in this Raspberry & White Chocolate Blondies recipe are the perfect compliment to the sweet sponge and white chocolate chips scattered throughout this yummy traybake. It’s super easy to make and great for a lazy Sunday afternoon, it would also be fabulous for a bake sale or party!

Jump straight to the recipe!

I started by melting the butter and golden caster sugar together in a pan on a low heat.

Once the butter was melted, I took the pan off the heat and added the white chocolate. I left it for a couple of minutes, then stirred it in.

I added the eggs, whisking as I poured them in to make sure the mixture didn’t cook the eggs. Then I stirred in the vanilla. Then I added the plain flour and mixed well before pouring the mixture into the tin.

I placed the raspberries all over the batter and sprinkled on the white chocolate chips.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 40 minutes, it was risen all over and golden on top.

Raspberry & White Chocolate Blondies

Once the Raspberry & White Chocolate Blondies had cooled I melted some more white chocolate and drizzled it all over them, then I added some red sprinkles and some freeze dried raspberries.

Raspberry & White Chocolate Blondies

The Raspberry & White Chocolate Blondies were delicious and a big hit with my colleagues! The tangyness of the fresh raspberries along with the sweetness of the chocolate and the sponge was a tasty contrast. They were also so simple, quick and easy to make, so perfect for an easy weekend treat!

Raspberry & White Chocolate Blondies
5 from 1 vote

Raspberry & White Chocolate Blondies

Sweet white chocolate blondies filled with fresh raspberries

Course Dessert
Cuisine American
Keyword Blondies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer


For the blondies

  • 200 g Butter
  • 300 g Golden caster sugar
  • 100 g White chocolate Chopped up
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 200 g Plain flour
  • 225 g Fresh raspberries
  • 50 g White chocolate chips

For the decoration

  • 30 g White chocolate melted
  • Red sprinkles optional
  • Freeze dried raspberries optional


  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin

  2. Melt the butter with the golden caster sugar in a pan on a low heat

  3. Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes

  4. Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract

  5. Add the flour and whisk it in, then pour the batter into the lined traybake tin

  6. Place the raspberries all over and sprinkle on the white chocolate chips

  7. Bake for 30-35 minutes or until risen all over and golden on top

  8. Once fully cool, drizzle over the melted white chocolate and add the sprinkles and freeze dried raspberries if desired

  9. Chop into squares to serve, store leftovers in an airtight container in a cool place and eat within 3 days

Recipe inspired by BBC Good Food

You can find more of my Traybake recipes by clicking here!

Raspberry & White Chocolate Blondies

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