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!
How to make Chocolate Fondants
Firstly prepare you tins, they 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. Next, melt the chocolate and butter together in a glass bowl in the microwave.
In a mixing bowl, whisk the eggs and caster sugar together. Then combine the two, whisking as you pour the chocolate into the eggs to ensure the eggs don't start to cook.
Then whisk in the flour, and divided the mixture between the tins. Bake them for 13 minutes, this is the perfect time in my oven, but all ovens are different so I do recommend making this a few times as it may need a minute or two less or more either side. They do sink a little in the middle within seconds of coming out of the oven so don't let this worry you.
Run a butter knife around the edges, then put a plate upside down on top of the mould, then flip it the right way round and gently lift 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!
Tips for the perfect Chocolate Fondants!
- To make sure the fondants come out of the mould I line the bottom with a circle of greaseproof or baking paper. I place the mould on the paper and draw a circle around it, then cut it out. I grease the mould with butter all over and then stick the paper on the bottom. I've found this to be the best way to ensure they come out of the mould in one piece.
- Don't make these for the first time on the night of your event or dinner party, test them out a few days before. I advise 12-13 minutes but as all ovens are different and you may need to bake them for more or less time to get that perfect gooey centre.
- Use good quality chocolate for extra indulgence and flavour.
Recommended Equipment and Ingredients*
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More Chocolate recipes...
- 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 ½cm 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
If you like this, check out more of my Dessert recipes!
Recipe slightly adapted from Step By Step Baking.