Chocolate Fondant
A good chocolate fondant has a soft, cake-like outside and a pool of molten chocolate in the middle, and it all comes down to timing: 10 minutes in a hot oven, no more. This recipe makes two puddings from dark chocolate, butter, eggs, sugar and just a spoonful of flour. You can fill the ramekins ahead and chill them, so it works well for a dinner party.
- Total
- 26 min
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 2
- Per serving
- 510kcal
Before you start: chocolate fondant
There are only three things that matter. The first is the chocolate: use a dark bar with 60–70% cocoa solids, not cooking chips, as the flavour is concentrated in a small pudding. The second is the greasing, because a fondant has to slide out whole. The third is timing. Ovens differ, so for your first batch bake one fondant, check the middle, and adjust the next time.
The batter is thick and glossy, closer to a mousse than a cake mix. Fold it rather than stirring so the air from the eggs is not knocked out. The whisked egg is what gives the sponge its light edges, while the centre stays molten because there is so little flour.
Making chocolate fondant
Tap a time to start a timer.
- Prepare the ramekins Preheat the oven to 200°C (180°C fan), gas 6. Brush the inside of each ramekin with the softened butter, using upward strokes. Add the cocoa, roll it around to coat and tap out the excess. Stand the ramekins on a baking tray.
- Melt the chocolate Put the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl does not touch the water. Stir for until smooth, then lift off the heat and leave to cool for .
- Whisk the eggs In a second bowl, whisk the egg, egg yolk and sugar with an electric whisk for , until pale, thick and doubled in volume.
- Combine Pour the chocolate mixture into the eggs and fold in gently with a spatula. Sift the flour over the top and fold again until you cannot see any streaks.
- Fill and bake Divide the batter between the ramekins. Bake for , until the sides are set and the top has a slight wobble in the middle.
- Turn out Leave the fondants to stand for . Run a small knife around the edge of each, put a plate over the top and flip. Wait a few seconds, lift off the ramekin and serve straight away.
What to serve with chocolate fondant
Cold vanilla ice cream is the classic partner, since the contrast with the hot centre is the point. You can make your own homemade vanilla ice cream, or serve the puddings with raspberries or a spoonful of cold pouring cream. For a version made in the basket instead of the oven, try an air fryer chocolate lava cake.
Common problems and fixes for Chocolate Fondant
- The fondant sticks in the ramekin.
- The ramekin was not greased all the way up the sides. Use plenty of soft butter, add the cocoa coating, and run a knife round the edge after the 1-minute stand.
- There is no molten middle.
- The fondant has baked too long, or your oven runs hot. Try one minute less next time, and keep an eye on the tops from 8 minutes onwards.
- The batter looks grainy or split.
- The chocolate was too hot when it met the eggs, so the egg began to cook. Let the melted mixture cool for the full 5 minutes before folding.
Frequently asked questions about Chocolate Fondant
How do I know when chocolate fondant is cooked?
The sides are firm and pulling away slightly, and the top has a soft wobble in the middle. If the top still looks wet and glossy, bake for another minute.
Can I make it ahead of time?
Yes. Fill the ramekins, cover and chill for up to 24 hours. Bake straight from the fridge and add 2 minutes to the baking time.
Can I use milk chocolate?
It is better to stay with dark chocolate of 60–70% cocoa solids. Milk chocolate is sweeter and sets more softly, so the fondants are more likely to collapse.
Are the eggs safe if the middle is runny?
Yes, if you use British Lion-stamped eggs, which the Food Standards Agency says are safe to eat runny or raw, including for pregnant women. Otherwise use pasteurised egg.
How did you like the recipe?
4.6 / 5 · 75 ratings
