Chocolate fondants depend on timing: the outside must set while the middle remains fluid. A frozen chocolate piece makes the molten centre more dependable.
Cook · Recipe
Chocolate Fondants
Individual chocolate puddings with set edges and molten centres, baked quickly and turned out while still warm.
At a glance
Recipe summary
- Prep
- 25 min
- Cook
- 12 min
- Rest
- 3 min
- Total
- 40 min
- Serves
- Makes 6
- Skill
- Moderate
What you need
Ingredients
Metric US Ingredient
200 g 7 oz dark chocolate Finely chopped.
100 g 3½ oz milk chocolate Finely chopped.
150 g 5¼ oz / ⅔ cup unsalted butter Plus extra for greasing.
3 large 3 large eggs
3 large 3 large egg yolks
100 g ½ cup caster sugar
50 g ⅓ cup + 1 tbsp plain flour
Pinch Pinch fine salt
6 small pieces 6 small pieces dark chocolate Frozen, for the centres.
As needed As needed cocoa powder For dusting the moulds.
How to make it
Method
- Freeze the 6 small chocolate pieces while preparing the batter. Heat the oven to 200°C / 180°C fan / 400°F.
- Butter six 150 ml pudding moulds or ramekins thoroughly and dust with cocoa powder.
- Melt the dark chocolate, milk chocolate and 150 g butter together over barely simmering water or in short microwave bursts. Stir smooth and cool slightly.
- Whisk the 3 eggs, 3 yolks and 100 g caster sugar until pale and thick.
- Fold the melted chocolate into the egg mixture, then sift in the 50 g flour and salt and fold until combined.
- Divide half the batter between the moulds, add one frozen chocolate piece to each, then cover with the remaining batter.
- Bake for 10 to 12 minutes until the edges are set but the centres remain soft.
- Rest for 1 to 3 minutes, loosen the edges and turn out onto plates. Serve immediately.
Useful notes
Equipment
- Six 150 ml pudding moulds or ramekins
- Heatproof bowl and saucepan
- Electric whisk
- Flexible spatula
- Baking tray
Substitutions
- Use all dark chocolate for a less sweet fondant.
- Omit the frozen centre for a simpler molten pudding.
- Serve with berries, crème fraîche or vanilla ice cream.
Allergen notes
- Contains milk, egg and wheat.
- Chocolate may contain soya and traces of nuts; check labels.
Storage
Fondants are best baked and served immediately. Unbaked filled moulds may be refrigerated for up to 24 hours; add a minute or two to the bake time when cooking from cold.
Tips
- Grease and dust the moulds thoroughly for clean release.
- The precise bake time depends on the mould material and oven; test one if timing is critical.
- Do not let the melted chocolate become hot enough to scramble the eggs.