Hayley’s Chocolate Fondant

Choc fond

Easter means lots of cooking (for me, anyway!). Yesterday I made some Easter cup cakes for my niece and nephew (which are so easy to make I wont include the recipe!) and Chocolate Fondant for the adults. These are really easy to make and so deliciously gooey and chocolatey.

Ingredients (makes 4)

125g butter, plus extra for greasing

20g of cocoa powder

200g dark chocolate

80g caster sugar

2 eggs, plus 2 yolks

25g plain flour, plus extra for dusting


Preheat the oven to 180°C. Evenly brush the pudding moulds with butter and then coat the buttered moulds with cocoa powder, tapping off any excess. Transfer the prepared moulds to a baking sheet. Place the chocolate and butter in a heatproof bowl set over a pan of slightly simmering water, making sure the bowl does not touch the surface of the water. Then stir until melted and smooth. Take the bowl off the pan to allow the chocolate to cool.

Place the eggs, yolks and sugar in a large mixing bowl. Using an electric whisk, beat on a high speed until thick, pale and fluffy and has doubled in volume. Add the cooled chocolate mixture into the eggs and sugar and fold in the flour.

Divide the mixture equally between the prepared pudding moulds and fill so each is ¾ full. Place in the oven for 12 minutes.

Carefully remove the fondants from the oven and use a sharp knife to cut around the edges of each pudding mould to release. Turn upside down onto plates and carefully remove the moulds. Serve immediately for best results.

Tip: Orange is a great accompaniment to chocolate so add a fresh slice of orange to the plate for decoration and then drizzle over before digging in!

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