Hands down, chocolate fondants are my favourite dessert of all time. The problem is, for the most part when I order them in a restaurant I’m usually disappointed. Perfecting the perfect gooey centre is not something easily achieved and often you will inevitably be served a chocolate cake with no gooey centre in sight. So over the years I’ve taken things into my own hand and perfected a recipe that doesn’t come up short. Chocolate Fondants are the ultimate dinner party dessert or sneaky treat. The key is the timing, and this recipe has been tried and tested (more times than I’d probably like to admit). And so, I can promise, it does not disappoint!
Chocolate Fondants
Ingredients (Makes 2)
50g unsalted butter, plus extra to grease
2 tsp cocoa powder, to dust
50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
1 free range egg
1 free range egg yolk
60g caster sugar
50g plain flour, sifted
Icing sugar, to dust
Vanilla ice cream to serve
Method
- Preheat oven to 160°C/Gas 3. Butter two ramekins (about 7.5cm in diameter), then dust liberally with cocoa, shaking out any excess. If possible I recommend the kitchen craft moulds, see here.
- Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 5 minutes.
- Using an electric whisk, whisk the egg yolk, whole egg, and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the flour. Divide the chocolate mixture between the moulds and bake for 9-10 minutes (depending on your oven).
- Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a a scoop of vanilla or strawberry ice-cream.
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