Chocolate Fondant


A french classic. Make them a few hours in advance, chill and bake just before serving.

Makes 6 chocolate fondants. You’ll need 6 ramekins


Vegetable oil to grease the ramekins

275g dark chocolate (70% cocoa solids)
225g unsalted butter
350g caster sugar
1 teaspoon vanilla extract
5 eggs, beaten
200g plain flour, sifted
Small pinch of salt


1. Preheat the oven to 180C/350 F/Gas 4. Brush the ramekins with oil.

2. Melt the chocolate and butter in a saucepan over a low heat. Remove the saucepan from the heat and add the caster sugar and vanilla extract. Leave to cool slightly (if you add eggs to the hot chocolate mixture, the mixture will stiffen).

3. Whisk the eggs into the chocolate mixture a little at a time. When incorporated, fold in the flour and salt with a large spoon, keeping as much air in the mixture as possible, until you can see no traces of flour.

4. Spoon the mixture into the ramekins so they are three quarters full. Place the ramekins on a baking tray and bake for 12-13 minutes –  you will know they are done because they will puff up. Serve warm.


Cantuccini with almonds and fruit
How to macerate strawberries
Cherry Conserve
Plum Compote

Related Recipes and Features

Sweet Potato and Cheddar Soup Usually when we make vegetable soups, we use stock as a base because it adds flavour but with this recipe you can just use water. There is no need to ...
Figs with Brie de Meaux and Chocolate Shavings Chocolate and figs go tremendously well together. Add a soft runny Brie de Meaux and you have a cheese plate and a dessert all-in-one. Who said cookin...
Creamed Chanterelles with Garlic and Parsley Creamed mushrooms are such an old-fashioned thing to eat – when we were children, they sold them in tins and you'd heat them and serve them on toast f...
Sauce Vierge A classic french sauce created by French chef Michel Guérard with tomatoes, garlic and herbs for use on cold or grilled vegetables and with Mediterran...
Pancetta, tomato and chilli pasta You can get this meal on the table in under 30 minutes. It is very spicy so hold back on the chilli if you like it milder. Serves 4 with leftover s...
How to make dried lemon zest This is a great way to ensure that you always have lemon zest to hand. Ingredients   Zest of 6 unwaxed lemons   Instructions 1. Spread the ...

Follow this blog

Get a weekly email of all new posts.

Email address