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Chocolate fondant recipe
A fantastic foolproof chocolate dessert recipe
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Serves 8
Ingredients
- melted butter, for greasing
- cocoa powder, for dusting
- 275g (9.5oz) dark chocolate (at least 70% cocoa solids)
- 225g (8oz) unsalted butter
- 400g (14oz) caster sugar
- 0.5tsp vanilla extract
- 5 large free-range eggs, beaten
- 200g (7oz) plain flour, sifted
- 8 metal pudding bowls or ramekins
Preparation
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Brush the pudding moulds sparingly with melted butter, dust with cocoa powder and shake out the excess. Set aside. Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.
Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.
Divide between the moulds – each one two thirds full. Place on the middle shelf of the oven and cook for 12 minutes exactly. Remove from the oven, run a knife round the edges, invert and tip out on to serving plates. Serve immediately with vanilla ice cream and fresh seasonal berries.
