Chocolate Fondants with Salted Caramel Recipe

(413 ratings)

Chocolate Fondants with Salted Caramel Recipe-recipe ideas-new recipes-woman and home
Preparation Time20 mins
Cooking Time20 mins
Total Time40 mins
Nutrition Per PortionRDA
Calories794 Kcal40%
Fat41 g59%
Saturated Fat24 g120%

Is there any dessert that feels more special and indulgent than a chocolate fondant? This delicious dessert recipe is a great one to choose if you’re entertaining or just want an extra special treat for your pudding this weekend.

It’s a chocolate recipe that tastes even better thanks to the addition of a salted caramel sauce – it will be an instant hit with the family!



  • 275g (9½oz) dark chocolate (85% cocoa solids is best)
  • 225g (8oz) butter
  • 400g (14oz) caster sugar
  • 5 large free-range eggs
  • 200g (7oz) plain flour
  • 8tbsp caramel sauce (we used Carnation Caramel), mixed with 1tsp sea salt

you will need

  • 8 x 200ml (7fl oz) metal pudding moulds, buttered and dusted with cocoa powder


  1. Heat the oven to 200C, 180C fan, 400F, gas 6. Gently melt the chocolate and butter together in a heavy-bottomed saucepan until melted and smooth. Stir through the sugar, then hand-whisk in the eggs one by one – don’t worry if the mix splits, it will come back together. Fold in the flour with a generous pinch of salt – you should have a smooth, thick mixture.
  2. Half-fill the moulds with the mix, then place 1tbsp of caramel in the centre of each, and divide the remaining fondant mix over the caramel – it should be completely encased in the centre of the fondant. Cook on the middle shelf for 20 minutes exactly, then remove from the oven, let the moulds stand for 3 to 4 minutes then invert them on to plates and tip out the fondants. Serve immediately with vanilla ice cream. You can make these up to 3 days in advance and keep them in the fridge, but allow them to come back to room temperature before cooking or the cooking time will be affected.
Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.


Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.