Is there any dessert that feels more special and indulgent than a chocolate fondant? This delicious dessert recipe (opens in new tab) 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 (opens in new tab) that tastes even better thanks to the addition of a salted caramel sauce – it will be an instant hit with the family!
HOW TO MAKE CHOCOLATE FONDANTS WITH SALTED CARAMEL
Ingredients
- 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
Method
- 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.
- 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.
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 womanandhome.com. 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.
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
-
Duchess Camilla reveals her dream dinner party guests after 'boring' experience with neighbours
Duchess Camilla shared a list of fictional characters she'd invite to a dinner party after being forced to endure them as a child
By Emma Dooney • Published
-
Chigs from Great British Bake Off hailed as ‘the real dessert’ by lovestruck viewers
Chigs from Great British Bake Off left fans swooning after winning Star Baker on last night's episode
By Emma Dooney • Published
-
Princess Diana's bulimia struggle was very real reveals royal chef who made desserts for her to eat in private
Princess Diana's bulimia battle is depicted in 'The Crown' and new movie 'Spencer'—now her former chef has shared his own insight
By Caitlin Elliott • Published