Nutrition per portion
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
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.