Chocolate fondant

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It’s either the saviour or the downfall of Masterchef contestants everywhere. If perfected then in the words of Gregg Wallace “Ah, mate, I tell you what, that’s the sort of thing I would dip my head in”. If it doesn’t work then there’s no bigger disappointment and a contestant’s dream will be fading fast. But! I’m here to tell you that it need not be the downfall of the home cook. Sure, it takes a bit of time, and you need to stick to the recipe instructions meticulously, but this is my go-to impressive pudding for a dinner party and it has worked every time. I really hope you give this recipe a go, and please let me know if you do – it’s such a satisfying dessert to make. Good luck!
Ingredients for melt-in-the-middle chocolate fondants
Ingredients (serves 4)
25g butter, melted
4 tsp cocoa powder
100g dark chocolate
100g butter
Large shot of chocolate liquor (or any liquor of your choice)
2 medium eggs, plus two extra yolks
100g caster sugar
100g plain flour
Double cream or ice-cream to serve

1. Brush the inside of four small pudding tins or ramekins with the melted butter.
Pudding tins to be prepared for chocolate fondants
Use upward strokes with a pastry brush to line the sides – this helps the puddings to rise nicely.
Brushing the inside of the pudding tin in upward strokes 1
Brushing the inside of the pudding tin in upward strokes 2
Place in the freezer for 10 minutes, or in the fridge for 30 minutes, and brush on a second layer of butter when the first has hardened. Chill again.
Double line the pudding tins with melted butter
2. Put a teaspoon of cocoa powder into each tin, shake and tip out in order to completely coat the inside – this stops the puddings from sticking to the tins and will guarantee your little cakes will tip out easily after cooking.
Sprinkle cocoa powder onto the butter to line the tins
3. Melt the chocolate and butter in a bain-marie and set aside to cool to room temperature.
Melting dark chocolate and butter in a bain-marie
Melted chocolate and butter cooling to room temperature
4. Add a shot of your chosen liquor to the chocolate mixture and stir well.
Adding chocolate liquor to the melted dark chocolate and butter 1
Adding chocolate liquor to the melted dark chocolate and butter 2
Chocolate liquor will result in a deeper, richer chocolate flavour, but coffee or mint liquor, Cointreau or brandy would all work as well.

5. Use an electric whisk to beat the eggs and sugar together.
Eggs and sugar to be whisked for chocolate fondants
You need to achieve a really thick, bubbly texture so keep whisking until the mixture turns considerably lighter in colour and the batter leaves a trail from the whisks.
Beating the eggs and sugar to form a thick fluffy mixture
You can of course use a hand whisk, but be warned, you will need guns of steel.

6. Sift the flour into the egg mixture and beat to combine.
Sifting plain flour into the eggs and sugar mixture
Plain flour sifted into the eggs and sugar mixture
Beating the flour into the eggs and sugar
7. Add the chocolate a bit at a time, beating well to ensure that it incorporates evenly into the batter.
Starting to add the chocolate mixture to the fondant batter
Chocolate and butter fully combined into the fondant batter
8. Now you’re ready to fill the pudding tins or ramekins. I find that the easiest and most mess-free way to do this is to transfer the batter into a jug and then pour the mixture into the tins from there.
Chocolate fondant batter ready to be poured into tins
Fill the tins evenly and then chill in the fridge until ready to cook – wait at least 30 minutes, but you can leave them overnight if you’re preparing ahead.
Pudding tins filled with fondant batter
9. Preheat the oven to 180C/160C fan/Gas Mark 4. Place the puddings on a baking tray and bake for 12 minutes. I have always found that this timing works perfectly, so I trust it every time and don’t let myself be tempted to take them out sooner or leave them in longer.
Chocolate fondants after baking
The puddings should rise out the tins slightly and be well cooked round the outside, but soft in the centre.

10. Gently tip the fondants out onto small plates or bowls (this should be easy due to the double layer of butter and the cocoa powder in steps 1 and 2).
Double chocolate fondant
Serve with lashings of double cream or good quality vanilla ice-cream.
Chocolate fondant served with double cream 1
Chocolate fondant served with double cream 2
Sit back and revel in the ooh-s and aah-s that will ensue as your guests cut into the fondants and the chocolate centre oozes out. To. Die. For.

3 thoughts on “Chocolate fondant

  1. Pingback: Individual summer puddings | The Proof of the Pudding

  2. Pingback: Salted toffee brownies | The Proof of the Pudding

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