Chocolate Fondant

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This classic chocolate dessert has a wonderfully light sponge, concealing a rich, gooey sauce that is guaranteed to please any chocolate lover.


Preparation Time: 15 minutes (+ 1 hour chilling)
Cooking Time: 10 minutes
Serves: 4-5


  1. Put the whole eggs, the egg yolk, the sugar, flour and cocoa powder into a mixing bowl. the base ingredients
  2. Whisk the ingredients together until there are no lumps left in the mixture. the mixed ingredients
  3. Put the butter into a small saucepan over a low heat until the butter has melted and is only just beginning to bubble.
  4. Remove the pan from the heat, put in the chocolate and stir it until all of the chocolate has melted. melting the chocolate
  5. Whilst whisking the mixture in the bowl, slowly pour in the melted chocolate/butter mixture until it has all combined. the finished mixture
  6. Pour the mixture into a pouring jug.
  7. Grease the inside of your moulds with butter or vegetable oil, put them onto a baking tray and then pour the chocolate mixture into them until it comes to ⅔ of the way up the side. the mixture in moulds
  8. Cover the moulds with a piece of cling-film/plastic-wrap and put the them, on the baking tray, into the fridge for 1 hour.
  9. Preheat the oven to 180°c (it must be at 180°c, do not trust your oven, use an oven thermometer).
  10. Take the tray out of the fridge, remove the cling-film/plastic-wrap and put them into the oven for 10 minutes.
  11. Remove the fondants from the oven, tip them out onto plates and serve. We served it with a ball of vanilla ice cream. the finished chocolate fondant
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Useful Information

Can it be frozen? Yes, at step 8.
Can it be prepared in advance? Yes, to step 8, up to 1 day in advance.
Will leftovers be nice? Yes (but the centre will not be liquid), for up to 1 day.


- Chilling the fondants during step 8 helps the centre to remain liquid by slowing the rate at which the heat penetrates the middle of the fondant when it is being cooked in the oven.

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