Classic chocolate fondant

Classic chocolate fondant

By
From
At Home with Ben
Serves
6
Photographer
Mark Roper

This classic French dessert is so simple. Once you’ve mastered it, you’ll ask yourself what all the fuss is about. The key is timing. I use regular ramekins for this – they need to be the same shape and thickness, as otherwise the cooking time will be affected. You need to make an initial test fondant, to check the temperature – just make sure the temperature is the same when you cook the remaining fondants. Remember, it’s all about timing!

The fondant mixture can be prepared in advance and kept in the fridge. For best results, use Valrhona or similar quality chocolate.

Serve these chocolate fondants with good-quality vanilla ice-cream.

Ingredients

Quantity Ingredient
140g unsalted butter, plus extra for buttering
100g plain flour, plus extra for dusting
140g dark chocolate, 70% minimum cacao
85g caster sugar
3 eggs
3 egg yolks
cocoa or icing sugar, to serve
cream, to serve

Method

  1. Preheat the oven to 180°C.
  2. Butter and flour six 140 ml ramekins.
  3. Place the chocolate and butter in a heatproof bowl positioned over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Melt until thick and glossy.
  4. Whisk the caster sugar, eggs and egg yolks together until the mixture reaches ribbon stage – thick and creamy and holding its shape.
  5. Pour the melted chocolate over the egg mixture, and sift on the flour. Use a large metal spoon to carefully fold the flour into the mixture. Divide the mixture between the prepared ramekins, leaving space at the top for the fondants to rise a little.
  6. To check if the temperature is right, cook a test fondant. Place one of the ramekins in the oven and bake for 9–10 minutes. When cooked, the fondant should be molten and oozy in the centre.
  7. Place the remaining ramekins in the oven and bake for 9–10 minutes. Remove from the oven and allow to rest for a minute or two.
  8. If the ramekins are too hot to handle, use a tea towel to turn them out onto plates. Dust the fondants with cocoa or icing sugar and serve with cream.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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