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Chocolate Fondant

  • Chocolate Fondant Centre with Raspberries
  • Chocolate Fondant with Raspberries
  • Chocolate Fondant with Raspberries

Chocolate Fondant Recipe

The complex, fruity flavours of No. 8 dark chocolate make this one of my favourite desserts.

Ruth Hinks, UK World Chocolate Master

  • 10 ramekins
  • 30 minutes
  • Easy

Ingredients

150g No. 8 dark chocolate
150g Unsalted butter
100g Eggs (2 medium)
40g Egg yolks (2 medium)
60g Sugar
20g Plain flour

Method

  1. Preheat the oven to 180°C.
  2. Butter and flour the ramekins.
  3. Place No. 8 dark chocolate and butter in a plastic bowl, and melt in the microwave.
  4. Whisk together the eggs, yolks and sugar until thick and creamy.
  5. Fold the chocolate mix into the egg mix.
  6. Gently fold in the flour, taking care to keep the mixture light and fluffy.
  7. Pour mixture into ramekins.
  8. Bake for 15-20 minutes and serve.

Ingredients & equipment for this recipe

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