why make this recipe
Chocolate Fondant is a classic dessert that never fails to impress. This rich, gooey treat offers a beautiful contrast between a soft, molten center and a delicate outer cake. Perfect for special occasions or a cozy weekend at home, it provides a luxurious chocolate experience that anyone can enjoy. Plus, it’s simpler to make than you might think, making it a fantastic choice for novice bakers and chocolate lovers alike!
how to make Chocolate Fondant
Ingredients:
- 225 g unsalted butter (cut into cubes, plus extra for greasing (16 tbsp / 1 cup))
- 225 g good-quality 70% dark chocolate (roughly chopped (8oz / 1 cup))
- 75 g cocoa powder (3/4 cup)
- Pinch of salt
- 7 large eggs
- 265 g caster sugar (1 1/3 cups / 9.3 oz (known as superfine sugar in the US))
- Double cream (ice cream or custard)
Directions:
- Preheat your oven to 180°C Fan/355°F Fan (or 200°C/400°F if not using a fan oven). Grease a 23cm (9-inch) round springform tin with butter and line the base with non-stick baking paper. Set aside.
- Melt the butter and chocolate together in a bowl. This can be done in the microwave in 30 second bursts, stirring well each time, or over a pan of simmering water (make sure the bowl doesn’t touch the water).
- Once smooth, sift in the cocoa powder and salt through a sieve, stirring until well combined. Set aside.
- Separate the eggs, putting the whites in a stand mixer bowl and the yolks in another large bowl.
- Add 135 g of caster sugar to the egg yolks and whisk with an electric whisk for about 2 minutes until pale and thick.
- In the stand mixer, whisk the egg whites until soft peaks form. Gradually add the remaining sugar and whisk until stiff and glossy.
- You now have three mixtures. Pour the melted chocolate mixture into the egg yolks and stir gently. Add two spoons of the whisked egg whites and stir to combine. This is called the ‘sacrificial spoon.’
- Gently fold in the remaining egg whites, being careful to keep as much air as possible. You shouldn’t see any egg whites when done.
- Pour ⅔ of the batter into the prepared tin and bake for about 25 minutes, until the cake is well risen and a skewer inserted comes out clean. Let it cool completely in the tin.
- Meanwhile, pour the remaining ⅓ of the batter into a medium bowl and set aside. If you’re not using it right away, cover with cling film and pop it in the fridge.
- Preheat the oven again to 180°C Fan/355°F Fan (or 200°C/400°F if not using a fan oven) and line a baking tray with non-stick baking paper.
- Once the cake has cooled, remove it from the tin and place it on the prepared baking tray. Spread the reserved batter on top of the cake.
- Bake for about 10-15 minutes until you see a thin crust on top, but the middle remains soft and jiggly. Let it stand for 10 minutes.
- Cut into slices and serve warm with double cream, ice cream, or custard. You can also enjoy it chilled from the fridge.
The video below will help with this recipe.
how to serve Chocolate Fondant
Slice the Chocolate Fondant into wedges and serve it warm for that gooey center. Pair it with a generous scoop of double cream, ice cream, or custard to elevate the experience. It’s perfect for a dinner party or any special occasion!
how to store Chocolate Fondant
To store Chocolate Fondant, let it cool completely, then wrap it tightly in cling film and keep it in the fridge for up to 3 days. When you’re ready to enjoy it, you can serve it cold or reheat it in the oven for a few minutes to bring back that delightful melty center.
tips to make Chocolate Fondant
- Use high-quality dark chocolate for the best flavor.
- Be gentle when folding in the egg whites to keep the mixture light and airy.
- Make sure your baking tin is well-greased to prevent sticking.
- You can prepare the dough in advance and bake it just before serving for maximum freshness.
variation
For a twist, you can add espresso powder to enhance the chocolate flavor or mix in some orange zest for a citrusy note. You can also serve it with different flavor ice creams to suit your taste!
FAQs
1. Can I make Chocolate Fondant ahead of time?
Yes, you can prepare the batter in advance and bake it just before serving for a fresh dessert experience.
2. How do I know when it’s done?
The top should have a thin crust, and the middle should still be soft and jiggly when gently shaken. A skewer should come out with a bit of batter, confirming the molten center.
3. Can I freeze Chocolate Fondant?
It’s best to avoid freezing it as the texture may change, but you can store it in the fridge for a few days.
Chocolate Fondant
Ingredients
Method
- Preheat your oven to 180°C Fan/355°F Fan (or 200°C/400°F if not using a fan oven).
- Grease a 23cm (9-inch) round springform tin with butter and line the base with non-stick baking paper. Set aside.
- Melt the butter and chocolate together in a bowl, either in the microwave in 30-second bursts or over a pan of simmering water, stirring well each time.
- Once smooth, sift in the cocoa powder and salt through a sieve, stirring until well combined. Set aside.
- Separate the eggs, putting the whites in a stand mixer bowl and the yolks in another large bowl.
- Add 135 g of caster sugar to the egg yolks and whisk with an electric whisk for about 2 minutes until pale and thick.
- In the stand mixer, whisk the egg whites until soft peaks form. Gradually add the remaining sugar and whisk until stiff and glossy.
- Pour the melted chocolate mixture into the egg yolks and stir gently. Add two spoons of the whisked egg whites and stir to combine.
- Gently fold in the remaining egg whites, being careful to keep as much air as possible. You shouldn't see any egg whites when done.
- Pour ⅔ of the batter into the prepared tin and bake for about 25 minutes, until the cake is well risen and a skewer inserted comes out clean.
- Let it cool completely in the tin.
- Meanwhile, pour the remaining ⅓ of the batter into a medium bowl and set aside. Cover with cling film and refrigerate if not using right away.
- Preheat the oven again to 180°C Fan/355°F Fan (or 200°C/400°F if not using a fan oven) and line a baking tray with non-stick baking paper.
- Once the cake has cooled, remove it from the tin and place it on the prepared baking tray. Spread the reserved batter on top of the cake.
- Bake for about 10-15 minutes until you see a thin crust on top, but the middle remains soft and jiggly.
- Let it stand for 10 minutes, then cut into slices and serve warm with double cream, ice cream, or custard.