8 serves
3 tipsChocolate Fondant
Method
- 1Start by preparing the moulds. Line 15 × 7cm diameter × 7cm high metal rings with baking paper, ensuring the paper extends no more than 1cm above the rim.
- 2Generously brush the inside of each ring with softened butter, then lightly dust with plain flour, tapping out any excess. If you don't have metal rings, use ovenproof ramekins instead, greasing them well with butter and lightly dusting with plain flour or cocoa powder.
- 3Arrange the prepared moulds onto a baking tray lined with baking paper and refrigerate until ready to fill.
- 4Preheat the oven on Fan Plus at 170°C.
- 5Place the dark chocolate and the butter into a saucepan over low heat (if using induction setting 2–3). Stir until the butter and chocolate have completely melted and the mixture is smooth and glossy. Remove from the heat and allow to cool slightly.
- 6Lightly whisk the eggs and pour in the cooled chocolate, whisking until fully incorporated.
- 7Sift over the caster sugar and plain flour, and mix well into the chocolate mixture until smooth and free from any lumps. Transfer the mixture to a piping bag and set aside until ready to cook.
- 8Pipe the chocolate mixture evenly into the prepared moulds. Place the tray on Shelf Level 2 and bake on Fan Plus at 170°C for 12 minutes
- 9Remove from the oven and allow the fondants to rest for 5 minutes. The tops should be glossy and lightly set, while the centres remain soft and molten.
- 10To serve, carefully remove the metal rings, then gently peel away the baking paper. Transfer each fondant to a serving plate and serve immediately with vanilla ice cream or crème anglaise.
Watch 1 technique for this recipe.
View allHide
...And that's it, enjoy!
Have you cooked this recipe?
Ingredients
Ingredients
260 g dark chocolate
250 g unsalted butter
250 g caster sugar
140 g plain flour
10 eggs
Softened butter, for greasing
Plain flour, for dusting
To serve
Vanilla ice cream or crème anglaise
Shopping list for this recipe
WoolworthsSign in to shop this recipe's ingredients at Woolworths.
Resting the fondants for 5 minutes allows the outside to finish setting while keeping the centre beautifully soft.
The batter can be piped into the prepared moulds and frozen for up to 3 months. Bake directly from frozen, adding approximately 5 minutes to the cooking time.
