RECIPES BY Rhiannon Lambert

Chocolate Fondant

  • 20 minutes
  • 4
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Essential Ingredients

To grease moulds: unsalted butter, cocoa powder
100g dark chocolate, roughly chopped
100g unsalted butter
2 whole eggs
2 egg yolks
100g caster sugar
½ tsp vanilla extract
Pinch of salt
100g plain flour
To serve: icing sugar, fresh strawberries


  1. Preheat the oven to 180c (fan assisted)/200c/gas 6.
  2. To prepare the four moulds, grease them with a generous coating of butter, then add a spoonful of cocoa powder and roll it around so that it coats the butter. Tip out any excess.
  3. Melt the dark chocolate and butter together carefully over a bain-marie or in the microwave until smooth and glossy. Leave to one side to cool whilst you continue with the next step. 
  4. Whisk the whole eggs, egg yolks, caster sugar, vanilla extract and salt together until doubled in size and lighter in colour (it is much quicker to use an electric whisk here if you have one!). Slowly pour the melted chocolate and butter mixture into the bowl, stirring as you go, until completely incorporated. Sift the flour into the bowl and gently fold it in, until just combined. 
  5. Divide the mixture between the prepared moulds. Pop them onto a baking tray, then bake in the hot oven for 10-12 minutes, or until starting to come away from the sides of the mould. Remove from the oven and allow them to sit for a minute or so before running a knife around the outside and turning out onto a plate. 
  6. Top with icing sugar and a few fresh strawberries. Serve immediately.