Chocolate Fondant

Posted By Kerri


Did I say we were starting our new year diet on Monday? In the spirit of going crazy we decided to make something chocolatey for dessert and opted for these chocolate fondants from the James Tanner book that I received when I did the Cook The Books show for Channel Five.

Serves Two:

65g chocolate
65g butter
2 eggs
37g sugar
25g flour
1/2 tbsp cocoa powder

Melt chocolate and butter and leave to cool.

Whisk the eggs and sugar until pale and doubled in volume.

Fold eggs into chocolate then add the flour and cocoa.

Spoon into buttered moulds and cook for seven minutes until risen.



Jan 12th, 2008

17 Comments to 'Chocolate Fondant'

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  1. Pixie said,

    Oh my! giveme giveme giveme- need I say more? (and well done for being on cook the books!)

  2. Aura said,

    should I eat then hot or cold?.. and will they be another day soft chocolate filled like just from the oven?..

  3. Stephen said,

    Hi Aura, I would say eat them hot. I haven’t tried them cold so I can’t say for sure but I don’t imagine they will be the same.

  4. zaheen said,

    do you really need cocoa powder

  5. Stephen said,

    Zaheen, the cocoa powder will give it a deeper chocolate flavour, but I am sure they will still be good if you make them without it.

  6. Grace said,

    Hi, may I know what is the temperature to bake this chocolate fondant for 7 minutes?

  7. Kerri said,

    200 degrees should do it. Enjoy!

  8. Jennifer said,

    Made these tonigtht as a special family treat and they were amazing -served with a scoop of our favourite vanilla ice-cream. The recipe is simple, quick and easy to follow and the result perfect. Will be using this recipe again and again…many thanks!

  9. Stephen said,

    Glad it worked out well Jennifer, thanks for the comment!

  10. Tom and Lauren said,

    Is it essential that the chocolate cool before folding in the eggs and sugar ?

  11. Stephen said,

    Tom and Lauren, if you fold in the eggs when the chocolate is hot then the eggs will cook while you are doing so and you’ll end up with a scrambled egg texture rather than the smooth texture that you want. So probably best to wait until they cool down 🙂

  12. Tom and Lauren said,

    Thanks for the reply, the only reason that we asked was we were to eager to get them in the oven lol. We are on our second bake now !!

  13. Kerri said,

    Ha, I know that feeling! Glad they worked out well. I wish I wasn’t on a diet, I would almost kill for one of these 🙁

  14. Pippa said,

    I love these would they be OK with a bit of orange juice

  15. Linda said,

    Hi! I came across this lovely recipe. I have one question: What does “fold the eggs in ” mean? I’m Dutch and my English obviously isn’t that good!

    Thanx a Million for this one!

  16. Stephen said,

    Hi Linda, it means to mix them in slowly and gently. Because the eggs have been beaten and have air in them, you need to do it gently or all of the air will be taken out of them and they will go flat. There is a particular technique for “folding”; try having a look for a video online which might show it.

  17. Aida said,

    Hi,the picture is amasing but i dont think i can make an exact copy.
    I have 2 questions!
    1) can we prepaire the cake dough earlier on during the day and pop it in the oven later?
    2) regarding the pouring of the melted chocolate on the eggs if we wait for the chocolate cool down it will become hard again,what to do?

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