Classic Chocolate Fondant
Mark shows you how to make a rich and decadent Chocolate Fondant – a classic pudding served at the end of romantic meals everywhere.
A simple, sumptuous pudding
This ooey-gooey chocolate lava cake is the perfect dessert to serve to your partner for two reasons: (1) it’s deliciously decadent; (2) it’s an aphrodisiac! That’s right, chocolate contains phenylethylamine, a stimulant that is known to build excitement and a sense of well-being in the eater. In other words it boosts your moods and makes you feel good!
But, the best thing about this pudding is just how easy it is to make. You can really impress your partner by serving this molten chocolate cake. Want to know the secret to getting the perfect chocolate fondant cake every time? Just check out the recipe below.
Classic Chocolate Fondant
- 8 x pudding tins or deep muffin tray
For coating the tins
- 50 grams melted butter to coat your tins
- cocoa powder for dusting
For the cakes
- 200 grams dark chocolate roughly chopped
- 200 grams butter
- 200 grams caster sugar
- 4 whole eggs
- 4 egg yolks
- 200 grams plain flour
Prepare your tins
- Brush the tins with half of the butter then place in the fridge or freezer for 5 – 10 mins or until the butter has set slightly.
- Brush over another layer of butter then add a tablespoon of cocoa powder into each tin. Shake the cocoa powder around until all sides are coated.
To make the cakes
- Gently melt the chocolate and butter in a bowl over a pan of simmering water, stirring continuously.
- When almost all of the chocolate and butter has melted, remove it from the heat and keep stirring until it's completely smooth.
- Place this mix to one side and let it cool for 5 – 10 minutes.
- In a separate bowl, whisk together the 4 eggs, the additional 4 egg yolks and the caster sugar. The egg and caster sugar mix will be ready when it is pale and fluffy enough that the whisk leaves a trail behind.
- Sift the plain flour into the egg and sugar mix being careful not to beat the mix too hard.
- Add just one third of the melted butter and chocolate to the rest of the ingredients and whisk well. Repeat this two more times until all the ingredients are combined in a silky, smooth, loose cake batter.
- Spoon the cake batter between the tins and place into the fridge for at least 20 minutes.
- While the cakes are chilling, pre-heat your oven to 200C / 392F / gas 6.
- Once the 20 minutes chilling time is up, place the cakes in the oven and cook for 8 – 10 minutes. They are ready when they are set on top and the sides are starting to pull away from the edge of the moulds. When you shake them you should see they jiggle slightly in the middle.
- Let the cakes rest for a minute or 2 before attempting to remove them from their tins. If necessary use a small spatula around the edge of the tins to loosen the sides.
- Carefully tip each cake out on to a plate and serve with cream, ice cream and/or fresh fruit.
About the author
This recipe was created by Mark.
Mark is a personal trainer and qualified nutritionist. He loves coming up with delicious recipes that won’t leave you feeling hungry!