Ever since seeing Chris’ winning chocolate fondants on Masterchef, I’ve been itching to try them for myself. As Matt Preston would happily tell you, the key to a good chocolate fondant is the oozey-ness factor in the chocolate centre. So joined by good friends and a bottle of sparkling, we decided to skip dinner and take on the chocolate dessert challenge. We were surprised by how easy and simple these were to make. They took 20 minutes all up – pretty good for such a rich and decadent dessert!
Chocolate Fondants
Chocolate Fondants (serves 6)
220g unsalted butter
1 teaspoon of unsweetened cocoa powder, for dusting
250 g dark chocolate (70% dark or higher), chopped
4 large eggs
4 large egg yolks
2/3 cup sugar
1/3 cup plain flour, sifted
Crème fraîche and icing sugar for serving
Preheat the oven to 200 degrees Celsius. Lightly spray six medium sized ramekins with canola oil and dust with cocoa powder.
Place the chocolate and butter into a saucepan and stir over medium heat. Be careful not to burn the chocolate and reduce heat to low until mixture is smooth.
Dangerously chocolaty
Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume; this will take about 3 to 5 minutes.
Whip them! Beat them! And watch them rise!
Fold in the melted chocolate mixture.
It's all coming together now...
Add the flour and whisk until smooth.
See the richness? Yum!
Pour into the prepared molds, dividing equally.
All our hopes are on you little buddy!
Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides. Let the fondants rest for 3 to 4 minutes.
To serve, tip the moulds onto a plate and lightly tap the bottom to release fondants. Add a dollop of crème fraîche to the side and dust with icing sugar.
Voila! Rich, chocolaty fondants in no time at all.
Look at the gooey goodness!
Thanks to foodizm for this fantastic recipe!
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23 comments
That first shot had me drooling, so much gooey chocolate goodness! Looks amazing.
I have always wanted to grab hold of that recipe ever since they featured it on the wedding episode… thanks for posting this up and will give it a go soon!
I am licking the screen…gimmme now, me wanty!
Those look AMAZING! I’ve always been afraid to make these little individual pots of chocolate, afraid they A. won’t come out of the ramekin, or B. tear all apart while trying to get them out. =)
I’ll have to try it, I guess.
Oh gosh, I was stop on my tracks as I browsed TasteSpotting by this photo! I honestly had never seen one of these home-made “volcano” cakes look this amazing and restaurant-worthy! It looks incredible and and I’m glad I stopped by because your blog is really cool
OMG!
This cake is our favorite dessert and yours looks amazing tasty
I paused at first, seeing the caption on Tastespotting: “Nothing to warm you up on a cold winter’s night…” Here in the States we are smack in the middle of summer. And yet! Your picture and recipe call to me. I would love this dish winter, spring, summer and fall.
Best,
Casey
That oozing chocolate in the first photo looks perfect. Yummo!
I love fondant..! The first time I made them I had to check the recipe so many times because I was sure there wasn’t enough flour. Nope, it was right.
They look absolutely amazing! Well done on being patient enough to wait the 3-4 minutes before eating as well. I always forget & end up burning the tip of my tongue…
Such asolutely fantastic fondants, Matt Preston would approve. I’ve been lured by Chris’s strawberry souffle, so that’s on my list as well.
Oh my god. This looks DELICIOUS. Your photos are gorgeous! There used to be a restaurant near me that serves chocolate fondants like this but it closed down and I haven’t been able to find one at a restaurant since
OMG. This looks amazing! That oozing chocolate …. yum
That first photo…. *drooooooooool* I must give these a go mmmmmm
omg what a money shot! i always say i’m over chocolate fondants but then i see that gooey middle and oh i’m in love all over again…
What a killer first shot! That looks totally fantastic to eat
I could so do the chocolate and spatula straight out of the pot. If I were to make it, I don’t think I’d be able to get past that stage
The photo of the oozing chocolate is fantastic! Who can say no to oozing chocolate?! I love the decadence of chocolate fondants!
Hi Steph – Gooey chocolate is the best kind of chocolate.
Hi Trisha – I couldn’t stop thinking about these fondants after watching the Wedding episode! Give em a whirl and let me know how you go.
Hi Reem – I hope your screen is clean
Hi Rachelle – I had some trouble getting the fondant out of the moulds once I let them sit too long. I recommend giving the moulds a good spray before baking and then releasing them as soon as you let them cool for 3-4 minutes. Minor tearing actually gives you that oozing chocolate!
Hi Marta – Thanks for stopping by! Very flattered
Hi Pontch – It is definitely one of my favourites too!
Hi Casey – I thought that description would have thrown some people off! Thanks for visiting.
Hi Forager – You should have seen us run around like headless chooks trying to get this photo right!
Hi Tina – I was surprised by that too! We do worry about the amount of butter though. It does call for a double session at the gym.
Hi Shez – You are hilarious! As much as I like to think I have asbestos fingers, I’ve just been burned too many times before.
Hi Belle – Yummm, strawberry souffle. I wonder if I’ll ever try Andre’s failed strawberry risotto… Looked… “Interesting”
Hi Tessa – No need to worry with such an easy to make recipe like this one. Highly recommend you try it!
Hi Betty – Totally agree with you
Hi FFichiban – Yes! Please do! Let me know how you go with them.
Hi Helen – Thanks! I don’t think I could ever get over these… I do go through a love hate cycle with chocolate.
Hi Simon – Mr. Taste is the same, he eats all the ingredients before I can whack them all together!
Hi Rilsta – No, I’ve never said no to oozing chocolate!
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This looks amazing, I love making fondants and have always wanted to experiment with different centres inside. I love how simple they are yet to the taster, they seem sooooo ridiculously hard.
Always a hit…..I could even have some now
OMG, I tried these a month ago and have made them for every dinner party I’ve had since and they are a MASSIVE hit… THANK YOU!
yummyummy!!! if you want to be absolutely sure that you will have oozy chocolate, put a piece of chocolate 1/3 of the way down when you are filling up the ramekins, so that when you take it out of the oven it will be melted. hehehe i like cheats like that
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