The best chocolate fondant
Prep
15 mins
Cook
10 mins
Servings
8
Difficulty
Medium
This is my go to dinner party dessert, and honestly, it's foolproof. Rich Belgian chocolate paired with a silky, molten center creates pure indulgence in under thirty minutes from start to table. Dark chocolate is packed with antioxidants that make you feel a bit less guilty about this decadent treat. The beauty of this recipe is its simplicity, just a handful of ingredients and minimal prep work, so you can spend more time with your guests instead of fussing in the kitchen. Those Lindor truffles hiding in the middle are the secret weapon that transforms a good chocolate cake into something truly spectacular. Trust me, everyone will think you spent hours on this.
Ella x
Ingredients
- 200 gramsbutter(plus extra for greasing)
- 200 gramsbelgian dark chocolate(chopped)
- 8large free range eggs(4 whole, 4 yolks, at room temperature)
- 100 gramscaster sugar
- 25 gramsplain flour
- 8lindt lindor extra dark chocolate truffles(Lindt Lindor Chocolate Truffles, or similar chocolate balls )
- 1double cream(lightly whipped, to serve)
- 1blueberries(Fresh berries, to serve )
Detail level
Instructions
- 1
Preheat the oven to 190ºC, gas mark 5. Liberally butter 8 x 210ml mini pudding or dariole moulds – aluminium ones work best to achieve a crisp, evenly baked pudding. Place on a baking tray.
- 2
Melt the dark chocolate and 200g butter in a large heatproof bowl over a pan of simmering water. Stir together until no lumps remain and the mixture is smooth, then remove from the heat and set aside to cool slightly.
- 3
Crack 4 eggs into another large bowl or the bowl of a stand mixer, then add the 4 yolks and sugar. Using an electric hand mixer or the stand mixer, whisk until thick, fluffy and pale, 2-3 minutes. Fold in the slightly melted chocolate using a spatula, then sift over the flour and mix well to combine.
- 4
Divide the mixture between the prepared moulds, then press a chocolate ball into the centre of each. The moulds should be about two-thirds full. You can chill the puddings for up to 2 days at this stage.
- 5
Bake for 8-10 minutes. When ready, there should be a thin crust on top and the centre should still have a slight wobble when pressed.
- 6
Leave the puddings to stand for 2 minutes, then turn out. I run a small palette knife around the inside of each mould to loosen it slightly. Serve with double cream and the berries.
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