Chocolate Fondant Recipe | Coeur de Xocolat

Serves: 4

Prep time: 25 mins

Cook time: 10 mins

Total time: 35 mins

Dietary: Contains eggs, dairy, gluten

Meal type: dessert

Misc:

Occasion:

Author: dghchocolatier

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Ingredients

  • 150 g unsalted butter, plus extra for greasing
  • 15g Cocoa powder, plus extra for dusting moulds
  • 150g Kokoa Collection Venezuela 58%, roughly chopped
  • 75g plain flour
  • 180g golden caster sugar
  • 3 eggs and 3 yolks
  • (Optional) pinch of sea salt or ½ tsp espresso powder

Method

1.    Preheat oven to 190 °C (170 °C fan).

    2.    Butter and dust four 220 ml ramekins with cocoa; chill.

    3.    Gently melt butter and chocolate in a microwave or bowl over hot water (40–45 °C). Cool 5 min.

    4.    Whisk eggs, yolks, and sugar until thick and pale.

    5.    Fold in cooled chocolate mixture gradually.

    6.    Sift in flour and fold until smooth.

    7.    Divide between ramekins; chill 30 min or overnight.

    8.    Bake 9–11 min until the tops are set but centres remain soft.

    9.    Rest 1 min, loosen edges, invert to serve.

Chef’s Tip:

Pair with honey cream or a scoop of cocoa-nib ice cream for texture contrast.