Chocolate Fondant


A light chocolate sponge with a rich chocolate ganache centre



  • 100 g dark chocolate, broken into cubes
  • 1/2 cup butter + 2 tablesppon butter
  • 100 g flour
  • 2 eggs
  • 2 yolks
  • 3/4 golden caster sugar
  • 1-2tbsp cocoa powder


  1. Preheat the oven 180 C.
  2. Melt the chocolate and 1/2 cup butter in a bowl. Leave to cool, stirring occasionally, until smooth but still liquid.
  3. Melt 2 tbsp butter and use to grease 2-4 individual pudding moulds. Dust with the cocoa powder and chill until needed.
  4. Put the eggs and sugar in a large mixing bowl and beat with an electric whisk until fluffy.
  5. Sift in the flour and gently fold it into the egg mixture using a large metal spoon or spatula. Fold in the cooled chocolate mixture.
  6. Divide the mixture evenly between the prepared moulds.
  7. Cook for 10 minutes, or until risen, with a set crust on the top.
  8. Remove from the oven and leave to stand for 1 minute.
  9. Carefully turn the puddings out onto plates and serve with sugar.


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