Melt-in-the-Middle
Chocolate Fondant

It may come as a surprise to you, but I tend to avoid chocolate-y desserts. Saying that, I absolutely love chocolate fondants and when I realised how easy they were to make, I was so happy and now they're my go-to dessert when hosting people. They're not just rich, chocolate-y goodness, but they also have that element of surprise when taking your first bite and revealing the soft centre. I love when a dessert it both fun and tasty to eat!

The secret to chocolate fondants (and all chocolate desserts for that matter) is to use good quality chocolate!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

My fondant broke apart when I took it out of the mould
If your fondant breaks when you flip it, it is either down to not lining the mould correctly, undercooking it slightly or you didn't leave it for long enough after it came out the oven
I didn't get the runny centre!
Essentially, the runny centre of a fondant is slightly undercooked cake. If there isn't a runny centre in your fondant, reduce the cooking time by 1-2 minutes
What's the difference between a lava cake, chocolate fondant and a chocolate soufflé?
I've realised that in different cultures and countries, this same dessert goes by different names so if you're not sure what to refer it to, ask a local! I learnt that these are chocolate fondants and a soufflé is the dessert made with egg whites, however my husband calls this a soufflé!

My fondant broke apart when I took it out of the mould
If your fondant breaks when you flip it, it is either down to not lining the mould correctly, undercooking it slightly or you didn't leave it for long enough after it came out the oven
I didn't get the runny centre!
Essentially, the runny centre of a fondant is slightly undercooked cake. If there isn't a runny centre in your fondant, reduce the cooking time by 1-2 minutes
What's the difference between a lava cake, chocolate fondant and a chocolate soufflé?
I've realised that in different cultures and countries, this same dessert goes by different names so if you're not sure what to refer it to, ask a local! I learnt that these are chocolate fondants and a soufflé is the dessert made with egg whites, however my husband calls this a soufflé!

The fondant batter can last in the fridge for up to 4 days, so you can make the batter ahead of time and then bake fresh whenever you want
Add a surprise centre such as white chocolate, peanut butter or biscoff spread by filling the mould up half way with the fondant batter, inserting your extra filling then covering it with more batter

The fondant batter can last in the fridge for up to 4 days, so you can make the batter ahead of time and then bake fresh whenever you want
Add a surprise centre such as white chocolate, peanut butter or biscoff spread by filling the mould up half way with the fondant batter, inserting your extra filling then covering it with more batter

The fondant batter can last in the fridge for up to 4 days, so you can make the batter ahead of time and then bake fresh whenever you want
Add a surprise centre such as white chocolate, peanut butter or biscoff spread by filling the mould up half way with the fondant batter, inserting your extra filling then covering it with more batter

Fill a saucepan with water and place onto a low-medium heat
Combine the chocolate and butter in a heatproof bowl and place over the saucepan to melt
Whilst the butter and chocolate are melting, combine the eggs, egg yolks and icing sugar in a large bowl and whisk until fully combined with no remaining lumps of sugar
Once the chocolate and butter have melted, mix to combine and slowly pour into the bowl with the sugar and egg
Use the whisk to combine
Sift together the flour and the cocoa powder directly into the other ingredients and use a spatula to fold the batter until fully combined and smooth
Pour the batter into a piping bag, secure the top and place it into the fridge for about half an hour
Preheat the oven to 170°C/338°F with fan or 190°C/390°F
Prepare the ramekin mould by brushing some melted butter around the inside of the mould and sprinkling over some cocoa powder
Take the batter from the fridge and cut a small hole at the bottom of the piping bag
Fill the mould about 2/3 full
Bake for 10-12 minutes until a ring of cooked cake appears on top and the centre still looks soft
Remove from the oven and leave to cool for one minute in the mould
Carefully flip the fondant onto a serving plate and remove the mould
Serve immediately (best with ice cream!)

Fill a saucepan with water and place onto a low-medium heat
Combine the chocolate and butter in a heatproof bowl and place over the saucepan to melt
Whilst the butter and chocolate are melting, combine the eggs, egg yolks and icing sugar in a large bowl and whisk until fully combined with no remaining lumps of sugar
Once the chocolate and butter have melted, mix to combine and slowly pour into the bowl with the sugar and egg
Use the whisk to combine
Sift together the flour and the cocoa powder directly into the other ingredients and use a spatula to fold the batter until fully combined and smooth
Pour the batter into a piping bag, secure the top and place it into the fridge for about half an hour
Preheat the oven to 170°C/338°F with fan or 190°C/390°F
Prepare the ramekin mould by brushing some melted butter around the inside of the mould and sprinkling over some cocoa powder
Take the batter from the fridge and cut a small hole at the bottom of the piping bag
Fill the mould about 2/3 full
Bake for 10-12 minutes until a ring of cooked cake appears on top and the centre still looks soft
Remove from the oven and leave to cool for one minute in the mould
Carefully flip the fondant onto a serving plate and remove the mould
Serve immediately (best with ice cream!)

My fondant broke apart when I took it out of the mould
If your fondant breaks when you flip it, it is either down to not lining the mould correctly, undercooking it slightly or you didn't leave it for long enough after it came out the oven
I didn't get the runny centre!
Essentially, the runny centre of a fondant is slightly undercooked cake. If there isn't a runny centre in your fondant, reduce the cooking time by 1-2 minutes
What's the difference between a lava cake, chocolate fondant and a chocolate soufflé?
I've realised that in different cultures and countries, this same dessert goes by different names so if you're not sure what to refer it to, ask a local! I learnt that these are chocolate fondants and a soufflé is the dessert made with egg whites, however my husband calls this a soufflé!