Rich, indulgent and wonderfully gooey in the middle, these chocolate fondants are a classic dessert that's surprisingly simple to make at home. With a soft chocolate sponge and a molten chocolate centre, they're perfect for dinner parties or whenever you're in need of a proper chocolate fix.
Ingredients
Makes 8–12 servings in a muffin tray
For the base
50g softened butter, for greasing
Cocoa powder, for dusting
200g good-quality dark chocolate (reserve 12 small pieces for the centres)
200g butter
200g golden caster sugar
4 eggs and 2 egg yolks
200g plain flour
METHOD
Prepare the moulds
Brush the inside of a muffin tray, dariole moulds or ramekins with the softened butter and place in the fridge to chill.
Break off 12 small pieces of chocolate, enough for one piece in the centre of each fondant, and set aside.
Make the chocolate mixture
Melt the 200g butter and remaining chocolate together in the microwave in 30-second intervals, stirring between each, or over a bain-marie (a heatproof bowl placed over a saucepan of gently simmering water).
Once completely melted and smooth, set aside to cool for approximately 5 minutes.
Preheat the oven to 180°C fan.
Prepare the fondant batter
In a separate bowl, gently whisk together the eggs, egg yolks and golden caster sugar until just combined.
Add the flour and fold through with a spoon, taking care not to incorporate too much air.
Gradually add the melted chocolate and butter mixture in three stages, stirring between each addition until fully incorporated.
Fill the moulds
Remove the prepared muffin tray or moulds from the fridge and brush with another layer of softened butter.
Using a fine tea strainer, thoroughly dust the inside of each mould with cocoa powder. This helps the fondants release easily once baked.
Divide the chocolate mixture evenly between the moulds, then gently push a reserved piece of chocolate into the centre of each one.
Bake and serve
Place in the preheated oven and bake for approximately 12 minutes at 180°C fan.
The fondants should have a glossy appearance, with the centres still slightly gooey.
Remove from the oven and leave to stand for 1–2 minutes.
Carefully turn the fondants out onto a board or serving plate. If using a muffin tray, place a chopping board over the tray and turn it over using oven gloves. Gently tap to release the fondants, running a knife around the edges if necessary.
Serve immediately with cream or ice cream and a few fresh raspberries.
Tip: For a little twist, try adding a piece of flavoured chocolate to the centre of each fondant before baking. Orange or chilli chocolate works particularly well for an extra surprise when you break into the middle!