This perfect pot of molten chocolate, gooey in the middle and fluffy on the outside is always a winning dessert for special occasions. Serve this up and be sure to woo your audience, with its chocolate goodness. The head chef at Tankardstown has taken the time to share his secret recipe for how to make a chocolate fondant. He’s even included slight alterations (see the ingredients) that can be made if you are dairy intolerant/coeliac. Best of all, it’s extremely simple to make only requiring you to mix it up and pop it in the oven.
For best results, it is recommended that aluminium baking moulds are used as the fondant will cook more evenly than in ramekins. Make sure to grease lightly before use.
- Preheat the oven to 200°C. Grease pudding moulds well.
- Melt chocolate and butter over Bain-Marie (method explained below)
- In a separate bowl whisk sugar and eggs until light in colour.
- Mix chocolate mixture with egg and sugar mix.
- Sieve and fold in flour
- Tip the fondant into a jug, then evenly divide between the moulds.
- Fill your moulds 3/4 way up and bake for 8 minutes until just set and risen.
- Allow to rest for a minute or two, then turn the chocolate fondants out onto warmed plates and serve immediately.
Tip: Best served with a dollop of clotted cream.
Bain-Marie method: Fill a saucepan with water about one third of the way to the top. Bring it to a boil. Place a glass bowl that is slightly bigger than the saucepan. It is important that the bottom of the bowl is not touching the boiling water.