Desserts
French
FrenchChocolate Fondant
The molten-centred chocolate pudding shown three ways, from a reliable cocoa-rich basic to a chef-level fondant with a Valrhona ganache core and salted caramel. Each tier improves the chocolate and the gooey middle.
Vegetarian
Nut-free
Budget version
Everyday dark chocolate and value cocoa for a dependable molten middle.
Per serving£1.10
Total cost£2.20
Time27 min
Ingredients for 2
- 75 g dark chocolate , broken up
- 75 g butter , plus extra for the moulds
- 2 eggs
- 60 g caster sugar
- 50 g plain flour
- 1 tbsp cocoa powder , for dusting the moulds
Method
- Heat the oven to 200C fan. Butter two ramekins and dust with cocoa, tapping out the excess.
- Melt the chocolate and butter together over a pan of simmering water, then cool slightly.
- Whisk the eggs and sugar until pale, then fold in the chocolate followed by the flour.
- Divide between the ramekins and bake for 10 to 12 minutes until set on top but soft in the middle.
- Rest for 1 minute, then turn out onto plates and serve at once.
Equipment
- ramekins
- heatproof bowl
- whisk
The three ways, side by side
Budget
Everyday dark chocolate and value cocoa for a dependable molten middle.
Better
70% chocolate, brown sugar and a splash of espresso to deepen the flavour.
Ultimate
Valrhona batter with a frozen ganache core for a guaranteed flowing centre, plus salted caramel and gold-flecked finish.
