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
Better version
70% chocolate, brown sugar and a splash of espresso to deepen the flavour.
Per serving£2.15
Total cost£4.30
Time32 min
Ingredients for 2
- 100 g 70% dark chocolate , broken up
- 90 g unsalted butter , plus extra for the moulds
- 2 eggs
- 1 egg yolk
- 60 g light brown sugar
- 50 g plain flour
- 1 tbsp strong espresso , cooled
- 1 pinch sea salt
- 2 tbsp cocoa powder , for dusting the moulds
Method
- Heat the oven to 200C fan. Generously butter two dariole moulds and dust with cocoa.
- Melt the chocolate and butter together until smooth, then stir in the espresso and salt and cool slightly.
- Whisk the whole eggs, yolk and brown sugar until thick and pale.
- Fold in the chocolate mixture, then sift in the flour and fold gently.
- Fill the moulds and chill for 15 minutes, then bake for 11 to 12 minutes until risen with a wobble.
- Loosen the edges, turn out and serve immediately with cream or ice cream.
Equipment
- dariole moulds
- 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.
