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
Ultimate version
Valrhona batter with a frozen ganache core for a guaranteed flowing centre, plus salted caramel and gold-flecked finish.
Per serving£4.75
Total cost£9.50
Time53 min
Ingredients for 2
- Ganache core
- 60 g Valrhona 66% chocolate , for the ganache core
- 60 ml double cream , for the ganache core
- Fondant
- 120 g Valrhona 70% chocolate , broken up
- 100 g unsalted butter , plus extra for the moulds
- 2 eggs
- 2 egg yolks
- 70 g golden caster sugar
- 45 g plain flour
- 2 tbsp cocoa powder , for dusting the moulds
- To serve
- 4 tbsp salted caramel sauce , to serve
- 1 pinch edible gold leaf , to finish
Method
- Make the ganache core first: heat the cream, pour over the 66% chocolate, stir to a smooth ganache, then freeze in two small spheres until solid.
- Heat the oven to 200C fan. Butter and cocoa-dust two metal dariole moulds thoroughly.
- Melt the 70% chocolate with the butter until glossy and set aside to cool slightly.
- Whisk the eggs, yolks and sugar to a thick ribbon, fold in the chocolate, then sift in and fold the flour.
- Half-fill each mould, press in a frozen ganache sphere, then top with batter and chill for 20 minutes.
- Bake for 12 to 13 minutes until risen and set at the edges, then turn out carefully.
- Pool salted caramel on each plate, sit the fondant on top and finish with a fleck of gold leaf.
Equipment
- dariole moulds
- heatproof bowl
- stand mixer
- silicone sphere mould
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.
