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Chocolate fondant

The perfect chocolate fondant is a pudding style cake. This  pudding should be soft, spongy cake on the outside (layer) & the center is filled with  liquid chocolate.

  • 1  egg
  • 1  egg yolk
  • 1/3 cup  castor  sugar
  • 1 tbsp lemon zest
  • 1/3 cup  flour
  • 4 Tbsp  butter2 tsp
  • 1 tsp cocoa powder (to dust)
  • 50 g chocolate, broken into pieces
  • Vanilla ice cream and raspberries/strawberries, to serve
  • 4 ramekins/container (3 inches in diameter)
1- Heat the oven to 325F .
2- Grease the ramekins with butter (use some extra butter) and dust it with cocoa powder.
3- Melt chocolate and butter gently(use hot water in a sauce pan and place bowl of chocolate and butter over it). Once melted, remove the bowl from the saucepan and stir it until smooth.
4- In an other bowl,  beat the whole egg, egg yolk, and sugar together until pale and thick (use an electric mixer), then add the chocolate mixture. Use a wooden spoon to fold in the lemon zest, followed by the flour.
5- Divide the chocolate mixture evenly among the 4 containers and bake for 12-15 minutes.
6- Remove containers  from oven and turn the chocolate fondants out onto serving plates.
*Serve with a scoop of vanilla ice cream and fresh raspberries/strawberries.

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