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Chocolate fondant
Chocolate FondantHarry Weir

Foolproof Chocolate Fondant

This Cook's Academy recipe can be made by absolutely anyone.

Serving: 6
Time: 30mins, plus chilling time
Difficulty: Medium


  • Cocoa powder, for dusting
  • 125g unsalted butter, plus extra for greasing
  • 125g dark chocolate
  • 3 large eggs
  • 150g sugar
  • 35g flour
  • Cream or ice-cream to serve


  1. Butter six dariole moulds and sprinkle the insides with cocoa powder.
  2. Preheat the oven to 200C°/gas mark 6.
  3. Melt the butter and chocolate in a bowl set over a pan of simmering water.
  4. Whisk the eggs and sugar together until white and fluffy, then add the melted chocolate mixture. Lastly, fold in the flour.
  5. Pour into the prepared ramekins and chill for three hours in the fridge or overnight if possible.
  6. Bake in the oven for eight to 10 minutes – the centres should still be runny. Leave the chocolate fondants to rest for a minute or so before turning each dariole mould upside down onto a separate dessert plate and the fondants will slip out. Serve with cream or ice-cream.

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  • As all ovens vary, the trick to getting the fondant just right for a dinner party is to make an extra, ‘tester’ fondant which is baked in advance to ensure the oven temperature and cooking time is just right to achieve the desired gooeyness.
  • Placing the fondants in the fridge beforehand is essential, otherwise, they won’t bake right. If you’re really stuck for time, you can place them in the freezer for 30 minutes instead. Ensure your ‘tester’ goes through the same process.
  • If you don’t have dariole moulds, cleaned mini cans of beans can be used instead.