Indulgent Chocolate Fondants

These chocolate fondants are very rich and indulgent.

Good quality chocolate makes all the difference, so try to get chocolate with a minimum of 50% cocoa solids.


 Chocolate Fondant


(serves 4)



110 g/4 oz butter

200 g/7 oz plain chocolate, broken into pieces

3 eggs, separated

110 g/4 oz caster sugar

Pouring cream, to serve


Preheat the oven to 180C/350F/Gas 4.

Generously butter 4 pudding basins or ramekins.(using 1oz/25g)


Melt the chocolate in a heatproof bowl set over a pan of simmering water.

Remove from the heat and whisk in the remaining 75 g/3 oz of the butter until melted.

Set aside.


Place the egg whites in a bowl and whisk until stiff peaks have formed. Whisk in half of the sugar, a third at a time, whisking well after each addition until stiff and very shiny.


In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture. Fold in the meringue and use to fill the prepared cups two-thirds full. Arrange on a baking sheet and bake for 12 minutes until well risen but still with a slight wobble in the middle.