Chocolate fondant recipe
This chocolate fondant recipe is the ultimate indulgent sweet treat that will delight guests at your next dinner party. Serve as a showstopping end to a main meal – your loved ones won’t be able to resist!
It might sound too good to be true, but dark chocolate has plenty of health benefits. It’s rich in natural antioxidants and vital minerals including potassium, iron, magnesium and copper. Research shows that dark chocolate’s high-cocoa content can cause an increase in blood circulation to the skin’s upper layers. These added blood vessels can help provide the healthy oxygenation your skin needs to help protect itself and give a youthful glow.
We’ve used a bar with 80% cocoa solids here, but opting for a bar with a minimum of 70% cocoa solids offers a number of helpful benefits too.
Serve this melt-in-the-middle chocolate fondant recipe with a helping of vanilla ice cream. If you’re after something with a little less sugar, opt instead for a dollop of clotted cream.
Discover more delicious chocolate puddings from Liz Earle Wellbeing
- 60g salted butter (plus extra for greasing)
- 300g 80% dark chocolate
- 75g milk chocolate
- 115g golden caster sugar
- 4 large organic eggs
- 2 tsp vanilla extract
- 65g spelt flour
- 20g plain flour
- Sea salt
- Butter six dariole moulds. Melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat and let the chocolate cool.
- Cream together the butter and sugar until pale, then beat in the eggs, vanilla and a pinch of salt until well mixed.
- Fold in the flour until fully combined, then gently add the cooled chocolate and mix until you have a smooth batter.
- Divide the batter between the six moulds and either cook straight away for eight minutes, or keep chilled and cook later. If cooking from fridge-cold, add a couple more minutes onto the cooking time.
- Remove from the oven, leave to cool for one minute, then turn out onto plates, dust with cocoa powder and serve with vanilla ice cream.