Melt in the Middle Chocolate Fondants

Amy Massey
by Amy Massey
6 Fondants
2 hr

These chocolate fondants are always on the Christmas Dinner menu in my household, because they are an impressive, decadent dessert that should really be saved for special occasions.

The fondants are made of a rich chocolate cake with a crisp outer, which once broken reveals a luxurious, glossy, chocolatey lava centre. They really are a showpiece that will impress any dinner guest.

These chocolate fondants are always on the Christmas Dinner menu in my household.

Their luxurious oozing centres are sure to impress any dinner guest.

First, ramekins are covered in melted butter.

Then dusted with cocoa, to stop the fondants from sticking to the sides.

The chocolate pudding mixture is poured into the ramekins.

And baked until they rise to perfection.

Goes perfectly with my salted caramel sauce!

Melt in the Middle Chocolate Fondants
Recipe details
  • 6  Fondants
  • Prep time: 105 Minutes Cook time: 15 Minutes Total time: 2 hr
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  • 250g/9 oz unsalted butter
  • 200g/7 oz dark chocolate
  • 6 tablespoons cocoa powder
  • 4 eggs and 4 egg yolks
  • 200g/ 7 oz caster sugar
  • 200g/7 oz plain flour

Melt 50g of the butter in a small saucepan over a medium heat.
Coat the insides of 6 ramekins with the melted butter using a pastry brush. Use upward brushstrokes up the sides of the ramekin. Place the ramekins ibt he fridge for 15 minutes. You should have some melted butter left over.
Remove the ramekins from the fridge and coat with another layer of melted butter.
Add a heaped tbsp of cocoa powder into each ramekin and shake the powder around until the cocoa powder has completely coated the insides of the ramekin.
Heat a saucepan full of water gently over a medium-low heat and Place a glass bowl over the top. Add the remaining butter and chocolate to the bowl and stir continuously until the chocolate and butter has melted.
In a separate bowl, whisk the eggs, egg yolks and sugar together until pale and creamy. You may want to use a stand mixer for this.
Sift the flour into the eggs and stir until combined.
Add the chocolate mixture to the bowl, a little at a time and continually stir until well combined.
Pour the mixture into the prepared ramekins. You may wish to tip the mixture into a measuring jug first.
Place the ramekins in the fridge for 20 minutes and preheat your oven to 200 degrees celcius.
After 20 minutes, place the ramekins onto a baking tray and bake in the centre of your preheated oven for 15 minutes.
Remove the fondants from the oven and leave to stand for 1 minute before serving.
Using a tea towel, pick up a ramekin and gently tip it forward into the palm of your hand to loosen the fondant from the sides of the ramekin. Tip back into the ramekin or onto a plate.
  • These fondants can be made ahead and frozen. Just add approx. 10 minutes to the cooking time if cooking from frozen and keep an eye on them.
  • Disclaimer: this type of baking really is a science. For the benefit of my readers in the US, I have attempted to provide measurements in both metric and imperial. Please note however that the measurements I follow are in metric.
Amy Massey
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