Impossible to resist the oozy molten chocolate goodness of a chocolate fondant. These flourless chocolate fondants can be prepared in advance.
As a chocolate lover there are not many chocolate things I don’t love. Chocolate cake, chocolate cookies, chocolate macarons, and chocolate ice cream – I love them all. But there is nothing quite like the anticipation of digging your spoon into the centre of a chocolate fondant. A dry cooked centre is bitterly disappointing, but a soft centre that bursts and oozes onto the plate the moment it is freed from its chocolatey walls is a thing of pure joy.
Just like these flourless chocolate fondants, which you might also see referred to as molten chocolate puddings. Not only are these chocolate fondants are easy to throw together, they can be prepared in advance, and are sure to make even the fussiest of eaters smack their lips in anticipation. They are even gluten free too! Serve with a dollop of cream, whipped coconut cream, creme fraiche or ice cream and some fresh fruit such as strawberries or raspberries.
Flourless Chocolate Fondants
- 50 g butter plus extra for greasing, 1/2 stick
- 50 g 70% cocoa chocolate roughly chopped, 1 3/4 oz, bittersweet
- 1 large egg
- 1 egg yolk
- 25 g brown sugar 2 tbs
- 12 g cocoa plus extra for dusting, 1 1/2 tbs
- Brush melted butter inside 2 dariole moulds. Refrigerate and brush with melted butter again. Dust with cocoa, turning the moulds to ensure the moulds are well coated.
- Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water. Stir gently to combine well into a dark silky liquid and set aside to cool a little.
- Beat the egg, egg yolk and sugar together in a stand mixer fitter with a paddle attachment for at least 5 minutes, until the mixture is thick and moussey, and leaves a little trail before slowly sinking back into the rest of the mixture.
- Carefully fold in the melted chocolate and butter. Sift the cocoa over the top and fold in carefully.
- Divide the mixture between the prepared moulds and refrigerate for up to 6 hours before cooking.
- Preheat the oven to 200 celsius (400 Fahrenheit) ( if using a fan forced oven set the temperature at 180 celsius (355 Fahrenheit)) and place a baking tray inside.
- Place the fondants on top of the hot tray and bake 9–12 minutes. If the puddings will be sitting around for a few minutes before serving err on the side of caution and go for the shortest baking time. Leave for 1 minute before turning out into a bowl.
I've successfully made these puddings with coconut oil in place of butter. The flavour isn't quite as rich, but just as delicious, and a touch healthier.
For an extra oozy and decadent pudding push a square of chocolate into the centre of the pudding before baking.