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60g good quality dark chocolate broken into pieces

60g caster sugar

60g plain flour

30g unsalted butter chopped so it's not one lump

Knob of butter (separate from above)

2 eggs

Cocoa powder (about a dessert spoon but don't bother measuring out)

Foolproof chocolate fondants

preparation 5 mins • you cook for 14 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

Chocolate lovers beware. This dessert should come with a warning. Do not expect to act rationally between the serving and eating of this dish. Chocolate fondants have a reputation for being difficult but they're really not! It's so easy to make, and so sticky and rich, chocolate dessert doesn't get better than this.

Saucepan

Glass mixing bowl to sit on the saucepan

Small saucepan

Large mixing bowl

2 ramekins or pudding molds

Electric whisk (you can do by hand if you want)

Spatula

Pastry brush

Wooden spoon

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Before you start, have both saucepans on the hob, one filled with an inch of barely simmering water. Have the chocolate and butter next to the hob, and the flour and other ingredients on your work surface. Preheat your oven to 180c and click here!

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Preheat your oven to 180c. Put both saucepans on the hob, one filled with an inch of barely simmering water. Take your glass bowl and add the chocolate and 30g amount of butter. Put the bowl on top of the saucepan containing the water and melt the chocolate for 5 minutes. The important things here are that the water isn't rapidly boiling and the bottom of the bowl shouldn't be touching the water.

Next turn the small pan on a medium heat and melt the knob of butter. Once melted, take the saucepan over to the work surface and brush the inside of your ramekins or molds with the melted butter. Pop the ramekins into your fridge whilst you make the fondant mix.

Crack 2 eggs into your mixing bowl and add the sugar. Whisk together until it's gone all fluffy and pale (takes about 30 seconds). Add the flour and beat together with a wooden spoon until it's all incorporated together.

It should be about time to remove the chocolate from the heat. Don't worry if it doesn't look completely melted, as you'll deal with that in a second.

Take the chocolate off the heat and stir with a spatula and it should now all melt and blend together. You should end up with a mix that looks like high gloss chocolate paint!

Take your ramekins/molds out of the fridge and repeat the process of brushing the butter on the insides. Next you need to add a teaspoon of cocoa powder and shake the ramekin to coat the base and sides. Tip the excess out into the other ramekin and do the same. 

Next you need to add about a third of the melted chocolate to the flour and egg mix and beat together. Repeat until you've added all the chocolate and you should have a nice runny chocolately cake mix.

Lastly you need to pour the mix into your ramekins, dividing equally. Pop the ramekins on a baking tray and bake in the oven for 11-13 minutes until they have just formed a crust on the top and is starting to come away from the sides of the ramekin. Check them after 11 minutes but they may need a little more time.

To serve, ease the fondant around the edges with a knife. Put a plate on top of the ramekin and flip it over to turn the fondant out and you're done!

I hope that you enjoy it.

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