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Prep 30 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
For the fondant
  • 200 g Dark chocolate
  • 200 g Golden caster sugar
  • 280 g Unsalted butter
  • 4 Whole eggs
  • 2 Egg yolks
  • 200 g Plain flour
  • Cocoa Powder for dusting
Caramel Sauce
  • 300 g Caster sugar
  • 100 g Butter
  • 200 ml Double cream
Molten Chocolate Fondant
Molten Chocolate Fondant Molten Chocolate Fondant

There's nothing like a molten chocolate fondant to WOW your friends when they come over for dinner.

  1. First get the moulds ready, use 80g of softened butter and rub it inside the mould. Make sure there are no dry gaps. Then dust each mould with cocoa powder so that each mould has a nice coating, but no lumps.
  2. Place the moulds in the fridge whilst you get the mix ready.
  3. Melt the chocolate and remaining butter in a heatproof bowl over a pan of simmering water, when it's completely melted take off the heat and set aside.
  4. Whisk together the eggs and egg yolks along with the sugar until it is pale and thick.
  5. Sift the flour into the eggs and fold in using the figure of 8 method.
  6. Pour the melted chocolate into the mix and beat together, the mix will shrink slightly. The mix should resemble a loose cake batter.
  7. Tip the mix into a jug, then pour it into the moulds, filling them to about two thirds.
  8. You can keep these in the fridge for up to 2 days before you cook them.
  9. Now get the caramel sauce ready. Tip the sugar into a heavy based pan along with 4 tbsp. of water.
  10. Cook on a medium heat until you have a caramel, the sugar should be golden, but not burnt.
  11. Tale off the heat and beat in the butter and then the cream. Leave to cool.
  12. To cook the fondants, preheat the oven to 200℃ place the fondants on a baking tray and cook for 10-12 minutes.
  13. Remove from the oven and leave to sit for 2 minutes. Drizzle the caramel sauce over a plate, then turn the fondant over. If they are cooked properly they should slip right out.
  14. Serve with toasted hazelnut and ice cream.

As a youngster, I hit rock bottom and landed myself in a young offenders. I managed to turn my life around, became the first person to earn a Gold D of E Award behind bars and through this found my passion in cooking. I was taken on by Jamie Oliver, eventually started my own business and now find myself catering for royals and celebs. I use my love for food to spread joy and help others find purpose and change their lives. I mentor youngsters who have been in trouble with the law and regularly go back into prisons to share my experiences. I find myself being in a very fortunate position where I am able to do something I really love AND get paid for it!

Molten Chocolate Fondant

There's nothing like a molten chocolate fondant to WOW your friends when they come over for dinner.

Prep 30 minutes
Total 40 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
For the fondant
  • 200 g Dark chocolate
  • 200 g Golden caster sugar
  • 280 g Unsalted butter
  • 4 Whole eggs
  • 2 Egg yolks
  • 200 g Plain flour
  • Cocoa Powder for dusting
Caramel Sauce
  • 300 g Caster sugar
  • 100 g Butter
  • 200 ml Double cream
  1. First get the moulds ready, use 80g of softened butter and rub it inside the mould. Make sure there are no dry gaps. Then dust each mould with cocoa powder so that each mould has a nice coating, but no lumps.
  2. Place the moulds in the fridge whilst you get the mix ready.
  3. Melt the chocolate and remaining butter in a heatproof bowl over a pan of simmering water, when it's completely melted take off the heat and set aside.
  4. Whisk together the eggs and egg yolks along with the sugar until it is pale and thick.
  5. Sift the flour into the eggs and fold in using the figure of 8 method.
  6. Pour the melted chocolate into the mix and beat together, the mix will shrink slightly. The mix should resemble a loose cake batter.
  7. Tip the mix into a jug, then pour it into the moulds, filling them to about two thirds.
  8. You can keep these in the fridge for up to 2 days before you cook them.
  9. Now get the caramel sauce ready. Tip the sugar into a heavy based pan along with 4 tbsp. of water.
  10. Cook on a medium heat until you have a caramel, the sugar should be golden, but not burnt.
  11. Tale off the heat and beat in the butter and then the cream. Leave to cool.
  12. To cook the fondants, preheat the oven to 200℃ place the fondants on a baking tray and cook for 10-12 minutes.
  13. Remove from the oven and leave to sit for 2 minutes. Drizzle the caramel sauce over a plate, then turn the fondant over. If they are cooked properly they should slip right out.
  14. Serve with toasted hazelnut and ice cream.

As a youngster, I hit rock bottom and landed myself in a young offenders. I managed to turn my life around, became the first person to earn a Gold D of E Award behind bars and through this found my passion in cooking. I was taken on by Jamie Oliver, eventually started my own business and now find myself catering for royals and celebs. I use my love for food to spread joy and help others find purpose and change their lives. I mentor youngsters who have been in trouble with the law and regularly go back into prisons to share my experiences. I find myself being in a very fortunate position where I am able to do something I really love AND get paid for it!

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