This delicious chocolate fondant recipe by James Martin is quick and easy to make, perfect for a rich, indulgent dessert. With its gooey center and crispy edges, it’s a treat that’s sure to impress. Using simple ingredients like butter, dark chocolate, and eggs, you can enjoy this creamy, decadent dessert in no time!
Ingredients Needed
To line the moulds:
- 15g (½ oz) butter
- 1 tbsp cocoa powder
- 1 tsp tea leaves
For the fondants:
- 125g (4.4 oz) dark chocolate
- 125g (½ cup + 1 tbsp) butter
- 1 tsp tea leaves
- 4 eggs
- 100g (½ cup) caster sugar
- 60g (½ cup) plain flour
To serve:
- Cocoa powder to dust
- Clotted cream
How To Make Chocolate Fondant
- Prepare the Moulds: Preheat the oven to 200°C (400°F). Brush 6 x 8cm (3-inch) dariole moulds with butter, then coat them in cocoa powder. Sprinkle the tea leaves into the bottom of each mould.
- Melt the Chocolate and Butter: Melt the butter with the dark chocolate, either in a heatproof bowl over simmering water or in the microwave.
- Mix the Eggs and Sugar: In a separate bowl, whisk the eggs and caster sugar until pale and fluffy.
- Combine the Mixtures: Stir the melted chocolate and butter mixture into the egg and sugar mixture. Gently fold in the flour until just combined.
- Fill the Moulds: Divide the mixture evenly between the 6 prepared moulds, then place them on a baking tray.
- Bake the Fondants: Bake for 9 minutes, or until the edges are set but the center remains soft.
- Serve: Tip the fondants onto plates, dust with cocoa powder, and serve with a quenelle of clotted cream on the side.
Recipe Tips
- Don’t overbake: To achieve the perfect gooey center, bake the fondants for no longer than 9 minutes. The edges should be set, but the center should still be soft.
- Let the fondants cool briefly before serving: After baking, allow the fondants to rest for 1-2 minutes before turning them out onto plates. This will help them hold their shape.
- Use fresh tea leaves: Adding tea leaves to the bottom of the moulds gives the fondants a subtle flavor that complements the chocolate. Make sure the leaves are fresh for the best taste.
How To Store Leftovers?
- Refrigerate: Let the leftover fondants cool to room temperature before placing them in an airtight container. Store in the fridge for up to 2 days. When ready to serve, let them come to room temperature.
- Freeze: If you want to freeze the fondants, allow them to cool completely before wrapping them tightly in plastic wrap and foil. Freeze for up to 1 month. To serve, thaw in the fridge overnight and bring them to room temperature before serving.
Nutrition Facts
Serving Size: 1 serving (typically 1 fondant)
- Calories: 310
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 100mg
- Sodium: 70mg
- Potassium: 190mg
- Total Carbohydrate: 33g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 5g
Try More James Martin Recipes:
- James Martin Victoria Sponge
- Jame Martin Crab Gratin
- James Martin Cheese Scones
- James Martin Sweet Shortcrust Pastry
James Martin Chocolate Fondant
Description
This delicious chocolate fondant recipe by James Martin is quick and easy to make, perfect for a rich, indulgent dessert. With its gooey center and crispy edges, it’s a treat that’s sure to impress. Using simple ingredients like butter, dark chocolate, and eggs, you can enjoy this creamy, decadent dessert in no time!
Ingredients
To line the moulds:
For the fondants:
To serve:
Instructions
- Prepare the Moulds: Preheat the oven to 200°C (400°F). Brush 6 x 8cm (3-inch) dariole moulds with butter, then coat them in cocoa powder. Sprinkle the tea leaves into the bottom of each mould.
- Melt the Chocolate and Butter: Melt the butter with the dark chocolate, either in a heatproof bowl over simmering water or in the microwave.
- Mix the Eggs and Sugar: In a separate bowl, whisk the eggs and caster sugar until pale and fluffy.
- Combine the Mixtures: Stir the melted chocolate and butter mixture into the egg and sugar mixture. Gently fold in the flour until just combined.
- Fill the Moulds: Divide the mixture evenly between the 6 prepared moulds, then place them on a baking tray.
- Bake the Fondants: Bake for 9 minutes, or until the edges are set but the center remains soft.
- Serve: Tip the fondants onto plates, dust with cocoa powder, and serve with a quenelle of clotted cream on the side.
Notes
- Don’t overbake: To achieve the perfect gooey center, bake the fondants for no longer than 9 minutes. The edges should be set, but the center should still be soft.
- Let the fondants cool briefly before serving: After baking, allow the fondants to rest for 1-2 minutes before turning them out onto plates. This will help them hold their shape.
- Use fresh tea leaves: Adding tea leaves to the bottom of the moulds gives the fondants a subtle flavor that complements the chocolate. Make sure the leaves are fresh for the best taste.
James Martin Chocolate Fondant