James Martin Chocolate Fondant Recipe

This chocolate fondant is a rich, gooey dessert that’s super easy to make. It has a soft, molten center that oozes out when you cut into it. Perfect for special occasions or when you want a quick chocolate fix! Serve it warm with ice cream or dusted with cocoa powder.

Ingredients Needed:

• 1 tablespoon unsalted butter, softened
• 160 g (6 oz) dark chocolate, 70% cocoa, roughly chopped
• 160 g (1 stick plus 3 tablespoons) unsalted butter
• 4 eggs
• 200 g (1 cup minus 1 tablespoon) caster sugar
• 50 g (1/3 cup) plain flour (all-purpose flour)
• pinch of fine salt
• cocoa powder or icing sugar (powdered sugar), for dusting (optional)

How To Make Chocolate Fondant Recipe?

1. Preheat & prepare: Preheat your oven to 200°C (without fan). Grease 6 ramekins (250ml/1 cup size) with butter.
2. Melt chocolate & butter: Place chocolate and butter in a heatproof bowl. Melt them over a pan of simmering water (bain-marie) or in short bursts in the microwave. Stir until smooth and let cool slightly.
3. Make the batter: In a bowl, whisk together eggs, sugar, flour, and salt until smooth. Slowly mix in the melted chocolate until well combined.
4. Fill the ramekins: Divide the batter evenly among the greased ramekins, filling each halfway.
5. Bake: Place the ramekins on a baking tray and bake for 10-12 minutes. The tops should be slightly cracked, but the center should still be soft.
6. Serve: Let them sit for 1 minute, then gently loosen the edges with a knife and turn them onto plates. Dust with cocoa powder or icing sugar and enjoy immediately!

Recipe Tips:

• Grease the ramekins properly: Use plenty of butter to grease the ramekins. This helps the fondants slide out easily after baking. If not greased well, they might stick and break apart.
• Melt chocolate & butter correctly: Don’t overheat the chocolate when melting it. If using a microwave, heat in short bursts (10-15 seconds) and stir each time. Overheating can make the chocolate grainy.
• Whisk eggs and sugar well: Whisk the eggs and sugar until light and slightly fluffy. This helps create a soft and smooth fondant texture. If you mix too little, the fondant may turn out dense.
• Bake at the right time: Check the fondants at 10 minutes. They should have a slightly cracked top and still be soft in the center. If baked too long, the inside won’t be molten.
• Let them rest before serving: After baking, wait 1 minute before removing them from the ramekins. This helps them hold their shape while keeping the inside gooey.

How To Store Leftovers?

• Refrigerate: Let the chocolate fondant cool, then store it in an airtight container in the fridge for up to 2 days.
• Freeze: Cool the chocolate fondant, wrap it well, and freeze for up to 1 month.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 140mg
• Sodium: 50mg
• Potassium: 220mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 6g
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James Martin Chocolate Fondant Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

450

kcal

This chocolate fondant is a rich, gooey dessert that’s super easy to make. It has a soft, molten center that oozes out when you cut into it. Perfect for special occasions or when you want a quick chocolate fix! Serve it warm with ice cream or dusted with cocoa powder.

Ingredients

• 1 tablespoon unsalted butter, softened

• 160 g (6 oz) dark chocolate, 70% cocoa, roughly chopped

• 160 g (1 stick plus 3 tablespoons) unsalted butter

• 4 eggs

• 200 g (1 cup minus 1 tablespoon) caster sugar

• 50 g (1/3 cup) plain flour (all-purpose flour)

• pinch of fine salt

• cocoa powder or icing sugar (powdered sugar), for dusting (optional)

Directions

• Preheat & prepare: Preheat your oven to 200°C (without fan). Grease 6 ramekins (250ml/1 cup size) with butter.
• Melt chocolate & butter: Place chocolate and butter in a heatproof bowl. Melt them over a pan of simmering water (bain-marie) or in short bursts in the microwave. Stir until smooth and let cool slightly.
• Make the batter: In a bowl, whisk together eggs, sugar, flour, and salt until smooth. Slowly mix in the melted chocolate until well combined.
• Fill the ramekins: Divide the batter evenly among the greased ramekins, filling each halfway.
• Bake: Place the ramekins on a baking tray and bake for 10-12 minutes. The tops should be slightly cracked, but the center should still be soft.
• Serve: Let them sit for 1 minute, then gently loosen the edges with a knife and turn them onto plates. Dust with cocoa powder or icing sugar and enjoy immediately!

Notes

• Grease the ramekins properly: Use plenty of butter to grease the ramekins. This helps the fondants slide out easily after baking. If not greased well, they might stick and break apart.
• Melt chocolate & butter correctly: Don’t overheat the chocolate when melting it. If using a microwave, heat in short bursts (10-15 seconds) and stir each time. Overheating can make the chocolate grainy.
• Whisk eggs and sugar well: Whisk the eggs and sugar until light and slightly fluffy. This helps create a soft and smooth fondant texture. If you mix too little, the fondant may turn out dense.
• Bake at the right time: Check the fondants at 10 minutes. They should have a slightly cracked top and still be soft in the center. If baked too long, the inside won’t be molten.
• Let them rest before serving: After baking, wait 1 minute before removing them from the ramekins. This helps them hold their shape while keeping the inside gooey.