Chocolate fondant


The trick to this moreish dessert is refrigerating the cake before baking, or nearly freezing them, so the crust becomes done while the interior becomes liquid.


5 oz chocolate (broken into pieces)
3⁄4 c butter (cut into cubes, and a bit more for the molds)
1⁄3 c sugar
1⁄2 c flour
3 egg
1 pn salt (1/4)
1⁄3 c cocoa (powdered, for the molds)


  1. Grease individual molds with butter and sprinkle with cocoa powder.
  2. Melt the chocolate pieces on the hob or the microwave oven.
  3. Add the butter, sugar and salt and stir the mix until a smooth paste is formed.
  4. Incorporate the eggs, egg yolks and flour mixing well.
  5. Fill the molds up to 3/4 with the chocolate mixture. Place them in the freezer 2-3 hours.
  6. Heat up the oven to 375º F.
  7. Bake the frozen chocolate molds for 15 minutes.
  8. Serve straight away.


For a sweeter dessert, sprinkle the molds with sugar instead of cocoa powder.

Serve with fresh berries or berry coulis, and vanilla ice cream.

6 servings
Preparation time
Cooking time
Total time
35 minutes

chocolate fondant