Chocolate fondant

April 12, 2013 (Last Updated: January 11, 2019)

For serious chocolate lovers!

Chocolate fondant

Serves: 4 to 5 dariole mould size
Cooking Time: 20 mins


  • 4 eggs
  • 125g sugar
  • 150g 75% dark chocolate
  • 75g cake flour
  • 10g cocoa powder, sifted
  • 5ml ground clove, cinnamon, ginger and nutmeg



Preheat the oven to 180°C.


Combine the eggs and sugar, and whisk until light, fluffy and triple in volume.


Melt the chocolate and add to the sugar mixture while whisking.


Fold in the flour, cocoa powder and spices.


Pipe or scoop into well-greased and sugared dariole moulds, and bake for 5 minutes.


If it’s over-baked the centre will not be liquid enough to form the gooey texture it requires.

shares Share Tweet Share Pinterest E-mail PrintFor serious chocolate lovers! More From FHE:The best collection of pudding recipes15+ desserts you have to make this Valentine’s DayAlcohol gifts for Valentine's Day10 Facts you probably didn’t even know about chocolateSpoil yourself this Women’s Day with treats from…How to use up leftover chocolate – brilliant ways…Seasonal fruit and vegetable chart for South AfricaBake to the Future: 2019 Cake Trends…

Continue Reading

Send this to a friend