Liquid-centred chocolate fondant

May 5, 2015 (Last Updated: January 11, 2019)
Liquid-centred chocolate fondant recipe

More often than not, it’s what’s on the inside that counts. If you’re still unconvinced, you obviously haven’t tried liquid-centred chocolate fondant.

Recipe and styling by Anna Montali

Assisted by Nomvuselelo Mncube

Photograph by Karl Rogers 

Liquid-centred chocolate fondant

Serves: 4
Cooking Time: 45 mins plus extra to chill


  • 80g milk chocolate, roughly chopped
  • 80g dark chocolate, roughly chopped
  • 80g sugar
  • 125g butter
  • 60g (½ cup) cake flour
  • 6 large egg yolks
  • 2 large egg whites



Gently heat the chocolate, sugar and butter in a double boiler until melted.


Sift the flour into the chocolate mixture and stir well to combine.


Mix in the egg yolks and whites.


Grease a small muffin tin and divide the mixture between 4 openings. Place in the refrigerator for 1 hour to chill.


Preheat the oven to 200°C.


Bake the fondants until firm on the outside and liquid inside, about 10 – 12 minutes.


Remove the fondants from the oven and allow to cool in the tin for a few minutes, then turn out onto plates. Serve with ice cream, fresh cream or custard


You can prepare the fondant mixture in advance: pour it into the muffin tins and keep in the refrigerator until ready to bake.

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