• 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.