Molten Chocolate Fondant

Name: Molten Chocolate Fondant
Total time: 24 min
Yield: 4 servings
Cuisine: french
Ingredients: 20 g Unsalted butter; 10 g Cocoa powder; 200 g Dark chocolate; 180 g Unsalted butter; 4 piece Egg; 4 piece Egg yolks; 200 g Caster sugar; 60 g Plain flour

24 min · 6 min 35s active · makes ~940 g · Trivial

Molten chocolate fondant with a warm, flowing center of dark chocolate and cocoa, baked in individual portions for four servings.

See more →

Molten Chocolate Fondant

Molten chocolate fondant with a warm, flowing center of dark chocolate and cocoa, baked in individual portions for four servings.

See more →

TOTAL TIME

24 min

ACTIVE TIME

6 min 35s

QUANTITY

~940 g

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/7

Tools0/10

Ingredients

0/7 gathered · 4 servings

200g

10g

200g

4piece

200g

60g

#	Quantity	Notes	State
1	200g	—	—
2	10g	—	—
3	200g	—	—
4	4piece	—	—
5	4piece	—	—
6	200g	—	—
7	60g	—	—

Tools

11 items

Serveware

1 item

Procedure

18 steps

1 of 18

Set the oven to 200 °C and allow it to heat fully before you bake.

200°C

⏱ 10 min

2 of 18

Brush the inside of each dariole mould (about 175 ml) generously with softened butter, making sure to coat the base and sides completely.

Unsalted butter · 20 g

⏱ 30s

ResultUnsalted butter

3 of 18

Spoon a little cocoa powder into each mould, then tilt and tap to coat the inside evenly, tipping out any excess.

Cocoa powder · 10 g

⏱ 30s

ResultCocoa-dusted

4 of 18

Break the dark chocolate into small pieces and drop them into the heatproof bowl.

Dark chocolate · 200 g

⏱ 10s

ResultDark chocolate

5 of 18

Add the butter, cut into rough chunks, to the bowl with the chocolate.

Unsalted butter · 180 g

⏱ 10s

ResultDark chocolate and unsalted butter

6 of 18

Set the bowl over a pan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter have melted together into a smooth, glossy mixture, then remove from the heat.

⏱ 5 min

ResultMelted chocolate and butterused in step 11

7 of 18

Crack the eggs into the large mixing bowl, discarding the shells.

Egg · 4 piece

⏱ 15s

ResultEgg

8 of 18

Add the egg yolks to the bowl with the whole eggs.

Egg yolks · 4 piece

⏱ 10s

ResultEgg and egg yolks

9 of 18

Add the caster sugar to the eggs.

Caster sugar · 200 g

⏱ 10s

ResultEgg and egg yolks and caster sugar

10 of 18

Whisk the eggs and sugar together vigorously until the mixture is pale, thick and slightly increased in volume.

⏱ 2 min

ResultThick pale egg mixture

11 of 18

Pour the melted chocolate and butter into the egg mixture in a steady stream.

Melted chocolate and butter · step 6

⏱ 15s

ResultThick pale egg mixture and melted chocolate and butter

12 of 18

Fold the chocolate into the egg mixture with large, sweeping strokes until just combined and no streaks remain.

⏱ 30s

ResultChocolate fondant batter

13 of 18

Sift the plain flour directly into the bowl.

Plain flour · 60 g

⏱ 10s

ResultChocolate fondant batter and plain flour

14 of 18

Fold the flour in gently until the batter is smooth and the flour has fully disappeared.

⏱ 30s

ResultFinished fondant batter

15 of 18

Divide the batter evenly between the prepared dariole moulds, filling each to about three-quarters full.

Finished fondant batter · step 14

⏱ 30s

ResultFinished fondant batter and cocoa-dusted

16 of 18

Place the moulds in the oven and bake for 12 minutes, until the tops are set and the edges have pulled away very slightly from the sides but the centre still has a gentle wobble.

⏱ 12 min

ResultFinished fondant batter and cocoa-dusted

17 of 18

Using oven gloves, carefully lift the moulds out of the oven.

⏱ 15s

ResultFinished fondant batter and cocoa-dusted

18 of 18

Leave the fondants to stand in their moulds for 1 minute — this lets them settle and makes turning out cleaner.

⏱ 1 min

ResultRested fondants

Total Time24 min

#	Product	Tool	Action
1	—	200°C	Set the oven to 200 °C and allow it to heat fully before you bake.⏱ 10 min
2	20 g		Brush the inside of each dariole mould (about 175 ml) generously with softened butter, making sure to coat the base and sides completely.⏱ 30sResultUnsalted butter
3	10 g		Spoon a little cocoa powder into each mould, then tilt and tap to coat the inside evenly, tipping out any excess.⏱ 30sResultCocoa-dusted
4	200 g		Break the dark chocolate into small pieces and drop them into the heatproof bowl.⏱ 10sResultDark chocolate
5	180 g		Add the butter, cut into rough chunks, to the bowl with the chocolate.⏱ 10sResultDark chocolate and unsalted butter
6	—		Set the bowl over a pan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter have melted together into a smooth, glossy mixture, then remove from the heat.⏱ 5 minResultMelted chocolate and butterused in step 11
7	4 piece		Crack the eggs into the large mixing bowl, discarding the shells.⏱ 15sResultEgg
8	4 piece		Add the egg yolks to the bowl with the whole eggs.⏱ 10sResultEgg and egg yolks
9	200 g		Add the caster sugar to the eggs.⏱ 10sResultEgg and egg yolks and caster sugar
10	—		Whisk the eggs and sugar together vigorously until the mixture is pale, thick and slightly increased in volume.⏱ 2 minResultThick pale egg mixture
11	Melted chocolate and butterstep 6		Pour the melted chocolate and butter into the egg mixture in a steady stream.⏱ 15sResultThick pale egg mixture and melted chocolate and butter
12	—		Fold the chocolate into the egg mixture with large, sweeping strokes until just combined and no streaks remain.⏱ 30sResultChocolate fondant batter
13	60 g		Sift the plain flour directly into the bowl.⏱ 10sResultChocolate fondant batter and plain flour
14	—		Fold the flour in gently until the batter is smooth and the flour has fully disappeared.⏱ 30sResultFinished fondant batter
15	Finished fondant batterstep 14		Divide the batter evenly between the prepared dariole moulds, filling each to about three-quarters full.⏱ 30sResultFinished fondant batter and cocoa-dusted
16	—		Place the moulds in the oven and bake for 12 minutes, until the tops are set and the edges have pulled away very slightly from the sides but the centre still has a gentle wobble.⏱ 12 minResultFinished fondant batter and cocoa-dusted
17	—		Using oven gloves, carefully lift the moulds out of the oven.⏱ 15sResultFinished fondant batter and cocoa-dusted
18	—		Leave the fondants to stand in their moulds for 1 minute — this lets them settle and makes turning out cleaner.⏱ 1 minResultRested fondants
Total Time			24 min

Serving

Run a palette knife around the edge of each mould, place a plate on top, and invert firmly so the fondant drops cleanly onto the centre of the plate.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,045kcal
	18g
	72g
	42g
	87g
	62g
	6g
	92mg

Ingredients0/7

Tools0/10

Recipe

Molten Chocolate Fondant

Molten chocolate fondant with a warm, flowing center of dark chocolate and cocoa, baked in individual portions for four servings.

What you’ll doYou will butter and cocoa-coat dariole moulds, then melt chocolate and butter together. Whisk eggs with sugar until pale and thick, fold in the chocolate mixture, then gently fold in flour. Divide the batter between the moulds and bake for 12 minutes until the edges are set but the centre still wobbles slightly. After a brief rest, turn each fondant out onto a warm plate.

Serves4

Total24 min

LevelMedium

Ingredients

Unsalted butter200 g
Cocoa powder10 g
Dark chocolate200 g
Egg4 piece
Egg yolks4 piece
Caster sugar200 g
Plain flour60 g

Tools

Large mixing bowlOvenPalette knifeWhiskWooden spoonBrushDariole mouldPlateOven gloveHeatproof bowlDariole moulds

Method

Set the oven to 200 °C and allow it to heat fully before you bake.

200°C10 minOven

Brush the inside of each dariole mould (about 175 ml) generously with softened butter, making sure to coat the base and sides completely.

30sDariole moulds, BrushUnsalted butter · 20 g

Spoon a little cocoa powder into each mould, then tilt and tap to coat the inside evenly, tipping out any excess.

30sDariole mouldsCocoa powder · 10 g

Break the dark chocolate into small pieces and drop them into the heatproof bowl.

10sHeatproof bowlDark chocolate · 200 g

Add the butter, cut into rough chunks, to the bowl with the chocolate.

10sHeatproof bowlUnsalted butter · 180 g

Result · Melted chocolate and butter · used in step 11

5 minHeatproof bowl, Wooden spoon

Crack the eggs into the large mixing bowl, discarding the shells.

15sLarge mixing bowlEgg · 4 piece

Add the egg yolks to the bowl with the whole eggs.

10sLarge mixing bowlEgg yolks · 4 piece

Add the caster sugar to the eggs.

10sLarge mixing bowlCaster sugar · 200 g

Whisk the eggs and sugar together vigorously until the mixture is pale, thick and slightly increased in volume.

2 minLarge mixing bowl, Whisk

Pour the melted chocolate and butter into the egg mixture in a steady stream.

15sLarge mixing bowlMelted chocolate and butter · step 6

Fold the chocolate into the egg mixture with large, sweeping strokes until just combined and no streaks remain.

30sLarge mixing bowl, Wooden spoon

Sift the plain flour directly into the bowl.

10sLarge mixing bowlPlain flour · 60 g

Fold the flour in gently until the batter is smooth and the flour has fully disappeared.

30sLarge mixing bowl, Wooden spoon

Divide the batter evenly between the prepared dariole moulds, filling each to about three-quarters full.

30sDariole mouldsFinished fondant batter · step 14

Place the moulds in the oven and bake for 12 minutes, until the tops are set and the edges have pulled away very slightly from the sides but the centre still has a gentle wobble.

12 minDariole moulds, Oven, Oven glove

Using oven gloves, carefully lift the moulds out of the oven.

15sDariole moulds, Oven, Oven glove

Leave the fondants to stand in their moulds for 1 minute — this lets them settle and makes turning out cleaner.

1 minDariole moulds

Run a palette knife around the edge of each mould, place a plate on top, and invert firmly so the fondant drops cleanly onto the centre of the plate.

Result · Molten Chocolate Fondant

30sPlate, Palette knifeRested fondants · step 18

Printed 11 October 2026