Chocolate fondant

By: Trish Deseine

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This recipe is classed as easy

Avg User rating

3.22 / 5 (23 votes cast)

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Prep time:
10 min, plus min 4 hours resting
Cook time:
35 min
Serves:
8

This chocolate fondant from Trish Deseine is one of the moistest you can imagine, and is also very easy to make

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Tips and suggestions

Cooks Tips...
you can melt the chocolate and butter in the microwave for step 2 and step 7 of this recipe if you prefer. Just make sure you stop the microwave about every 20 seconds and give everything a good stir to prevent burning the chocolate.

Ingredients

  • 200 g dark chocolate, minimum 65% cocoa solids, broken into small pieces
  • 1 tbsp strong, hot coffee, (preferably double strength espresso)
  • 200 g butter, softened
  • 200 g caster sugar
  • 5 eggs
  • 1 tbsp heaped plain flour

For the glaze

  • 100 g dark chocolate, minimum 65% cocoa solids, broken into small pieces
  • 50 g butter, softened
  • 2 tbsp water
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How does this work?

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It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Preheat the oven to 180C/gas 4. Grease and flour a 25cm diameter round cake tin.

2. For the fondant: tip the chocolate into a heatproof mixing bowl and sit it over a pan of barely simmering water (make sure the water doesn’t touch the bottom of the bowl as the heat would be too fierce). Pour the hot coffee over the chocolate, add the butter, and stir until the chocolate and butter have melted and combined.

3. Remove the bowl from the heat and set aside for 10 minutes to cool slightly.

4. Add the sugar and stir well, then break the eggs into the mixture, one at a time, mixing well after each egg has been added. Finally fold in the flour.

5. Pour the mixture into the cake tin and bake for 20-25 minutes, until just firm at the edges but still very moist in the centre.

6. Leave the cake to cool completely before turning out of the tin, ideally overnight.

7. For the glaze: melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water (again make sure the water doesn’t touch the bottom of the bowl). Add the water and stir to combine.

8. Remove from the heat and allow the glaze to cool and thicken slightly, to a fudge-like consistency, then pour over the cooled cake. Set aside in a cool place for about 2 hours then serve.


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Latest Comment

View all comments (14)
 

I have done this so many times and I always get asked for the recipe . I love it

JoW70390 JoW70390  Posted 31 Jul 2012 7:36 PM
 

who ever made this recipe is wrong. and the picture is absolutely not right for the recipe...

wilhelminaM59263 wilhelminaM59263  Posted 13 Feb 2012 1:47 PM
 

Yeah the picture is decieving...DISLIKE!!!!

CatTob CatTob  Posted 09 Sep 2010 10:50 PM
 

i think the pic for this and the description are wrong....the pic is a classic choc fondant or molten pudding ...the recipe and description is that of a choc cake. Ignore the name and the pic

deborahF63745 deborahF63745 Posted 01 Jul 2010 8:22 PM
 

hi,I am so interested in making this chocolate fondant but I have a question,how do I pour the glaze into the fondant?

behnazG51949 behnazG51949 Posted 19 Jun 2010 7:25 AM
 

It says a 25cm cake tin but the picture makes looks like it been done in a ramekin. Serving 8, could I put it in 8 ramekins or does it convert to 6? Would love to know if anyone tries it

Blue Pumpkin Blue Pumpkin Posted 09 May 2010 11:30 AM
 

Good luck!!

Nora R Nora R Posted 28 Apr 2010 10:53 AM
 

I hope when i make this cake my kids let it stand for for the 2 hours.

ArchannaP11242 ArchannaP11242 Posted 28 Apr 2010 6:30 AM
 

mmmmmmmmmmmmmm that sounds gorgous i just migt try that on :P

charlotteT120 charlotteT120 Posted 08 Apr 2010 10:23 PM
 

the coffee is used to bring the intensity of the chocolate out, you dont actually taste the coffee it makes a difference,

stev-jayG24622 stev-jayG24622 Posted 17 Mar 2010 12:55 PM
 

@JulieO94016
I used thick cocoa powder as a coffee substitute, but you could use hot chocolate powder instead if you'd prefer. Smile

LowrhiF66983 LowrhiF66983 Posted 15 Feb 2010 9:05 PM
 

instead of coffee you could use some cointreau for an orangy flavour (25ml) or possibly just some vanilla (1/4-1/2 tsp of extract, or 1/4 of pod seeds) but it all depends on your personal tastes. hope this helps, dave.

david waterhouse david waterhouse Posted 13 Dec 2009 11:07 PM
 

what can i use instead of coffee? i really can't stand the stuff but this looks great!

JulieO94016 JulieO94016 Posted 25 Nov 2009 2:49 PM
 

Very simple to make and extremely rich, a little goes a long way!

Did Did Posted 28 Apr 2009 8:56 AM