The nemesis of many a cook however these chocolate fondants are really quick and easy to make, taste delicious and are well worth giving a try. They can be made in advance and chilled before cooking and popped in the oven whilst clearing away your main course. This recipe can be easily doubled.


  • 2 large eggs – choose free range eggs from one of our many New Forest Marque egg producers*
  • 50g soft brown sugar
  • 1 dessertspoon (10ml) plain flour plus extra for preparing the moulds
  • 1 dessertspoon (10ml) cornflour
  • 140g Dark chocolate
  • 110g butter plus extra for greasing
  • 30ml double cream plus extra to serve (optional)
  • cocoa powder to dush
  • fresh raspberries (optional) to garnish

Preparation time – 10 mins

Cooking Time 6-8 mins if cooking straight away, 10-12 minutes if cooking from chilled

Make 4 fondants

Cooking Instructions

  1. Preheat oven to 180C/350F/Gas Mark 4
  2. Grease and dust with flour four dariole moulds or ramekins
  3. Beat the eggs and sugar together until thoroughly combined. Sieve the flour and cornflour together, add to the mixture and continue to beat.
  4. Melt the chocolate, butter and cream over a pan of simmering water or carefully in a non-metallic bowl in the microwave until just melted
  5. Pour the chocolate cream into the sponge mixture and mix until you have a smooth paste
  6. Fill the moulds (if making in advance put in the fridge then add 5-6 minutes to cooking time later on) or if cooking straight away put in the oven and cook for 6-7 minutes
  7. The cakes should be very soft to the touch. Turn out of the moulds, dust with cocoa powder and serve straight away.
  8. Wait for the gasps when the molten chocolate oozes out!

Delicious served with cream and maybe some early raspberries.

*New Forest Marque Egg Producers – Fluffetts Free Range – Noah’s Ark Farm – Claytons Eggs – HG Witt and Sons