James Martin Chocolate Fondant is a rich, indulgent dessert with a delicate outer sponge and a molten chocolate centre that flows beautifully when cut open. The flavour is deeply chocolatey, balanced with butter and just a hint of sweetness. It is surprisingly simple to prepare and feels wonderfully impressive when served warm. The recipe takes around 25 minutes from start to finish, making it perfect for a quick yet elegant dessert.
Ingredients
For the Chocolate Fondants
- 200g dark chocolate (around 70% cocoa), chopped
- 200g unsalted butter, plus extra for greasing
- 4 large eggs
- 4 large egg yolks
- 200g caster sugar
- 100g plain flour
- 1 tsp vanilla extract
- Pinch of salt
- Cocoa powder, for dusting the moulds
How to Make James Martin Chocolate Fondant
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease six small pudding moulds or ramekins with butter and lightly dust them with cocoa powder so the fondants release easily.
- Melt the chocolate and butter: Place the chopped dark chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Stir until melted and smooth, then remove from the heat and allow to cool slightly.
- Mix the eggs and sugar: In a large bowl, whisk the eggs, egg yolks and caster sugar together for 2 to 3 minutes until the mixture becomes pale and slightly thickened.
- Combine the batter: Gradually pour the melted chocolate mixture into the egg mixture while whisking gently. Stir in the vanilla extract and a pinch of salt.
- Add the flour: Sift the plain flour into the bowl and fold it in carefully until the batter is smooth and fully combined.
- Fill the moulds: Divide the batter evenly between the prepared moulds, filling them about three quarters full.
- Bake the fondants: Place the moulds on a baking tray and bake for 10 to 12 minutes. The edges should be set while the centre remains soft.
- Rest and turn out: Leave the fondants to rest for 1 minute, then carefully run a knife around the edge and turn each one out onto a serving plate.
- Serve immediately: Serve warm so the centre remains deliciously molten.
Tips for the Best Chocolate Fondant
How do I keep the centre molten?
The key is baking time. Remove the fondants as soon as the edges are firm but the middle still feels soft. Even an extra minute can cook the centre fully.
What type of chocolate works best?
Use good quality dark chocolate with around 70% cocoa. It gives a rich flavour and balances the sweetness of the dessert.
Can I prepare the batter in advance?
Yes. Fill the moulds and keep them in the refrigerator for up to 24 hours. Bake straight from the fridge, adding 1 to 2 minutes to the baking time.
How do I stop the fondants sticking?
Grease the ramekins thoroughly with butter and dust them lightly with cocoa powder. This creates a thin coating that helps the fondants release neatly.
Serving Suggestions
- Serve with a scoop of vanilla ice cream
- Add a spoonful of whipped cream
- Top with fresh raspberries or strawberries
- Dust lightly with icing sugar
- Drizzle with warm chocolate sauce
Storage
Room Temperature
Chocolate fondants are best eaten immediately after baking. Once cooled, the molten centre will set.
Refrigerator
Unbaked batter in filled moulds can be refrigerated for up to 24 hours before baking.
Freezing
The unbaked filled moulds can be frozen for up to 2 months. Bake from frozen, adding about 3 minutes to the baking time.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 36g
- Protein: 6g
- Fat: 28g
- Saturated Fat: 16g
- Sodium: 95mg
Nutrition values are estimates and may vary depending on the ingredients used.
FAQs
How do I know when chocolate fondant is ready?
The edges should look firm and slightly risen while the centre still feels soft when gently pressed. This ensures the middle stays molten.
Can I make chocolate fondant ahead of time?
Yes. Prepare the batter, pour it into the moulds and refrigerate for up to 24 hours before baking. Bake just before serving.
Can I use milk chocolate instead of dark chocolate?
You can, but the fondant will be sweeter and less intense in flavour. Dark chocolate is recommended for a richer result.
Why did my fondant not have a molten centre?
This usually happens if the fondants are baked too long. Try reducing the baking time slightly next time so the centre stays soft.
James Martin Chocolate Fondant
Course: DessertCuisine: BritishDifficulty: Easy6
fondants15
minutes12
minutes27
minutes420
kcal27
minutesRich and indulgent James Martin Chocolate Fondant with a delicate sponge exterior and a molten chocolate centre. A classic restaurant-style dessert that is quick and simple to prepare.
Ingredients
200g dark chocolate, chopped
200g unsalted butter
4 large eggs
4 egg yolks
200g caster sugar
100g plain flour
1 tsp vanilla extract
Pinch of salt
Butter and cocoa powder for greasing moulds
Directions
- Preheat the oven to 200°C (180°C fan). Grease and dust six ramekins with cocoa powder.
- Melt dark chocolate and butter together over a pan of simmering water until smooth.
- Whisk eggs, egg yolks and caster sugar until pale and slightly thick.
- Gradually mix the melted chocolate mixture into the eggs.
- Fold in the flour, vanilla extract and salt until smooth.
- Divide the batter evenly between the prepared ramekins.
- Bake for 10 to 12 minutes until the edges are firm but the centre remains soft.
- Rest for one minute, then carefully turn out onto plates.
- Serve immediately while the centre is molten.
Notes
- Use high quality dark chocolate for the best flavour.
- Do not overbake or the centre will set.
- The batter can be prepared in advance and refrigerated until ready to bake.
