Chocolate Fondant

Yield: 6 servings


280 g semi or bittersweet chocolate (preferably 70 % cocoa)
145 g butter
4 eggs
100g sugar
65g all-purpose flour


  1. Preheat oven to 375 deg F
  2. Grease 8 muffin tins or cups; paper muffin bake cups can also be used.
  3. Break the chocolate into small pieces and melt it with butter over hot water.
  4. Beat the eggs with sugar and mix with flour.
  5. Slowly fold in the melted butter and chocolate.
  6. Bake at 375 degrees for only 11 minutes; the outer part should be cooked and the inner part liquid.
The Chocolate Fondants may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Fondants may be dusted with icing sugar. If your fondants stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.


  1. You may use pudding/soufflee cups instead of muffin cups and serve the fondants in the cups in order to avoid the difficulty of removing the fondants from the muffin cups.
  2. You may add two tablespoons of orange liqueur and finely grated rind of one orange. This gives a delicious orange-chocolate flavor.
  3. You may try adding some ground cinnamon and nutmeg or cloves to the chocolate and butter mixture.
  4. You may add some mint flavoring.
  5. Serving suggestion: serve with an orange and star anise ice cream.