Warm chocolate fondant

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 100 g - dark chocolate
  • 100 g - butter
  • 2 - eggs
  • 2 egg yolks
  • 120 g - sugar
  • 100 g - plain flour
  • 3 tsp - cocoa powder
  • A little additional butter (for greasing moulds)
  • For sauce:
  • 250 g - raspberries (or strawberries), frozen
  • 80 g - sugar (or more, if you like it sweeter)
  • 6 scoops - vanilla ice cream

How to Make Warm chocolate fondant

  • Preheat oven to 275 degrees C. Grease moulds with additional butter. Melt butter and chocolate in a bowl, sitting in hot, but not boiling water.
  • In a separate bowl, mix cocoa powder and flour until well combined and lump free.
  • In another clean bowl, beat eggs and yolks with the sugar until light and foamy.
  • Carefully fold in the melted butter/chocolate and then the cocoa/flour mixtures. Try not to over mix, as this will release the air we just beat into the eggs/sugar. Pour mixture into the greased moulds (3/4 full only, as mixture will rise during baking) and bake for approximately 10-12 minutes.
  • Fondants should not be fully cooked, they should still be considerably liquid and soft in the centre. Remove and let cool slightly.
  • For the sauce:
  • Let the raspberries defrost together with the sugar.
  • Blend in electric mixture till well pureed.
  • Strain mixture with fine mesh to remove the seeds. (You can keep them in, if you like).
  • Remove chocolate fondants from the moulds, set on plate and serve with the raspberry sauce and vanilla ice cream.