Chocolate Fondant

Based on this video:


  • 130g dark chocolate (+70%)
  • 130g butter + extra for greasing
  • 3 eggs
  • 1 egg yolk
  • 100g caster sugar
  • 70g plain flour
  • 15g cocoa powder + extra for dusting
  • 2.5g baking powder
  • 4 aluminium moulds


  • Pre-heat oven at 180C
  • Melt chocolate and butter at “baine marie”. Let it cool down a bit to use later.
  • Grease with butter the moulds and dust the sides with cocoa powder
  • Make the “raw sabayon”: whisk the eggs and sugar until pale in color.
  • Fold the chocolate (be sure it is not too hot) into the sabayon. Be sure the mix is uniform and there are no lumps.
  • Sieve flour, cocoa and baking powder. Then add to the mix bit by bit, folding with a spatula and checking there are no lumps.
  • Fill the moulds at 90% aprox. They will raise in the oven
  • Bake the moulds at 180C for 9 minutes aprox.
  • Use a tooth stick to be sure they are still creamy inside. The idea is the chocolate should come out once opened.
  • Unmould and present on a plate with a bit of fresh mint, strawberries. Dust with a bit of icing sugar.
  • Be sure you serve it hot! (optionally you can add a ball of vanilla ice cream).