Chocolate Fondant

By Chef Aman Lakhiani

For 2 People
40 - 70 Mins
Gluten, Dairy, Eggs, Soya

Utensils & Essentials

KitchenAid Stand Mixer, heatproof bowl, saucepan, ramekins, spatula, cling film.
Allergens: Gluten, Dairy, Eggs, Soya.

  • 100g dark chocolate
  • 85g butter 
  • 150g caster sugar
  • 25g flour
  • 4 eggs
  • 10g cocoa powder

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How to make

Chocolate Fondant
Melt the butter and chocolate together in a heatproof (glass or metal) bowl over a pot of boiling water, ensuring the surface of the water does not touch the bowl.
While the chocolate is melting, add the eggs and sugar to your KitchenAid Stand Mixer bowl and whisk on a fast speed (5 or 6) until they become light and airy. 
Once they become thoroughly melted, add the chocolate and butter mixture to the eggs and sugar in a slow stream, whisking on a medium speed until well combined.
Switch to the paddle attachment and sift in the flour.
Cover with cling film and chill in the fridge for 30 minutes to 1 hour. Whilst it chills, preheat the oven to 180C fan, and brush the inside of your ramekins with melted butter. Sprinkle cocoa powder into the ramekins.
Bake for 8-10 mins, then serve piping hot with strawberries or ice cream.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.