Dark chocolate fondant


Dark chocolate fondant
Serves: 1
  • 480g butter
  • 300g dark chocolate
  • 500g icing sugar
  • 280g plain flour
  • 8 eggs
  • cocoa powder and butter for lining rings
  1. Melt chocolate and butter in a bain marie until smooth and emulsified.
  2. Fold in sifted flour and icing sugar. Fold in the eggs - the mix should look shiny, smooth and glazed.
  3. Transfer to a piping bag and chill to firm up.
  4. Coat metal rings with butter and cocoa powder then fill 2 thirds up with the mix.
  5. Cook at 190C/Gas 6 for 8 mins then rest for 2 mins before sliding the ring off to reveal the fondant.
  6. Serve with good quality almond or vanilla ice cream.


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