Chocolate Fondant


  • Melted butter, for greasing
  • Cocoa powder, for dusting
  • 275g Dark chocolate (at least 70% cocoa solids)
  • 225g Unsalted butter
  • 400g caster sugar
  • 1/2 tsp vanilla extract
  • 5 large free-range eggs, beaten
  • 200g Corn Flour
  • 50ml raspberry coulis
  • Seasonal berries


Heat the oven to 180 C, 160 C fan. Brush the pudding moulds sparingly with melted butter, dust with cocoa powder and shake out the excess. Set aside.

Melt the chocolate and butter gently in a saucepan. Remove from the heat and stir in the sugar and vanilla extract. Leave to cool slightly.

Whisk the eggs into the mixture a little at a time, then fold in the sifted corn flour and a little salt until you have a smooth mixture.

Divide between the moulds – each one two thirds full.

Place on the middle shelf of the oven and cook for 12 minutes exactly.

Remove from the oven, run a knife round the edges, invert and tip out on to serving plates.

Serve immediately with vanilla ice cream and seasonal berries


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