One of the first ‘Foodie Fridays’ we held was Tomas’s Chocolate Fondant. As you know, Foodie Fridays is a weekly event we hold at Languages United.

Each week, one student is tasked to cook a dish native to their home country, for other students (and staff) to enjoy.

Here’s how it turned out. It looks good! 

chocolate fondant

The Recipe

  • 50g melted butter (for brushing)
  • 200g of butter (cut into small pieces)
  • 200g of (good quality) dark chocolate
  • 200g of golden caster sugar
  • 4 eggs (yolk and whites)
  • 200g of plain flour
  • Cocoa powder (for dusting)
  • Caramel sauce (for serving)

The Method

Get your mould ready (we used a cake tin).

  1. Heavily brush the melted butter all around the inside of the mould.
  2. Place the mould in the fridge (or freezer).
  3. When the butter in the mould has chilled, take the mould out of the freezer and brush even more melted butter into the mould.
  4. Add Cocoa powder into the mould, and tip the mould so the powder covers the butter.

Making the mix

  1. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove the bowl from the heat, and stir until smooth. Leave to cool for 10 minutes.
  2. In a separate bowl, whisk the eggs and yolks together with the sugar until thick and pale, and the whisk leaves a trail.
  3. Sift the flour slowly into the egg-mix, then beat together.
  4. Pour the chocolate mix with the egg-mix in thirds, beating well between each addition. This should create a loose cake batter.
  5. Pour the cake batter into your mould (if you are using multiple moulds to create puddings, separate the batter evenly between each mould).
  6. Leave to chill for - at least - 20 minutes.

Cooking!

  1. Heat the oven to 200C / Fan 180C / Gas 6
  2. Place the fondant(s) on a baking tray, then cook for 10-12 minutes. The top of the batter should form a crust, and the sides of the batter should come away from the mould.
  3. Remove from the oven.
  4. Rest for 1 minute.

To serve

We recommend serving with a dusting of cocoa powder, or caramel sauce. This dish goes great with ice cream!