Chocolate Fondant Recipe with Salted Caramel Filling

Ingredients

• 110 g (1 cup)caster sugar
• 30 ml (2 tbsp)water
• 55 g (4 tbsp), or coconut oilbutter
• 60 ml (4 tbsp), or coconut milkdouble cream
• ½ tspflaked sea salt
• 100 g70% cocoa dark chocolate
• 4 tbspbutter, or coconut oil
• 1egg
• 1egg yolk
• 50 g (¼ cup)raw sugar
• 50 g (⅓ cup)buckwheat flour, or plain flour
• 3 tbsp, chilledsalted caramel sauce
• ½ tsp per mouldcocoa powder, for coating
• To servecocoa powder
• To serveice cream or cream of your choice

Instructions

1. 1

   Make the caramel

   Make the filling a day ahead so it has time to chill thoroughly. Put the sugar and water in a medium saucepan and gently swirl to wet the sugar. Set over a medium heat and simmer until the sugar turns chestnut brown. Add the butter or coconut oil and stir until melted and incorporated. Carefully pour in the cream or coconut milk a little at a time; it will bubble vigorously. Stir, boil for a further minute, then take the pan off the heat and mix in the sea salt. Cool for 20 minutes, transfer to a glass jar and refrigerate overnight.

2. 2

   Prepare the moulds

   Heat the oven to 200°C (400°F) with a baking tray inside. Grease two dariole moulds thoroughly, applying a couple of layers of butter or coconut oil and chilling between layers if you like. Dust the inside of each with ½ tsp cocoa powder.

3. 3

   Melt chocolate

   Melt the chocolate with the butter or coconut oil in a heatproof bowl set over gently simmering water, or microwave in 20-second bursts, stirring after each.

4. 4

   Mix the batter

   Whisk the egg, egg yolk and sugar together in a bowl. Stir in the melted chocolate mixture and flour until combined.

5. 5

   Fill the moulds

   Divide half the chocolate mixture between the moulds. Take the chilled caramel, which should be firm but pliable, and roll 1½ tbsp into a ball. Put one ball in the centre of each mould, keeping it away from the sides, then cover with the remaining chocolate mixture.

6. 6

   Bake the fondants

   Set the moulds on the preheated baking tray and bake for 10 minutes. The tops should look glossy-matte; if the centres still look glossy, bake for another minute or two until matte.

7. 7

   Turn out and serve

   Leave the fondants to rest for 3–4 minutes. Turn them out; if needed, carefully run a palette knife around the inside of each mould before inverting it onto a serving plate. Dust with cocoa powder and serve with your preferred ice cream or cream.

What are chocolate fondants?

A chocolate fondant is a small baked chocolate dessert with a tender outside and a softer centre. The name is used for molten-centred cakes in American-style dessert recipes, and this version adds a pocket of salted caramel.

The buckwheat flour keeps the listed version gluten-free, while dark chocolate gives the batter its rich flavour. Chilling the caramel ahead helps it stay in the middle as the cakes bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1431 calories, 11g protein, 163g carbs, 84g fat.

The chocolate, sugar and flour supply most of the carbohydrates, while butter, cream and chocolate contribute much of the fat. The egg and egg yolk add some protein; serve with fresh fruit alongside if you want a more balanced plate.

Caramel that holds its shape

Sugar and water: Swirl the pan to moisten the sugar, then let it colour without stirring. Watch closely as it changes from clear to a deep chestnut brown.

Cream and salt: Add the cream slowly because the hot caramel bubbles sharply. Refrigerating it overnight makes the filling firm enough to roll and place inside the batter.

Prepare the moulds well

Grease: Coat every part of each dariole mould, including the base and sides. The recipe suggests layering the butter or coconut oil and chilling between coats to help the cakes release.

Cocoa: Dust each greased mould with ½ tsp cocoa powder, turning it so the powder reaches the sides. This gives the cakes a cocoa-coated surface and helps reduce sticking.

Keep the filling centred

Chocolate batter: Divide half the mixture between the moulds first, then set a caramel ball in the middle of each. Keep it clear of the sides so it remains enclosed.

Cover: Spoon the rest of the batter over the filling. A complete chocolate layer around the caramel helps prevent it from escaping during baking.

Use the visual cues

Oven: Preheat to 200°C and heat the baking tray inside before baking the moulds on it. The recipe gives an initial bake of 10 minutes.

Doneness: Look for tops that have turned glossy-matte. If the centre still looks glossy, add a minute or two, then let the cakes stand for 3–4 minutes before turning them out.

Serve while warm

Turn out: If a fondant resists, carefully run a palette knife around the inside edge before inverting the mould onto a plate. Take care not to press into the soft cake.

Accompaniments: Finish with a dusting of cocoa powder and serve with ice cream or cream. The cool, creamy accompaniment contrasts with the warm chocolate and caramel centre.

Recipe notes & tips

• Make and chill the caramel the day before baking.
• Use a saucepan large enough to leave room for the caramel to bubble when you add the cream.
• Keep the caramel ball in the centre of each mould and away from the sides.
• Start checking the tops at 10 minutes, then bake briefly longer only if the centre still looks glossy.
• Let the cakes stand for 3–4 minutes before turning them out.

Variations

• Dairy-free: Use coconut oil in place of the butter and coconut milk instead of cream.
• Gluten-free: Use buckwheat flour as listed and check that the other ingredients suit your needs.
• Plain flour: Swap the buckwheat flour for plain flour if gluten-free baking is not required.
• More salt: Add a little extra flaked sea salt to the caramel for a more pronounced salty edge.
• Different topping: Serve with cream instead of ice cream, or choose the other option alongside the fondant.

Common mistakes to avoid

• Caramel too pale: Let the sugar reach chestnut brown before adding the butter for a deeper caramel flavour.
• Cream added too quickly: Pour it in gradually because the hot caramel bubbles vigorously.
• Warm filling: Chill the caramel overnight so it is firm enough to roll and place in the batter.
• Sticking moulds: Grease the moulds thoroughly and coat their insides with cocoa powder before filling.
• Caramel near the edge: Centre the filling ball and keep it away from the sides so it stays enclosed.
• Overbaking: Check after 10 minutes and use the glossy-matte top as the cue for when to take them out.

How to store

The caramel can be made a day ahead and kept covered in the fridge overnight, as directed. The fondants are best served straight after baking; the recipe does not give storage or reheating instructions for baked cakes.

Frequently asked questions