Fondants de Chocolate sin Harina

Ingredients

• 50 g, plus extra for greasingbutter
• 50 g70% cocoa dark chocolate, roughly chopped
• 1 largeegg
• 1egg yolk
• 25 gbrown sugar
• 12 g, plus extra for dustingcocoa powder

Instructions

1. 1

   Prepare the moulds

   Brush the insides of 2 dariole moulds with melted butter and chill them. Brush with melted butter once more, then dust with cocoa, turning the moulds so their interiors are evenly coated.

2. 2

   Melt chocolate

   Set the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir gently until smooth and glossy, then leave to cool slightly.

3. 3

   Whisk the eggs

   Using a stand mixer fitted with a paddle attachment, beat the egg, egg yolk and sugar for at least 5 minutes. The mixture should become thick and moussey, leaving a brief trail that slowly sinks back in.

4. 4

   Fold in chocolate

   Gently fold the melted chocolate and butter into the egg mixture. Sift the cocoa over the top and carefully fold it in.

5. 5

   Fill and chill

   Divide the mixture between the prepared moulds and refrigerate for up to 6 hours before baking.

6. 6

   Heat the oven

   Preheat the oven to 200°C (400°F), or 180°C (355°F) for a fan oven. Put a baking tray in the oven to heat.

7. 7

   Bake and serve

   Set the fondants on the hot tray and bake for 9–12 minutes. If they will sit for a few minutes before serving, choose the shorter baking time. Leave them for 1 minute, then turn them out into bowls.

What are chocolate fondants?

A fondant is a small baked chocolate pudding with a set exterior and a soft, flowing middle. This flourless version relies on eggs and chocolate rather than flour for its structure.

The French-inspired dessert works well for entertaining because the filled moulds can be chilled ahead. A short bake just before serving gives the centre its signature molten texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 10g protein, 30g carbs, 29g fat.

The chocolate and cocoa provide most of the carbohydrates, while the butter and chocolate contribute much of the fat; the eggs add protein as well as richness. Pair a fondant with fresh berries or another piece of fruit for a contrasting, lighter accompaniment.

Choosing the chocolate

Dark chocolate: 70% cocoa gives the fondants a deep flavour that balances the brown sugar. Chop it roughly so it melts evenly with the butter.

Cocoa powder: sift it into the batter to prevent lumps, and use a little extra to coat the moulds. That coating helps the baked puddings release cleanly.

Why the eggs need a long whisk

Egg mixture: beat the whole egg, yolk and sugar for at least 5 minutes, until thick and moussey. The mixture should hold a trail briefly before it settles back.

Gentle folding: fold in the chocolate mixture carefully so you keep as much of the whisked air as possible. Fold in the sifted cocoa just until combined.

Getting the bake right

Hot tray: heating the tray in the oven before adding the moulds is part of the method, so have it ready when the fondants are chilled.

Timing: bake for 9–12 minutes and use the shorter end of the range if serving is delayed. Let them stand for 1 minute before turning them out.

Preparing ahead

Chill the filled moulds for up to 6 hours before baking. This makes the dessert convenient to serve after a meal, while keeping the final bake until just before eating.

Butter the moulds twice, chilling between coats, and dust them thoroughly with cocoa. Turn each mould as you dust so the coating reaches the sides.

What to serve with fondants

Serve the fondants warm in small bowls, soon after turning them out. Their rich chocolate centre pairs well with a spoonful of crème fraîche, softly whipped cream or berries.

For a more balanced dessert plate, add fresh fruit alongside the pudding rather than increasing the fondant portion.

Recipe notes & tips

• Chop the chocolate roughly so it melts readily with the butter.
• Let the melted chocolate mixture cool slightly before folding it into the eggs.
• Sift the cocoa into the batter to avoid dry lumps.
• Coat the moulds thoroughly with butter and cocoa to help the fondants turn out.
• Use the shortest bake time if the fondants will wait before serving.
• Set out the serving bowls before baking so the fondants can be turned out promptly.

Variations

• Add berries: serve fresh raspberries or strawberries alongside the warm fondants.
• Add coffee: replace a small part of the cocoa with finely ground coffee for a deeper flavour.
• Use milk chocolate: expect a sweeter, milder result than with 70% cocoa chocolate.
• Add orange: serve with a little finely grated orange zest for a citrus note.
• Serve with cream: add a spoonful of softly whipped cream or crème fraîche.

Common mistakes to avoid

• Skipping the second buttering: chill after the first coat, then brush again and dust with cocoa so the puddings are easier to release.
• Under-whisking the eggs: beat for at least 5 minutes and look for a thick mixture that briefly holds a trail.
• Folding too vigorously: fold gently to avoid knocking too much air out of the egg mixture.
• Leaving the cocoa lumpy: sift it over the batter before folding it in.
• Overbaking: start checking within the 9–12 minute range and choose the shorter time if serving is delayed.
• Turning out too soon: leave each fondant in its mould for 1 minute before inverting it into a bowl.

How to store

The filled moulds can be refrigerated for up to 6 hours before baking. The recipe is best served freshly baked; no longer storage or reheating time is specified.

Frequently asked questions