Decadent chocolate fondant

Decadent chocolate fondant

Spring has come and delicate shades of pink and white has filled my garden. Soft petals are gracefully flowing in the breeze and fresh green buds are piercing through stubborn branches. They create such a lovely Easter palette I had to take advantage of this temporary beauty. I don’t think there could have been a better background to my warm and indulgent dessert.

With the Holiday just around the corner I think chocolate is on everybody’s mind. I’m planing to buy eggs, rabbits or chickens in the near future, all, of course, a rich dark brown. Although it’s hard to recreate those childhood memories there are perks of being an adult on Easter, one is getting to eat the good stuff. It’s not about the size anymore but the quality, and you know what they say about good chocolate…

With few ingredients this fondant is a tribute to its main ingredient. And to create the finest desert you’ll need to use a quality product. It’s worth it, with nothing to hide its taste I assure you the chocolate will shine. And, as long as you are discreet, you won’t have to share it with anybody but yourself.

Making 4 fondants you’ll be able to keeps the ramekins uncooked in the fridges for about 3 days, insuring you a fresh, oozey cake in 15 minutes for the next three evenings.

It’s hard to believe you can achieve something so decadent so easily.

Decadent chocolate fondant
Yields 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 60g / 1/4 cup Butter
  2. 125g Chocolate 70%
  3. 2 eggs
  4. 85g / 6 Tbsp Sugar
  5. 15g / 1 1/2 Tbsp Flour
  6. 1/2 Tsp vanilla extract (optional)
  1. Turn oven on to 400F/200C.
  2. Melt the butter and the chocolate in a small pan over a medium low heat, stirring once in a while to make sure it doesn’t burn. Take off the heat when almost all the chocolate has melted, the residual heat will melt the rest.
  3. In a separate bowl beat the eggs with an electric mixer until lighter in colour and a slightly ticker, about 2 minutes.
  4. Gradually add the sugar to the eggs and mix for 3 to 4 minutes until the preparation is light and foamy.
  5. Add the flour, the vanilla and the chocolate/butter and mix for a minute on a low-speed until all incorporated. Leave aside.
  6. Butter 4 ramekins, pour the batter equally in each of them and place on a baking tray. At this stage I cover 3 of the ramekins in plastic wrap and place keep them in the fridge for 3-4 days.
  7. Bake in the oven for 10-12 minutes, or if straight out of the fridge for 13-15 minutes.
  1. If you like your fondant extra gooey don’t wait for the top to set, it will need to look slightly runny. It won’t be noticeable if you turn it upside down, plus who would know? I’m not planning on sharing.
  2. It’s completely normal it the cake rise and cracks slightly.
Freezing tip
  1. Freeze them uncooked in their ramekins. You can bake them straight from the freezer but I’ve never been able to get a runny center that way. Still pretty damn good tough. If you do that put them in the oven while it’s still cool to bring them to higher temperatures together.
Singly Scrumptious

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  1. It looks awesome. I love the idea of making the batter in advance and bake them later. It’s perfect for a weeknight dessert after dinner with friends!

    • Andree-Anne

      I know!! it’s great to have an amazing dessert at hand when you feel like treating yourself. I love it even when it’s cold, baked of course. Personally, I bake them two at a time and have one warm and gooey that evening and have the second cold the next day. The center firms up and has the texture of chocolate truffles, melt in the mouth, and the outside is like a dense brownie, so naughty!

  2. Amazing! I’m going to try these this weekend 😀 Thanks for sharing!

  3. Pingback: Raclette | Singly Scrumptious

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