The Wyld Cookery School Larder

The Humble Chocolate Fondant

As National Chocolate Week 2015 comes to a close I feel it only right to end with a recipe, a classic, but when executed to perfection, jolly hard to beat! Wyld Cookery School brings you The Humble Chocolate Fondant!

Having eaten an Asian inspired one with macha ice cream at Flesh and Buns, as I rolled out of the restaurant, I decided to make my own for a dinner party…..well, go on then, I’ll share the recipe with you now….

SO simple, but SO easy to get wrong the chocolate fondant is enough to send home any budding Masterchef hopeful (and often does!). Cooked for too long and it is no more than a dry sponge and cooked for too little, it is a collapsed mess on your plate that only your 4 year old child could be proud of. Timing is of the essence and there is seconds in it! But, fear not, do not be scared, give it a go....


WCS Top Tips

  1. Make more than you need – this way you can do a tester to perfect how long to cook for. Recipes will give you a guide line but every oven is different and so are the pots you cook them in, this will all have an impact on cooking time.
  2. They freeze very well - another reason to make more than you need. Cook from frozen but add 5 mins onto your cooking time.


The Humble Chocolate Fondant

Makes 6 in cooks small dariole moulds (can get them on Amazon or Lakeland) or small ramekins.


15g butter, melted for brushing

Cocoa powder, for dusting

100g dark chocolate

100g butter, cubed

100g caster sugar

2 eggs plus 2 egg yolks

100g plain flour


  1. Using the melted butter, generously butter the inside of the moulds using a pastry brush. Set onto a tray and chill for 5 mins.
  2. Meanwhile, break the chocolate into pieces and place in a large glass bowl with the cubed butter and set over a saucepan of gently simmering water (cheffy term = bain marie) and allow to melt slowly, resisting the urge to stir for now.
  3. Remove the mould from the fridge and brush on a second coat of melted butter. Place approx. ½ tsp of cocoa powder in each dariole and shake around, tapping the sides, until is covered and stuck to the butter evenly. Bash out any excess.
  4. When the butter and chocolate has melted remove from the heat, stir together until smooth and allow to cool for 10 mins.
  5. In a large bowl whisk (use an electric one!) the eggs, egg yolks and sugar together for 5 mins until pale and creamy.
  6. Pour in the chocolate and butter mixture and whisk together.
  7. Sieve in the flour and fold through. Tip the mixture into a jug and divide between the moulds, filling to ¾ full.
  8. Chill for 20 mins or overnight. When ready to bake heat the oven to 200C.
  9. I always do a tester first to check for timings. When I made these the ideal time was 9 mins, 8 collapsed and 10 would have been too firm. Try one first! My official recipe guidelines are 8-10 mins on a baking sheet and then remove from oven and leave for 1 min before turning out.
  10. The fondant should rise up nicely and start to slightly come away from the sides. You can release gently with a cutlery knife and then put plate to fondant and flip. Gently pull away the mould…..ta daaaaaa!!!
  11. Serve with whatever takes your fancy, I chose fresh raspberries and good quality vanilla ice cream. Enjoy!

 PS Apologies for the photo - guests were hungry and not interested in me taking time to take pretty photos! Do take note of the oooooooze - it's bang on!