53min 4 ppl
Dark Chocolate Fondant with Fleur de Sel
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 12 steps
Medium: 31–60 min or 7–12 steps
548 kcalper person
Protein 9g
Carbs 38g
Fats 40g
About this dish
Built around a 70% dark chocolate ganache core that's frozen solid before baking, this fondant guarantees a perfectly molten centre every single time — the technique French pâtissiers use for a controlled, liquid heart without any guesswork, finished with flakes of fleur de sel to sharpen the chocolate's depth.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Unsalted buttercubed, plus extra for greasing90 g
- Large eggsat room temperature2 whole
- Egg yolkslarge, at room temperature2 whole
- Double cream60 ml
Dried Goods
- Dark chocolate70% cocoa solids, finely chopped, divided140 g
- Caster sugar80 g
- Plain floursifted20 g
- Cocoa powderfor dusting1 tbsp
Spices & Seasonings
- Pure vanilla extract1 tsp
- Fleur de seldivided, plus extra to finish0.75 tsp
Utensils
- Four 150ml ramekins
- Ice cube tray
- Heatproof bowl
- Thin palette knife
Method
1
Make the ganache core: heat the double cream in a small saucepan over medium heat until steaming, then pour over 40g of the chopped chocolate in a small bowl. Let sit for 1 minute, then stir until smooth. Divide the ganache between 4 small domes of an ice cube tray, sprinkling each with a pinch of fleur de sel.
Approx. 3 minutes
2
Transfer the ganache-filled tray to the freezer and freeze for a minimum of 2 hours until completely solid.
Approx. 5 minutes
3
Butter four 150ml ramekins generously, then dust with cocoa powder, tapping out any excess. Chill the prepared ramekins in the refrigerator.
Approx. 3 minutes
4
Melt the remaining 100g chopped chocolate with the 90g butter in a heatproof bowl set over a pan of barely simmering water, stirring occasionally, until completely smooth. Remove from heat and allow to cool for 5 minutes.
Approx. 5 minutes
5
In a large bowl, whisk together the eggs, egg yolks, caster sugar and vanilla extract until the mixture is pale, thick and falls in ribbons from the whisk, about 3–4 minutes by hand.
Approx. 4 minutes
6
Pour the cooled chocolate-butter mixture into the egg mixture and fold gently with a spatula until just combined — stop as soon as no streaks remain.
Approx. 2 minutes
7
Sift the flour and a quarter of a tsp fleur de sel over the batter and fold in until the batter is smooth and glossy.
Approx. 1 minute
8
Preheat the oven to 200°C, or 180°C for a fan oven, or 400°F, or gas mark 6. Spoon a thin layer of batter into the base of each prepared ramekin, filling to about one-third.
Approx. 1 minute
9
Press one frozen ganache disc into the centre of each ramekin, then spoon the remaining batter over and around each disc until the ramekin is three-quarters full and the ganache is fully enclosed.
Approx. 2 minutes
10
Bake on a hot baking tray for 11–12 minutes, until the edges are set and matte but the centre still has a distinct wobble when you gently shake the tray.
Approx. 12 minutes
11
Remove from the oven and rest in the ramekins for exactly 1 minute — no longer, or the centre will begin to set.
Approx. 1 minute
12
Run a thin palette knife around the edge of each fondant, invert onto warm serving plates, finish with a few flakes of fleur de sel, and serve immediately.
Approx. 2 minutes
