Chocolate Fondant Recipe with Optional Raspberries


This chocolate fondant recipe is unbelievably easy and will assuredly blow your mind. Adapted from a French website, it is originally referred to as ‘Mother Anne’s Giant Truffle’. Be warned, this is no average ‘cakey’ delight – bid your average run-of-the-mill airy sponge consistency farewell. The inside is all fudge-y, melt-y, rich and nom.

Preparation time: 5 minutes
Cooking time: 8 minutes

Ingredients (serves 6 people):

125g butter
90g caster sugar
200g dark chocolate (65% if possible)
3 eggs
40g plain flour
1 pinch of unrefined sea salt
(Optional: Small box of raspberries)


-Pre-heat electric oven to 210°C
-Melt chocolate and butter separately
-In a large bowl, mix melted butter and sugar
-Add the chocolate and stir
-Add each egg one by one
-Add the flour and stir until the mixture is homogenous
-Transfer to a baking dish – preferably a Pyrex dish lined with parchment paper
(-Optional: add raspberries – dot them uniformly around the cake making sure to cover them with cake mix)
-Sprinkle with sea salt
-Put in the oven for 7 minutes. Cooking time may vary depending on your oven and baking dish but the cake is ready when the top has hardened but the inside remains liquid.
-Leave to cool then refrigerate for 2 hours minimum. The fondant will harden with the cold.

And then decorate as you please (believe it or not, this one was decorated by me, not a 12 year old, and it says Happy not Kappy…)!

The chocolate fondant is very rich, therefore serving thin slices with a glass of milk is perfect. If you’re entertaining, I recommend adding the raspberries to the mix and/or a dollop of cream when serving. Keep in the fridge but take out at least 10 minutes prior to eating (depends how soft you want it to be inside).




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