Name: Chocolate Fondant Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: French-Inspired
Ingredients: 320g Butter; 300g Dark Chocolate; 80g Cocoa Powder; 1 TSP Vanilla Extract; 6 Eggs; 2 Egg Yolks; 285g Caster Sugar; 100g Plain Flour

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For a classic chocolate fondant, you need ramekins. We took the recipe for the perfect melt-in-the-middle dessert and made it in a roasting tin. You're welcome.

Chocolate Fondant Cake

Heat your oven to 160°C fan. Chop the butter into small cubes and add to a mixing bowl. Finely chop the chocolate and add to the bowl.

Butter a 20cm x 30cm roasting tin, then add a tbsp of cocoa powder and shake around the tin so the cocoa dusts the surface. Tip out any excess.

Add 5cm of water to the base of a small saucepan, bring to the boil then turn down the heat to a simmer. Place the bowl of chocolate and butter on top of the saucepan and gently melt, stirring regularly. Stir in the cocoa powder, vanilla essence, and a pinch of salt. Set aside.

Add the eggs, extra egg yolks and sugar to a separate bowl and use an electric whisk to whip the until the mixture is light and fluffy. Fold in the chocolate mixture, using a spatula to mix the two together. Try not to knock out too much of the air you’ve whipped into the eggs!

Use a sieve to dust the flour over the top of the mix. Fold the flour through the mix, making sure there are no white streaks of flour and the mix is homogenous. Tip into a prepared dish. Give it a wiggle to level out the mixture.

Bake for 18-20 mins, until it’s set around the edges with a decent wobble in the middle. Dust with cocoa powder and finish with a pinch of sea salt. Serve straight away with ice cream.

I made this last night and it was an unrivalled success! Moreish, rich and decadent. A wonderful recipe.

Please can you explain the 6 eggs vs 2 egg yolks? The recipe just says “Add the eggs.” So should I add 6 eggs + 2 egg yolks or 4 eggs + 2 egg yolks?

Can you make it with dairy free butter instead?

Thanks Bethany! Glad it worked so well for you!!

I would say it means all the eggs, so 6 eggs and the 2 yolks…

Hi Will, you add the 6 eggs plus the extra 2 egg yolks in step 4. We've added a note in the method to make this clearer.

Hi! I haven't given it a go, but I think it would work- if you try it, let me know how it works!

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Elena Silcock

Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.

Easy

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French-Inspired

Veggie

Chocolate 
Fondant
Cake

Party Food

Pudding

Heat your oven to 160°C fan. Chop the butter into small cubes and add to a mixing bowl. Finely chop the chocolate and add to the bowl.

Butter a 20cm x 30cm roasting tin, then add a tbsp of cocoa powder and shake around the tin so the cocoa dusts the surface. Tip out any excess.

Add 5cm of water to the base of a small saucepan, bring to the boil then turn down the heat to a simmer. Place the bowl of chocolate and butter on top of the saucepan and gently melt, stirring regularly. Stir in the cocoa powder, vanilla essence, and a pinch of salt. Set aside.

Add the eggs, extra egg yolks and sugar to a separate bowl and use an electric whisk to whip the until the mixture is light and fluffy. Fold in the chocolate mixture, using a spatula to mix the two together. Try not to knock out too much of the air you’ve whipped into the eggs!

Use a sieve to dust the flour over the top of the mix. Fold the flour through the mix, making sure there are no white streaks of flour and the mix is homogenous. Tip into a prepared dish. Give it a wiggle to level out the mixture.

Bake for 18-20 mins, until it’s set around the edges with a decent wobble in the middle. Dust with cocoa powder and finish with a pinch of sea salt. Serve straight away with ice cream.

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