Warm and gooey Choccy Fondants XP

Everyone loves a bit of chocolate for dessert, so why not make something incredibly luxurious, yet simple. You can also make this to impress that special lady or guy friend of yours.

You can also make this as a valentines treat when the two or you are snuggled up with each other. Dark chocolate is a well know aphrodisiac so I’m sure the evening will get hot after this. ;D

If it isn’t valentines, just make it and enjoy it and savour the luxurious, delicious, warm and gooey chocolate with every spoonful!


(Preparation/Cooking time: 1 Hour – 1:30 Hours, Difficulty Level: 3 – S’Alright)

(Suitable for Vegetarians)

Ingredients (Makes about 2-3 dependent on size of ramekins):

  • Melted butter (About 1 inch slice off a block or enough to coat your ramekins twice in step 1)
  • Cocoa Powder
  • Dark chocolate (About 2.5 Bars or 250g, Up to you)
  • Solid butter (Small cubelets from 1.5 inch slice off a block)
  • White Sugar (Quarter to a third amount of the chocolate mixture)
  • 3 eggs
  • Sieved Plain Flour (Half the amount of the chocolate mixture)
  • Icing Sugar
  • Vanilla Ice-Cream (Optional)
  • Blueberries (Optional)


  • Oven-proof Ramekins (You can find cheap ones from Poundland if you’re in the UK and I’m sure you can find them cheap in bargain shops elsewhere).
  • Basting brush (If you don’t have one just use a folded piece of kitchen towel).
  • Large mixing bowl
  • Heat proof bowl for melting chocolate
  • Whisk


1)      Baste the edges and base of the ramekins with the melted butter twice. Place ramekins into the fridge to cool between basting.

2)      Once butter has set, dust the inside of the ramekins with cocoa powder ensuring that all surfaces are fully coated.

3)      Place ramekins back into the fridge for later use.

4)      Heat some water in a sauce pan to a simmer, then reduce the heat to low and place a heat proof bowl on top ensuring the base of the bowl does not touch the water.

5)      Melt the chocolate in the bowl, make sure to stir it continuously to keep it from burning.

6)      Once melted, add the butter cubelets and melt into the mix.

7)      Take the chocolate off the heat and let it rest for a few minutes.

8)      In the large mixing bowl whisk together the eggs and the sugar until they are well combined and is thick and pale, the whisk should leave a trail when you run it through the mix.

9)      Sift the flour into the eggs and mix thoroughly together.

10)    Pour chocolate into the large mixing bowl and mix together until it looks like a cake mixture, ie. fairly thick but still able to pour into ramekins.

11)    Pour the mixture into the ramekins up to the rim and then place back into fridge for 15-20 minutes to set. (Ensure the mixture is warm when pouring into the ramekins or it’ll be a pain in the a** when it cools).

12)    Pre-heat oven to 200°C in the meantime.

13)    Place ramekins onto oven trays and bake until the top looks solid and starts to crack. (Like so….).


  • Let it cool down before serving because the centre will be molten chocolate and no one likes a burnt tongue.

14)    Remove from ramekin, top with icing sugar and serve and enjoy.

  • (Optional) Top with ice cream and blueberries and enjoy.

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