An image of a chocolate fondant cake with a bottle of caramel whipped cream

Gooey Chocolate Fondants With Caramel Cream

Recipe cooking time
20 min
Recipe cooking time
Serves 4

Directions

  1. Preheat the oven to 230˚C/210˚C fan/gas mark 8. Lightly grease four ramekins with butter and dust with cocoa powder, turning the ramekins so the powder coats their entire insides
     
  2. Combine the chocolate and butter in a heatproof bowl and place over a pan of barely-simmering water to melt, ensuring the bottom of the bowl is not touching the water. When melted, stir together and then set aside to cool
     
  3. In a bowl, beat the eggs and egg yolks together with the sugar for about two minutes until pale yellow and foamy. Add the cooled chocolate and the flour and stir until combined
     
  4. Divide the batter evenly between the buttered ramekins. Place in the oven to bake for 8-10 minutes. When done, they should still be slightly wobbly in the centre
     
  5. When the fondants come out of the oven, allow them to sit for 45-60 seconds, then carefully turn each one out onto a serving plate
     
  6. Dusting with icing sugar and serve with Avonmore Caramel Whipped Cream

 

TOP TIP: Make the fondants in advance and simply bake them whenever you’re ready to serve.

MAKE IT YOURS:
If you have a Christmas-themed stencil, such as a Christmas tree, a star of a snowflake, use this to create a festive icing sugar decoration atop each fondant.

Ingredients

For The Fondants:

  • 110g Avonmore Unsalted Butter, plus extra for greasing
  • 3-4tbsp cocoa powder, for dusting
  • 170g dark chocolate (70% cocoa solids), broken into pieces
  • 2 eggs
  • 2 egg yolks
  • 2 tbsp sugar
  • 2 tbsp flour

To Serve:

  • Icing sugar, to dust
  • 250g Avonmore Caramel Whipped Cream

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