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Paul Ainsworth’s Chocolate Fondant

  • Time preparation 10 minutes, plus chilling
  • cook time 8-9 minutes
  • Serve Serves 4

It's the ultimate decadent treat - light, moist chocolate sponge with a molten chocolate centre. Paul Ainsworth's version is simple to make and tastes even more delicious with a grating of orange zest

Recipe provided by Paul Ainsworth
  • 3 egg yolks
  • 3 whole eggs
  • 200g sugar
  • 75g plain flour
  • 150g 70% dark chocolate
  • 150g unsalted butter

In a bowl over simmering water melt the chocolate and butter together.

In a kitchen aid using a paddle attachment slowly combine the eggs and sugar together until well incorporated.

Slowly add the melted chocolate and butter to the eggs and sugar and mix well on a medium speed.

Stop the machine and add all the flour into the mix.

On a slow speed fold through the flour but be careful to not overmix the mixture.

Chill the mixture in the fridge for 30 minutes. Preheat the oven to 180°C/Fan 160°C/ Gas 4. Grease your moulds with butter and dust with cocoa powder. Measure 80g of chocolate mixture into each.

Bake for 8-9 minutes (if mix is weighed at 80g). Remove from oven and remove carefully from the moulds. Dust with cocoa powder and serve with cream or vanilla ice cream.

SERVE THIS WITH...

No-churn ice cream for all seasons

Time

Time Serves 5-6 (makes 750ml)

Ingredients

  • 3 egg yolks
  • 3 whole eggs
  • 200g sugar
  • 75g plain flour
  • 150g 70% dark chocolate
  • 150g unsalted butter

Method

In a bowl over simmering water melt the chocolate and butter together.

In a kitchen aid using a paddle attachment slowly combine the eggs and sugar together until well incorporated.

Slowly add the melted chocolate and butter to the eggs and sugar and mix well on a medium speed.

Stop the machine and add all the flour into the mix.

On a slow speed fold through the flour but be careful to not overmix the mixture.

Chill the mixture in the fridge for 30 minutes. Preheat the oven to 180°C/Fan 160°C/ Gas 4. Grease your moulds with butter and dust with cocoa powder. Measure 80g of chocolate mixture into each.

Bake for 8-9 minutes (if mix is weighed at 80g). Remove from oven and remove carefully from the moulds. Dust with cocoa powder and serve with cream or vanilla ice cream.

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