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Belgian Chocolate Fondant

and thickened cream


The chocolate fondant is a favourite in the O’Connor household, particularly at this time of year. This rich chocolate dessert is both warming and comforting.

Surprisingly it’s one of the easiest puddings to make as it only has five ingredients, however, warning, it’s all in the control.  


If the timing is right, you will have the most delicious mouth-watering pudding.  If you take it out of the oven too early it will collapse, if you over cook it, you will have a dry chocolate sponge.



For the fondants

  • 125g Unsalted butter, plus extra for greasing
  • 150g Sugar, plus extra for dusting
  • 125g Dark chocolate
  • 3 Large eggs
  • 35g Plain flour


For the garnish

  • 200ml Double cream
  • Pea shoots and freeze dried raspberries
  • Preheat the oven to 200C°/Gas mark 6
  • Prepare the moulds




1. Butter 6 ramekins and sprinkle the insides with the sugar.


Make the pudding mixture




2. Melt the butter and chocolate together over a bain-marie.


fondant_4a.jpg fondant_4b.jpg fondant_4c.jpg


3. In another bowl add the eggs, sugar and whisk until the mix goes a light cream colour. Add the chocolate mix to the egg mix and then add the flour.


fondant_5a.jpg fondant_5b.jpg fondant_5c.jpg

fondant_5d.jpg rsz_1fondant_5e.jpg


4. With a big spoon fold the ingredients together until they are incorporated.


fondant_6a.jpg fondant_6b.jpg


5. Equally divide the mixture into the ramekins.


Cook the puddings




6. Place in the oven for 8-10 minutes - the centres should still be runny.


Prepare the cream and garnish

7. Whilst your fondants are in the oven cooking add your cream to a bowl and whip to your desired thickest.


Assemble and serve



8. Take the fondants out of the oven and leave to rest for a minute or so before serving. Place the fondant on a plate add a nice dollop of cream (if you want to jazz it up shake some icing sugar on top for garnish).




Chefs note – this may take a couple of attempts to get right as it is dependent on the type of oven used and the size and shape of the ramekins. This could easily be served with a hot sauce such as crème anglaise or butterscotch.




This recipe was brought to you by…


Warren O’Connor
Head Chef at Cheltenham Racecourse



This recipe was brought to you by…


Lawrie Jeffries
Head Chef at Warwick Racecourse



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