Chocolate fondant

Head pastry chef Dean Cole reveals how to make fabulous chocolate fondants every time at home

Who doesn’t love an indulgent, gooey chocolate fondant? But making them is anything but easy, right? Wrong! Follow this great recipe from Dean Cole, the head pastry chef at the Belfry Hotel & Resort, and you’ll have the richest fondants this side of Masterchef!


(Makes six)

  • 140g of 85 per cent dark chocolate
  • 125g unsalted butter
  • 4 large eggs
  • 120g caster sugar
  • 75g plain flour
  • Butter
  • Cocoa powder


Melt 140g of dark chocolate with a 125g unsalted butter over a pan of hot water.

Once melted remove from the pan, add two eggs and whisk the mixture. Add the last two eggs and continue to whisk the mixture before adding 120g of caster sugar. Continue to stir the chocolate mixture. Then add 75g of plain flour and stir the mix until smooth.

Lightly butter your moulds and coat with cocoa powder before transferring the mix (approx 120g).

Place the filled moulds on a tray and bake for eight minutes at 180C. After eight minutes, remove from the oven and leave to rest for two minutes.

Serve as desired. We recommend with berries and whipped cream or ice cream.

The Belfry Hotel & Resort, Lichfield Road, Wishaw, B76 9PR. Tel: 01675 238600,