Name: Melt-in-the-Middle Chocolate Fondant
Cook time: 720 s
Total time: 720 s
Yield: 12 servings
Ingredients: dark chocolate; melted butter; eggs; egg yolks; icing sugar; plain flour; cocoa powder; Extra butter for greasing; Extra cocoa powder for dusting

Melt-in-the-middle Chocolate Fondant

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12 min

Posted on Mar 1, 2025

G

georgiascakes

12 servings

12 servings

Ingredients

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Directions

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Notes

Top Tips: - The fondant batter can last in the fridge for up to 4 days, so you can make the batter ahead of time and then bake fresh whenever you want. - Add a surprise centre such as white chocolate, peanut butter or biscoff spread by filling the mould up halfway with the fondant batter, inserting your extra filling then covering it with more batter. FAQs and Troubleshooting: - My fondant broke apart when I took it out of the mould If your fondant breaks when you flip it, it is either down to not lining the mould correctly, undercooking it slightly or you didn't leave it for long enough after it came out the oven. - I didn't get the runny centre Essentially, the runny centre of a fondant is slightly undercooked cake. If there isn't a runny centre in your fondant, reduce the cooking time by 1-2 minutes. - What's the difference between a lava cake, chocolate fondant and a chocolate soufflé? I've realised that in different cultures and countries, this same dessert goes by different names so if you're not sure what to refer it to, ask a local! I learnt that these melt in the middle desserts are chocolate fondants and a soufflé is the dessert that rises made with egg whites, however my husband calls this one a soufflé!

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