Chocolate and Espresso Coffee Fondants

January 10, 2012

Forget fancy, this dessert is just pure comfort, like a shoulder to cry on when a foul mood takes over. Plus it makes for killer food porn, what’s not to love? But the main reason why I adore chocolate fondants so so much is simple; the extreme pleasure of breaking through a flimsy chocolate cakey crust to reveal the pool of molten chocolate is unrivalled. There’s no need to unmold them either. Just give me an oven glove and a spoon and I’ll dive straight into it, especially if it’s chocolate with an in-your-face hit of coffee, a familiar combo but one that I always go nuts for.

Best of all, fondants can be ladled up into ramekins and stored in the fridge ready to be baked whenever the mood strikes, which in my world, is often. But since they’re so easy to put together and takes no time to bake at all, there’s no drama even on my laziest of days. Ummm a daily dose of chocolate is definitely one treatment plan I can get into.

Chocolate and Espresso Coffee Fondants
Write a review
Print
Cook Time
12 min
Cook Time
12 min
Ingredients
  1. 115g good quality dark chocolate
  2. 115g salted butter
  3. 1 shot of strong espresso or 1 Tbl of instant coffee granules
  4. 2 eggs
  5. 2 egg yolks
  6. 60g caster sugar
  7. 30g plain flour
Instructions
  1. Preheat oven to 200°C. Grease and butter 4 x 125ml ramekins.
  2. In a heavy based pan over low heat, melt the chocolate, butter and coffee until melted. Stir to a glossy batter. Set aside to cool for 5 minutes.
  3. In a mixing bowl, beat eggs, egg yolks and sugar with an electric mixer for at least 5 minutes or until pale, thick and leaves ribbons trails.
  4. Add chocolate and flour and gently fold until just combined. Be careful not to knock too much air out of the batter.
  5. Divide batter amongst ramekins and place on a baking tray. Fondants can be covered with clingwrap and stored in the fridge or freezer at this stage.
  6. Bake for 12 minutes or until the tops have risen and have set (but still soft underneath). If baking straight from the fridge, bake for about 14 minutes. If frozen, bake for 15 minutes.
  7. Note: Ovens vary so you might have to test one out to get the exact baking time.
  8. Remove fondants from the oven and serve it straight from the ramekin (my preference because I suck at unmolding things). If unmolding, rest for a minute then run a palette knife around the edges and turn out onto a plate. If baked from frozen, rest for 2 minutes before unmolding.
Notes
  1. Recipe adapted from Delia Smith
Citrus and Candy http://www.citrusandcandy.com/

{ 39 comments… read them below or add one }

Jill Mant~a SaucyCook February 3, 2012 at 04:58

OMG I do believe I just got drool on your beautiful blog. So sorry. I also love the tins you put your fondants in. I’m off to convert this recipe right now!!
Jill Mant~a SaucyCook recently posted..Carmelized Onions & Gooey Gruyere = Divinely Rich French Onion Soup

Reply

Nic@diningwithastud February 1, 2012 at 12:39

I am literall drooling at the gooey choc porn centre haha! Delish!!
Nic@diningwithastud recently posted..SOY Japanese Restaurant – Bondi

Reply

SarahBlack January 29, 2012 at 07:45

The look amazing!! Plan to make them for V-Day!! But: Are the 200°C for fan-forced ovens?? I’d like the cake to be quite rich chocolaty, is that provided with that amount of eggs?

Reply

Citrus and Candy January 29, 2012 at 13:48

Hi Sarah, unless specified, oven temps will always be for non-fan-forced. If you got one, reduce the temperature by 20°C. And yes, the fondant is quite rich and fudgy :)

Reply

SarahBlack February 4, 2012 at 23:05

Thanks :) I’m going to give them a first try today!

Reply

SarahBlack February 6, 2012 at 06:49

It was a huge success! My bf loved it!! ;)

Reply

Cass @foodmyfriend January 27, 2012 at 12:23

Drool! You have really captured the ‘eatability’ of these little babies! I don’t know if they would last long enough in my fridge to have later!
Cass @foodmyfriend recently posted..Chocolate Filled Doughnut Bites

Reply

Julie luvs keurig coffeebrewer January 21, 2012 at 14:40

Mmmmm…. Delicious! I want to have a sip or two or twelve…

Thank you for posting the recipe. I think I’ll make it later this week…

Reply

The Food Sage January 16, 2012 at 21:50

Now that just looks heaven sent in a little silver pot. Making them Saturday. Eating them Saturday!
The Food Sage recently posted..Burmese daze: a food adventurer’s guide

Reply

excusemewaiter January 14, 2012 at 20:35

these look delectable! one of my signature baking recipes is the chocolate fondant, but i haven’t thought of adding espresso to it, great twist on the classic.

Reply

Adie Andrews January 12, 2012 at 21:13

Oh chocolate and coffee my favourite combination there is nothing more I can dream about. Honestly after I see the photos I just wanted this small sweet masterpiece to be right in front of me.
Greets list your flat for Olympics

Reply

Shannon | Just As Delish January 12, 2012 at 20:53

never heard of fondant before but this looks absolutely to die for! just looking at the photos makes me feel so happy.. must be the chocolate rush! will try this soon.
Shannon | Just As Delish recently posted..Baked Sweet Potato Fries Recipe

Reply

mademoiselle délicieuse January 12, 2012 at 14:51

Loving the revamped layout and, as always, the photos.

Happy New Year, Ms Candy!
mademoiselle délicieuse recently posted..An experimental sous-vide dinner

Reply

Jana @ delectablymine January 12, 2012 at 07:24

This looks super yummy! I’ve never heard of fondants before, I think I’ll have to give them a try.
Jana @ delectablymine recently posted..Red Velvet Cheesecake Cake

Reply

Liz January 12, 2012 at 01:52

This looks amazing — both conceptually and the photos. Absolutely beautiful. I’ve never made anything even slightly like this, so I was wondering how critical the sugar is to achieving the “crust”. Could the amount of sugar be decrease for a less-sweet taste while still maintaining the breaking-through experience?

Reply

Citrus and Candy January 12, 2012 at 02:32

Hi Liz, absolutely you could decrease the sugar. It’s not so much about the ‘crust’ just as long as the outside is mostly baked solid while the middle stays ‘unbaked’. The sugar amount shouldn’t affect things too much. Bear in mind that I’ve kept the sugar content down myself and used a bittersweet chocolate with a higher cocoa content for the purpose of keeping the sweetness to a minimum. So you might not have to decrease the amount too much already. Hope this helps! :D

Reply

Sara (Belly Rumbles) January 12, 2012 at 00:22

Oh yeah baby, food porn, bring it on!
Sara (Belly Rumbles) recently posted..Happy New Year!

Reply

Martyna@WholesomeCook January 11, 2012 at 22:22

You had me at Espresso! YUM and gorgeous photos as always.
Martyna@WholesomeCook recently posted..Chimichurri my way

Reply

hollypop January 11, 2012 at 17:31

gorgeous pictures. i love your little ramekins too. so precious. think i’m going to just scroll up and stare at them for a bit if that’s ok :)
hollypop recently posted..Just Yesterday

Reply

catty January 11, 2012 at 14:46

Wahaha I dropped by today to read your outdated and embarrasing about page (since you tweeted it). It’s not embarrassing! I loved it :D hehe. i also love this fondant and though coffee gives me heart palpitations (and not the good Johnny Depp kind), I can still have a chocolate version!
catty recently posted..Ippudo Causeway Bay, Hong Kong: pork buns and ramen

Reply

Citrus and Candy January 11, 2012 at 14:51

Lol the new About page has been up for a week or two I think. So you might not have read the really old one lol. That was the embarassing one

Reply

Natalie January 11, 2012 at 12:19

Looks very delicious!
Natalie recently posted..Beef Stew.

Reply

jo January 11, 2012 at 11:26

Truly a decadent chocolate dessert!

Reply

Sarah January 11, 2012 at 11:15

Oh sweet fondant.
The chocolatey goodness inside this looks awesome! Gorgeous photos as usual.
Sarah recently posted..Strawberry Shortcakes: summer lovin’

Reply

Laura January 11, 2012 at 10:20

I love the little thimble shaped cups you used. Just gorgeous. And any dessert that requires “breaking into” is just one of the greater things in life. Period. Stumbled onto your blog for the first time today and really glad I did. So, so beautiful!
Laura recently posted..yummy, vegan + totally empowering DIY protein mix

Reply

Tesei January 11, 2012 at 05:21

Wow, these are gorgeous, lovely and yummy looking! Thanks :)

Reply

penny aka jeroxie January 10, 2012 at 22:03

oh Yum!! I need some of this. Might have get H to make these for me
penny aka jeroxie recently posted..Suckling pig ham

Reply

Jenny January 10, 2012 at 21:11

This looks amazing!! I was thinking of making a tiramisu since I have been craving coffee + chocolate.. but this looks so good and easy to do!!!
Jenny recently posted..The Devonshire

Reply

Shaheen [The Purple Foodie] January 10, 2012 at 18:32

I *just* discovered your food blog, and I’m so happy I did. =)
Shaheen [The Purple Foodie] recently posted..How To Cut An Artichoke

Reply

Anita Nervosa January 10, 2012 at 16:34

WOW! just WOW!
Anita Nervosa recently posted..The winner takes all (the honey!!).

Reply

Natashia@foodonpaper January 10, 2012 at 15:39

I love the changes in your blog! Amazing pics..
Natashia@foodonpaper recently posted..Tiramisu

Reply

Phuoc'n Delicious January 10, 2012 at 14:03

Mmmmm… chocolate porn. Love the fact that these can be frozen to satisfy those sudden cravings.
Phuoc’n Delicious recently posted..Vietnamese coffee ice cream

Reply

Ramen Raff January 10, 2012 at 13:49

That’s amazing simplicity! Check out the goeey innards! Love it :)

Reply

muppy January 10, 2012 at 13:07

YUM! i have been trying a recipe for salted caramel chocolate fondant but have failed on three, yes, three attempts, fortunately it still has tasted delicious, i need to try again, thanks for reminding me.
muppy recently posted..Whole Snapper stuffed with Olives and Anchovies served with duck fat potatoes

Reply

Peter G | Souvlaki For The Soul January 10, 2012 at 10:22

Food porn at its best! And chocolate porn too! Must. Make. These!

Reply

Hotly Spiced January 10, 2012 at 09:58

What beautiful looking chocolate fondants. Such great photography too. I must try this recipe and I hope to do it justice!
Hotly Spiced recently posted..Not Quite Nigella’s Dairy Free & Gluten Free Buckwheat & Coconut Pancakes

Reply

Tina @ bitemeshowme January 10, 2012 at 07:57

This is too good Karen! Your photos are just getting better and better. Love what you’re doing :) I am so trying this recipe out!
Tina @ bitemeshowme recently posted..2012 Photo Challenges

Reply

Jen @sitesnbites January 10, 2012 at 02:30

These images are so handsome and instantly made me crave chocolate. Bookmarking the recipe!

Reply

Susan January 10, 2012 at 02:21

Your photo’s are absolutely drool-worthy!! Quite sublime!! I love that something so simple makes such a visual impact! Susan

Reply

Leave a Comment

CommentLuv badge

{ 3 trackbacks }

Previous post:

Next post: