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
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Cook Time
12 min
Cook Time
12 min
  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
  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.
  1. Recipe adapted from Delia Smith
Citrus and Candy