Chocolate Fondant

Cook time 2 hours
Servings 6


Chocolate Fondant:
200g Dark cooking chocolate
200g Unsalted Butter
4 x Eggs
4 x Egg Yolks
100g Castor Sugar
50g Flour
20g Cocoa

Almond Brittle:
¾ cup sugar
3 tbs water
handful almond flakes


Chocolate Fondant


Chocolate Fondant:
Grease and dust with cocoa six dariole moulds 

Place chocolate and butter into a bain-marie over a medium heat and stir until melted and combined

In another bowl, whisk eggs and sugar until the sugar has dissolved.

Allow the chocolate to cool slightly and then combine into the egg mixture.

Now sift the flour and cocoa into the rest of the ingredients and fold through gently.

Pour the mixture into the dariole moulds and fill ¾. Place in the fridge to chill for a couple of hours.

Preheat oven to 220 C.

Place chocolate fondant into the oven and cook for 10-12 minutes.

Remove from the oven and let rest for 1 minute before turning the dariole mould upside down onto a plate.

Serve with a dollop of crème fraiche and some almond brittle.

Almond Brittle:
Dissolve sugar and water in a small pan until golden in colour

Spread almond flakes evenly onto a tray 

Pour caramel over almond flakes evenly and place in a dry area until caramel has hardened