Baker: Sophie Carey

Makes: 8 individual fondant desserts
Prep time: 20 minutes
Bake time: 11 minutes
Flours used: Matthews Organic Plain Flour


  1. Use a pastry brush to double grease the fondant moulds with melted butter and then dust liberally with cocoa powder
  2. Melt the chocolate and butter using a bain marie. Allow to cool to room temperature
  3. Whisk the eggs, yolks, and sugar until very thick and foamy, this will take about 10 minutes. You want the egg mixture to achieve the ribbon stage - where a strand dripping off the mixer will sit on the surface for 10 seconds at least before disappearing.
  4. Sift in the flour and use a spatula to fold it in gently, keeping as much air in the mixture as possible
  5. Fold in the cooled liquid chocolate and butter 1/3rd at a time
  6. Pipe or spoon into the moulds evenly (do this immediately, even if you plan to freeze them before baking!)
  7. Bake at 200 degrees celsius for 8-12 minutes before tipping out onto a plate and serving immediately - you’re looking for the desserts to be puffed up slightly and pulling away from the edges of the mould

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