Dinner of the decade: My classic chocolate fondants

Celebrate the end of the 2010s in style with these decadent recipes from James Martin.

This classic chocolate fondant recipe is an indulgent choice for a mouthwatering post-dinner treat

This classic chocolate fondant recipe is an indulgent choice for a mouthwatering post-dinner treat

This classic chocolate fondant recipe is an indulgent choice for a mouthwatering post-dinner treat 

This is a great dessert to finish off a celebration supper. Ensure you whisk the fondant mixture quickly.

Serves 6 

  • 15g (½oz) butter 
  • 1tbsp cocoa powder For the fondants 
  • 125g (4½oz) dark chocolate 
  • 125g (4½oz) butter 
  • 4 eggs 
  • 100g (3½oz) caster sugar 
  • 60g (2¼oz) plain flour To serve 
  • Cocoa powder, to dust 
  • Ice cream (optional)

Preheat the oven to 200°C/fan 180°C/ gas 6. Grease 6 x 8cm dariole moulds with butter then dust the insides with cocoa powder. 

Set aside on a baking tray. To make the fondants, melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. 

In a bowl, whisk the eggs and sugar with an electric whisk for 2 minutes. Pour the chocolate mix in and whisk for 30 seconds. 

Fold the flour in, then pour into the moulds. Bake for 6-8 minutes, until risen. 

Turn out onto plates, dust with cocoa powder and serve warm on their own or with ice cream.