Chocolate Fondant inspired by My Kitchen Rules

The 2013 Australian series of My Kitchen Rules inspired Dianne to make Chocolate Fondant for our dessert.  She did a quick scrabble around on google to find a recipe, a short walk to the shops for supplies and then into the kitchen she went.

There were only a few calls for clarification as she combined one recipe with another method and bits of what she had seen on the MKR show.   Once the fondants were in the oven we waited patiently as the aromas of chocolate permeated the air in a teasing manner.   How the 20 minutes dragged….. then finally we were able to ‘plate up’ the finished product.

Chocolate Fondant

This is our blended and adapted recipe and methods…..

  1. Make sure you have all the ingredients – or run to the shop and get them.
  2. Preheat oven to 180ºC.
  3. Get your moulds ready. Heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
  • 30 Grams Butter, Melted
  • 5 tablespoons Cocoa Powder
  • 85 grams Sugar (can use caster sugar)
  • 150 grams Butter, chopped
  • 150 grams  dark chocolate (70% cocoa), chopped
  • 3 Egg yolks
  • 3 whole Eggs
  • 1 Tablespoon plain flour
  1. Whisk together egg yolks and eggs and set aside
  2. Place sugar, butter and chocolate into a heatproof bowl and place over simmering water stirring until all ingredients are melted.
  3. Remove from heat and whisk for a moment to ensure no lumps or grains.
  4. Add a small amount of the egg mixture and whisk vigorously until combined, repeat adding small amounts of the egg mixture and whisking until all combined and the mixture has a glossy smooth texture.
  5. Fold in flour.
  6. See Notes * & **
  7. Arrange moulds on baking tray and bake in oven for 16 minutes.  ** Ensure that fondants appear cooked on top, but are not  overcooked.
  8. Take out of oven and let stand two minutes before turning onto serving plate. Ensure that you are gentle as with the soft centre the fondants are quite fragile.
  9. Serve with Cream or Ice-cream and fruit

Notes –

*  Recipe says Chill for 2 hours to set before cooking – We didn’t do this

** The fondants can  be frozen at this point for up to a month and cooked from frozen.  To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

** Ours took 20 minutes and the middles still wobbled a bit when we took them out of the oven. They continue to cook in the standing time and were perfect.

These were YUMMMMY  and we will be making them again.


4 thoughts on “Chocolate Fondant inspired by My Kitchen Rules

  1. Today, the cupcake has evolved from the usual white cake flavor
    to the more elaborate forms, such as red velvet cupcakes, carrot cake cupcakes and many, many more.
    Generally, these folks were thought to be a tiny baked cake seems
    as being a little serving of your bigger size cake.
    The cakes themselves are incredibly easy to make, but often home bakers struggle with the rich, buttercream topping.


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