Warm Chocolate Fondant Recipe from Gert at The Crown & Anchor, Ham


Impress your nearest and dearest with this heavenly chocoate dessert. Thanks to Head Chef Gert Pienaar from The Crown & Anchor in Ham for sharing the recipe.


125gm 64% dark chocolate
125gm unsalted butter – diced
75gm caster sugar
2 whole eggs
3 egg yolks
13gm flour


1. Melt the chocolate, butter and sugar over a bain marie and whisk all together.
2. In a separate bowl, whisk the eggs and mix into the chocolate.
3. Take a little bit of chocolate mix and add to the flour. Mix to form a smooth paste then mix it back into make into the chocolate and set aside.
4. Line dariole with butter and coat the cocoa powder.
5. Fill the mould three quarters of the way with fondant mix and bake for 6-8 minutes and allow to rest for 1-2 minutes.
6. Turn then out onto a plate and gently remove the moulds

This is what it should look like!

Serve with your favourite ice cream or with salted caramel sauce.

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