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Recipe for :

Dark Chocolate Fondant

Chef Alan CoxonThis recipe comes from Chef Alan Coxon. Alan is a food entertainer who combines a great sense of fun when cooking with his vast knowledge of food origins, ingredients and food history. Alan rose through the ranks from the four-star Loews Hotel in Monte Carlo to head chef at Europe's largest four star hotel, and is a winner of five gold medals for food sculpting. Alan has appeared in many TV programmes and is currently a chef presenter on Good Food Live on UK Food.

Alan's latest book Ready in Minutes came out last year and you can find out more about Alan, and his book, on his biography page or on his own web site


125g unsalted butter
125g dark chocolate
60g castor sugar
3 small fresh free-range eggs
3 egg yolks
100g plain sieved flour
1 tblsp dark cocoa powder

[plus butter for greasing and extra cocoa for dusting]


  • Preheat the oven to 200°C / 400°F / Gas Mark 6
  • Melt the butter and chocolate together over a bain marie [double boiler]
  • Whisk together the sugar and eggs and egg yolks until light and pale
  • Pour the melted butter and chocolate over the egg mix and then fold in the sieved flour with a metal spoon
  • Lightly but thoroughly butter 4 oven proof individual moulds [Dariole moulds preferably] and dust lightly with the extra cocoa powder
  • Place onto an ovenproof tray and bake in a pre-heated oven at 200°C for approx 8 minutess
  • When the outside is crisp to the touch, carefully turn out of the moulds onto the serving plates. The centre should still be soft and lusciously saucy . . . just like me!
  • Serve with thick cream, crème fraiche or vanilla ice cream.

Serves 4

Chef Alan Coxon