James Martin’s Chocolate Fondant is a classic French dessert with a rich, gooey chocolate center that oozes out as you cut into it. This indulgent dessert is perfect for special occasions, and though it may seem intimidating, it’s surprisingly simple with just a few steps. Serve it warm with ice cream or whipped cream for an unforgettable treat.
What is James Martin Chocolate Fondant?
James Martin’s Chocolate Fondant is a baked chocolate dessert with a soft, cake-like exterior and a molten chocolate center. It’s made by baking individual portions in ramekins until the edges are set, while the center remains warm and gooey.
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Why You Should Try This Recipe
- Decadent and Rich: A true chocolate lover’s dream.
- Simple Ingredients: Made with just chocolate, butter, eggs, sugar, and flour.
- Restaurant-Worthy Dessert: Perfect for impressing guests or for a romantic dinner.
- Quick to Prepare: Ready in about 10-12 minutes of baking.
- Customizable Toppings: Pairs well with ice cream, whipped cream, or fresh berries.
Ingredients Needed to Make James Martin Chocolate Fondant
- 200g Dark Chocolate (70% cocoa, chopped): Adds a deep, rich chocolate flavor.
- 200g Unsalted Butter (cubed): Provides a creamy, smooth texture.
- 200g Caster Sugar: Sweetens the fondant without overpowering the chocolate.
- 4 Large Eggs: Gives structure and rise to the fondant.
- 200g All-Purpose Flour: Lightly binds the ingredients, keeping the center gooey.
Instructions to Make James Martin Chocolate Fondant
Step 1. Prepare the Ramekins and Preheat the Oven
Preheat your oven to 200°C (390°F). Grease each ramekin with butter and dust lightly with cocoa powder to prevent sticking.
Step 2. Melt the Chocolate and Butter
In a heatproof bowl over a double boiler, melt the chopped dark chocolate and butter together. Stir occasionally until smooth. Alternatively, melt them in the microwave in 20-second intervals, stirring in between. Set aside to cool slightly.
Step 3. Whisk Eggs and Sugar
In a large mixing bowl, whisk the eggs and caster sugar together until light and frothy, about 2-3 minutes. This step helps create a slightly airy texture on the outer layer of the fondant.
Step 4. Combine the Mixtures
Gradually pour the melted chocolate and butter into the egg mixture, whisking constantly to prevent the eggs from scrambling.
Step 5. Fold in the Flour
Sift the flour into the chocolate mixture and gently fold until just combined. Be careful not to overmix, as this could make the fondant less gooey.
Step 6. Fill the Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Step 7. Bake the Fondants
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes. The edges should be set, but the center should remain soft and gooey.
Step 8. Serve and Enjoy
Allow the fondants to cool for a minute, then carefully turn each ramekin upside down onto a serving plate. Gently lift off the ramekin, and serve the fondants immediately with a scoop of vanilla ice cream or a dollop of whipped cream.
What Goes Well With Chocolate Fondant
- Vanilla Ice Cream – Melts over the warm fondant, adding a creamy contrast.
- Whipped Cream – A light, airy topping that balances the rich chocolate.
- Fresh Berries – Raspberries or strawberries add tartness.
- Dusting of Cocoa Powder – Enhances the chocolate flavor.
- Mint Leaves – Adds a refreshing, aromatic garnish.
Expert Tips for Making the Best Chocolate Fondant
For perfect results, follow these tips:
- Grease and Dust the Ramekins – This ensures easy release of the fondants.
- Use High-Quality Chocolate – The flavor of the fondant depends on the quality of chocolate.
- Watch the Baking Time – Bake for exactly 10-12 minutes to achieve the gooey center.
- Cool Slightly Before Unmolding – Letting them sit for 1-2 minutes helps them hold their shape.
- Serve Immediately – Fondants are best enjoyed warm with a molten center.
Easy Variations of James Martin Chocolate Fondant
Try these variations for unique flavors:
- Add Orange Zest – A touch of orange zest in the batter adds a citrusy note.
- Spicy Fondant – Add a pinch of cayenne pepper or cinnamon for a warm spice.
- Salted Caramel Center – Place a teaspoon of salted caramel in the center of each ramekin before baking.
- Add Espresso Powder – Enhances the chocolate flavor with a hint of coffee.
- Use White Chocolate – Substitute with white chocolate for a creamy, sweet twist.
Best Practices to Store Chocolate Fondant
- Refrigerate Unbaked Fondant Batter – Cover and refrigerate for up to 24 hours; bring to room temperature before baking.
- Store Leftover Baked Fondants – Fondants are best fresh but can be kept in the fridge for up to 1 day. Reheat in the microwave for 20 seconds to soften.
Best Practices to Reheat Chocolate Fondant
- Microwave Reheat – Place the fondant on a microwave-safe plate and heat for 20-30 seconds for a warm, gooey center.
- Avoid Overheating – Too much reheating can harden the fondant’s center.
Nutrition Value (per serving)
- Calories: 450
- Carbohydrates: 46g
- Protein: 6g
- Fat: 28g
- Fiber: 4g
- Sugar: 30g
FAQs
How Do I Keep Chocolate Fondant from Sticking to the Ramekins?
To prevent sticking, generously grease each ramekin with butter, then dust with cocoa powder. This creates a non-stick surface, helping the fondants slide out easily when inverted.
Can I Make Chocolate Fondant in Advance?
Yes, you can prepare the batter in advance. Cover and refrigerate the batter in the ramekins for up to 24 hours. Bring them to room temperature before baking for the best results.
How Do I Know When Chocolate Fondant is Done Baking?
Chocolate fondant is done when the edges are set and the center remains slightly soft. A baking time of 10-12 minutes at 200°C (390°F) usually achieves this. The top should look firm, but if gently pressed, the center should feel soft.
Can Chocolate Fondant Be Frozen?
Yes, unbaked chocolate fondant batter can be frozen in the ramekins. Cover tightly, freeze, and when ready to bake, allow them to thaw slightly and bake as directed, adding a minute or two to the baking time.
Final Words
James Martin’s Chocolate Fondant is a decadent dessert with an irresistible molten center that will impress any chocolate lover. The rich flavor and warm, gooey interior make this fondant a luxurious treat, especially when paired with ice cream or berries. Perfect for special occasions, this dessert is surprisingly easy to make and sure to become a favorite!
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James Martin Chocolate Fondant
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
James Martin’s Chocolate Fondant is a baked chocolate dessert with a soft, cake-like exterior and a molten chocolate center. It’s made by baking individual portions in ramekins until the edges are set, while the center remains warm and gooey.
Ingredients
- 200g Dark Chocolate (70% cocoa, chopped): Adds a deep, rich chocolate flavor.
- 200g Unsalted Butter (cubed): Provides a creamy, smooth texture.
- 200g Caster Sugar: Sweetens the fondant without overpowering the chocolate.
- 4 Large Eggs: Gives structure and rise to the fondant.
- 200g All-Purpose Flour: Lightly binds the ingredients, keeping the center gooey.
Instructions
Step 1. Prepare the Ramekins and Preheat Oven
Preheat your oven to 200°C (390°F). Grease each ramekin with butter and dust lightly with cocoa powder to prevent sticking.
Step 2. Melt the Chocolate and Butter
In a heatproof bowl over a double boiler, melt the chopped dark chocolate and butter together. Stir occasionally until smooth. Alternatively, melt them in the microwave in 20-second intervals, stirring in between. Set aside to cool slightly.
Step 3. Whisk Eggs and Sugar
In a large mixing bowl, whisk the eggs and caster sugar together until light and frothy, about 2-3 minutes. This step helps create a slightly airy texture on the outer layer of the fondant.
Step 4. Combine the Mixtures
Gradually pour the melted chocolate and butter into the egg mixture, whisking constantly to prevent the eggs from scrambling.
Step 5. Fold in the Flour
Sift the flour into the chocolate mixture and gently fold until just combined. Be careful not to overmix, as this could make the fondant less gooey.
Step 6. Fill the Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Step 7. Bake the Fondants
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes. The edges should be set, but the center should remain soft and gooey.
Step 8. Serve and Enjoy
Allow the fondants to cool for a minute, then carefully turn each ramekin upside down onto a serving plate. Gently lift off the ramekin, and serve the fondants immediately with a scoop of vanilla ice cream or a dollop of whipped cream.
