About this recipe:This foolproof technique results in a perfectly rich and melty chocolate fondant every time. The key is to freeze as directed, and not to over bake. Ensure that the centre remains wobbly!
250g dark cooking chocolate, chopped
250g caster sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
80g plain flour
Prep:20min › Cook:40min › Extra time:4hr freezing › Ready in:5hr
Butter a 20-23cm round tin.
Over medium-low heat, melt the chocolate and butter together in a double boiler. Once melted and smooth, take off the heat and set aside.
In a bowl, combine the eggs, vanilla and salt, and whisk together until light and airy. Gradually stir in the chocolate mixture. Once combined, fold in the flour.
Gently tip the mixture into the prepared tin. Cover with aluminium foil and put in the freezer for at least 4 hours (overnight for best results).
Preheat the oven to 180 C / Gas 4. Put the frozen fondant in the oven for about 40 minutes, or until sides are firm and the centre is still wobbly with just a cooked outer crust.
Watch our video to see how easy it is to make chocolate fondant cakes oozing with a luscious chocolate centre. Watch now!