George Calombaris’ Chocolate Fondant
Chocolate Fondant


  • 70g dark chocolate
  • 55g milk chocolate
  • 125g butter, unsalted
  • 60g caster sugar
  • 100g eggs, whole
  • 40g egg yolks
  • 10g plain flour



  1. Preheat oven to 175 degrees C
  2. Combine chocolates and butter and melt in the microwave in 20 second intervals, stir and try not to let it get hotter than 50-60 degrees C.
  3. In a medium size bowl combine eggs and sugar using a whisk.
  4. Pour in chocolate to temper the eggs and stir until mixed. Add flour and fold through until combined.
  5. Rub the sides and base of a 7C or 1.6L Pyrex mould with softened butter, and coat in sugar
  6. Pour in chocolate mix. Bake at 160 degrees C for 14 minutes. It should be just set but still runny on the inside. Serve immediately.

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