Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Chocolate Fondant Recipe

Chocolate Fondant Photo : Jackie Cameron

Chocolate Fondant
Photo : Jackie Cameron

Chocolate Fondant

Yields : 30 - at 65g so conical Dario mould size

Ingredients :

  • 500g salted Butter
  • 500g Good Quality Chocolate
  • 215g Cake Flour
  • 215g White Sugar
  • 11 Whole Eggs
  • 6 Egg Yolks
  • Extra : Cocoa Powder for dusting

Method :

  1. Melt the chocolate and butter over a double boiler.
  2. Sift the flour and sugar together.
  3. Whisk all the eggs together just to combine over whisking will create problems.
  4. Add the melted chocolate and butter mixture to the egg amount- slowly. Whisking all the time.
  5. Fold the flour and sugar into the chocolate butter.
  6. Pour mixture into well-greased and cocoa lined moulds, we place 65g of mixture within every conical Dario mould.
  7. Bake on service between 150˚C-165˚C for 7-9 minutes or until the outside rim is cooked and the centre is almost puffing up a little.
  8. Allow resting in the mould for a minute or so and then loosen with a palate knife or knife the outside of the fondant.
  9. Turn over onto a plate and serve.

For a smaller amount :

Yields : 5, 4 with one extra just in case

Ingredients :

  • 90g salted Butter
  • 90g Good Quality Chocolate
  • 39g Cake Flour
  • 39g White Sugar
  • 2 Whole Eggs
  • 1 Egg Yolks at about 20g in size

Follow method above.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713