Family Food Magazine
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  • Chocolate Fondant


    Coffee FondantRecipe and Image Douwe Egberts (

    Completely indulgent! Best served with a scoop of vanilla ice cream.

    Chocolate Fondant

    Prep Time: 15 minutes

    Cook Time: PT6 to 8M

    Serving Size: 4 to 6

    Allow to chill for 20 minutes


    • 125g plain chocolate with at least 70% cocoa solids, broken into small pieces
    • 125g unsalted butter, at room temperature
    • 3 medium eggs
    • 3 medium egg yolks
    • 2 tbsp Douwe Egberts Pure Gold coffee dissolved in 3 tbsp hot water.
    • 60g caster sugar
    • 145g plain flour


    1. First grease and then line metal pudding bowl with 7.5cm round of parchment paper. This prevents the base of the pudding from sticking.
    2. In a bowl using an electric whisk the eggs, coffee egg yolks and sugar together until pale and frothy and leaves the trail of the whisk. The mixture has trebled in volume.
    3. Using a spatula fold in the flour carefully making sure you trap the air in the mixture. Chill the puddings for 20 minutes. Place the puddings onto a baking tray and cook for 7-8 minutes or until just started to CRACK on the top sponge.
    4. Invert onto serving plate .Serve immediately with fresh fruit and cream if liked.

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