Chocolate fondants with salted caramel sauce
- Online only
- Serves 6
- Hands-on time 50 min, oven time 35 min
Molten lava chocolate fondants are served with a silky salted caramel sauce, chantilly cream and chocolate crumbs in this dinner party dessert. The result is a fantastically decadent treat for any special occasion.
This recipe is by BAFTA 195 Piccadilly chef Anton Manganaro, who recreated Carl’s recipe in the film Chef, for a delicious. reader event.
- 120g unsalted butter, plus 30g melted
- Cocoa powder to dust
- 150g dark chocolate (70% cocoa solids), in pieces
- 175g eggs (about 3 medium), whisked and sieved
- 120g caster sugar
For the chocolate crumbs
- 30g plain flour
- 15g cocoa powder
- 30g caster sugar
- 30g unsalted butter, chilled
Salted caramel sauce
- 90g demerara sugar
- 70g caster sugar
- 165ml double cream, warmed
- 120g unsalted butter
- 1 vanilla pod, split and seeds scraped
For the chantilly cream
- 250ml double cream
- 1 vanilla pod, split
- 25g icing sugar
You’ll also need
- 6 x 150ml ramekins
- Brush inside the ramekins with melted butter, then chill for 2 minutes and repeat. Put 1 tbsp cocoa powder into a ramekin, then tilt it so it coats the inside. Pour any excess into another ramekin and tilt to coat (repeat 4 times, adding more cocoa when you run out). Put the dusted ramekins onto a tray in the fridge.
- Put the 120g butter and chocolate into a medium pan over a low heat until melted, then stir until just combined. Remove from the heat, add the eggs and sugar, whisk well, then spoon into the prepared ramekins. Chill.
- Heat the oven to 170°C/ 150°C fan/gas 3½. For the crumbs, mix the flour, cocoa powder and sugar together in a small bowl, then put it into a mini food processor with the butter. Pulse until it has the texture of breadcrumbs. Sprinkle onto a tray lined with non-stick baking paper, then bake for 20 minutes until dry. Set aside to cool, then break up into crumbs. Turn up the oven to 180°C/ 160°C fan/gas 4.
- Meanwhile, make the caramel sauce. Put both the sugars into a deep frying pan over a medium-high heat. Shake the pan every now and then but don’t stir it. When melted, add the cream and vanilla pod and seeds, then stir before adding the butter and a good pinch of salt. When the butter has melted, stir it to combine, then remove the vanilla pod. Leave to cool.
- Take the fondants out of the fridge 5 minutes before baking, then put them in the oven for 15 minutes. Using an electric mixer, whisk all the chantilly cream ingredients in a large mixing bowl until soft peaks form. As soon as the fondants have cooked, turn them carefully out onto plates. Drizzle with caramel, then serve with a dollop of the cream and a sprinkling of chocolate crumbs.
Make the crumble and caramel sauce up to 48 hours ahead. Keep chilled in separate sealed containers.
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