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Warm salted caramel chocolate fondants served on black plates on the white marble cooktop, the rich, molten centers ready to enjoy.

Salted Caramel Chocolate Fondants

Decadent molten chocolate cakes filled with salted caramel sauce, baked to perfection for a gooey center. This indulgent treat is dusted with cocoa and best served warm for a rich, sweet experience.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine British
Servings 4
Calories 621 kcal

Equipment

  • Mini metal pudding moulds (4)
  • Heatproof Bowl
  • Microwave or saucepan
  • Whisk
  • Sifter
  • Baking tray

Ingredients
  

  • 100 g unsalted butter
  • plus extra for buttering the moulds
  • cocoa
  • for dusting
  • 150 g dark chocolate chopped (at least 72% solids)
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • 55 g golden caster sugar
  • 35 g 
plain flour
  • 4 good heaped tsp salted caramel sauce

Instructions
 

  • Preheat the oven to 180°C (160°C fan)/gas mark 4. Grease 4 mini pudding moulds with butter and dust with cocoa, ensuring the butter is well-covered.
  • In a heatproof bowl, melt the butter and dark chocolate together in the microwave (30-second bursts) or over a pan of hot water. Stir occasionally and set aside.
    A black heatproof bowl on the white marble cooktop with unsalted butter and chopped dark chocolate melting gently together, stirred occasionally for a smooth, glossy texture.
  • Whisk the whole eggs, egg yolks, and golden caster sugar until fluffy, pale, and doubled in size (about 5 minutes).
    A black mixing bowl on the white marble cooktop where whole eggs, egg yolks, and golden caster sugar are being whisked to a pale, fluffy mixture, forming ribbon trails.
  • The mixture should leave a ribbon trail when the whisk is lifted. Add the melted chocolate-butter mixture and whisk to combine.
    The melted chocolate and butter mixture being poured into the airy egg and sugar mixture in a black mixing bowl on the white marble cooktop, while a whisk gently blends them.
  • Sift in the plain flour and fold in gently.
    Plain flour being sifted into the chocolate and egg mixture in a black mixing bowl on the white marble cooktop, with a black spatula folding the ingredients together carefully.
  • Spoon the batter into the moulds, filling about 1.5 cm.
    Black pudding moulds on the white marble cooktop, partially filled with chocolate batter, leaving room for a caramel center.
  • Add 1 teaspoon of salted caramel sauce in the center of each.
    A teaspoon of golden salted caramel sauce being delicately spooned into the center of each mould filled with chocolate batter, on the white marble cooktop.
  • Cover with more batter until the moulds are about 1 cm below the rim. Place the moulds on a baking tray.
    The pudding moulds being topped with additional chocolate batter on the white marble cooktop, sealing in the salted caramel and leaving space for rising.
  • Bake for 10-12 minutes, until the cakes rise just above the rim of the moulds.
    The chocolate fondants rising slightly above the rim of the moulds as they bake in the oven, placed in a black baking tray over the white marble cooktop.
  • Turn out onto serving plates, dust with more cocoa.
    Freshly baked fondants turned out onto plates on the white marble cooktop, dusted lightly with cocoa powder, with molten chocolate starting to ooze from the center.
  • Serve immediately.
    Warm salted caramel chocolate fondants served on black plates on the white marble cooktop, the rich, molten centers ready to enjoy.