Baking, Dessert, Recipes, Treats

Chocolate Fondants {…and a bit of news}

May 2, 2014

When bloggers use the words “news” in post titles it usually has to do with a cookbook that they’re writing or a an engagement. None of that applies to me, but I still have exciting news, which explains why I’ve been a bit absent from the blogosphere last month.Chocolate Fondant {}

I feel like I’ve been the worst blogger lately. I’ve had people ask me when I’d be back with a new post or recipe and my answer was always: “…when I’m a bit less busy”. April was definitely a whirlwind that flew by, and before I knew it, May had crept up on me. I really did have the best intention of spending my Easter break in the kitchen working on recipes and taking pictures, but 5 weeks just wasn’t long enough. I did manage to work on a few recipes, but pictures still need editing and posts require writing so we’ll take it one step at a time.

Chocolate Fondant {}

Anyways, the main reason for the lack of new posts is that it’s exam season. That’s right, the most boring time of the year is here and I am spending most of my day looking at notes, staring into books or panicking over something that’s written on Wikipedia that doesn’t match with my notes, while all at the same time thinking to myself “…when in my life will I ever need this again?!”

Chocolate Fondant {}

I know that exams aren’t meant to be taken super seriously, but I just like to be prepared. Plus, it’s my final year and I’d like to end my degree on a high note. Whenever I fall into a state of mental boredom I often think to myself that I have less than a month to go {insert happy face here}, just a few exams to write, one viva to do and then I have a great summer ahead of me….

….which brings me to my news. Earlier this year I was contacted by my manager {from the company in Munich I did my internship with last year} asking whether I’d have time to come back to work for them. Apparently the workload for the rest of the team was getting too much so they thought it would be a good solution for me to come back. As you can imagine, I literally could not contain my excitement. My year in Munich really was one of the best years of my life and I always secretly {or not so secretly} hoped that I could go back to work for the company one day. The fact, that I’m back at the Munich office is just the icing on the cake. Apart from it being a great company, it’s the people that make very special place and although it sounds cheesy, it feels like I go to work to see friends. Obviously, this time round I’ll have more responsibility as I won’t be an intern anymore which is slightly daunting but I really hope I can live up to everyone’s expectations.

Chocolate Fondant {}

Anyways, I started working at the end of March and have spent a big chunk of my Easter break in Munich, trying to get back into working life and settling back in, which just contributed to the fact that I didn’t have a lot of time to blog.

For now though I really hope you enjoy this recipe. It’s a little treat I made one morning when I had a bit of free time and I’ve been wanting to share it with you ever since. I had this for breakfast, but it might actually taste better served for dessert.

Chocolate Fondant {}

Raymond Blanc’s Chocolate Fondants

serves 4

For this recipe you will need 4 x 150ml metal pudding moulds.

To prepare the Moulds:

  • 15g unsalted butter, at room temperature
  • 15g caster sugar mixed with 15g cocoa powder

For the Fondants:

  • 100g 70% dark chocolate
  • 100g unsalted butter
  • 2 large eggs plus 1 egg yolk
  • 80g icing sugar, sifted
  • 12g cocoa powder
  • 50g plain flour
  • 3g baking powder
  • 4 tbsp. shredded coconut, baked at 150°C for 10 minutes

For the Chocolate Sauce:

  • 30ml whole milk
  • 90ml whipping cream
  • 80g 70% dark chocolate


Grease the moulds with the 15g of softened butter, then dust with the sugar and cocoa mixture. Set the moulds on a baking tray. Preheat the oven to 230°C.

For the fondants, melt the chocolate and butter in a heatproof bowl set over a pan of  simmering water. When melted and smooth, remove and gradually whisk in the eggs and the egg yolk. Sift the icing sugar, cocoa powder, flour and baking powder into a bowl, then gently whisk into the chocolate mixture until smooth. Divide the mixture among the prepared moulds. Bake the fondants for 7 minutes until the tops have just formed a crust.

In the meantime prepare the chocolate sauce. Bring the milk and cream to a boil in a medium pan, then take off the heat and add the chopped chocolate, stirring until smooth. Set aside.

When the fondant has baked, remove from the oven and run a knife gently around the outside of each fondant, then invert onto plates. Pour the chocolate sauce over the fondant, scatter with the shredded coconut and serve.

Recipe taken from Delicious Magazine, June 2013 and only adapted very slightly.

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  • Reply Katie (The Muffin Myth) May 4, 2014 at 8:39 am

    Congrats on the job, Antonia! That’s huge! So many people graduate and then have to deal with a depressing period trying to find work, so it’s extra amazing that they came to you ahead of time. Obviously you impressed them during your internship! Great work, and good luck with those exams…

  • Reply Kathryn May 4, 2014 at 5:10 pm

    Congratulations! It was clear from your posts how much you loved Munich so it sounds like the perfect opportunity for you.

  • Reply Bec May 7, 2014 at 12:38 am

    Congrats Antonia! I’m sure everything will work out fine. Good luck with your exams – it’s so exciting to finally finish your degree and move out into the world! These fondants look amazing!

  • Reply Emma @ Stripes and Snapshots May 8, 2014 at 6:46 pm

    Wow congrats on your job that’s great news! Your fondant looks delish, I might have to go and buy some metal pudding pots!

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