Dessert

Best Chocolate Fondant in the World Recipe

ByJeannette Jaeger November 8, 2025November 8, 2025

Introduction

This chocolate fondant recipe promises a rich, gooey center with a tender cake exterior — truly the best chocolate fondant you’ll ever taste. Paired with optional homemade custard, it makes an impressive and indulgent dessert perfect for any occasion.

A close-up of a single piece of rich chocolate brownie resting on a white marbled surface, showing two main layers: the top layer is a thin, slightly cracked, and dry-looking crust in dark brown, while the bottom layer is thick, moist, and fudgy with a glossy, almost gooey texture in darker brown. The edges of the brownie piece are uneven and crumbly, with a small portion breaking away, highlighting the dense and soft inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g dark baking chocolate
190g unsalted butter
240g white sugar
6 eggs
100g all-purpose flour (T45)
1 level tablespoon unsweetened cocoa powder

For the homemade custard (optional):

250ml semi-skimmed milk
1 vanilla bean
2 egg yolks
20g white sugar

Instructions

Step 1: Preheat your oven to 180°C (350°F) using the conventional or convection setting (top and bottom heat).
Step 2: Melt the dark chocolate and unsalted butter together in a saucepan over very low heat, stirring constantly. Remove from heat once smooth.
Step 3: Stir the white sugar into the chocolate mixture until well combined.
Step 4: In a small bowl, crack and beat the eggs with a fork, then add them to the chocolate mixture and mix thoroughly.
Step 5: Sift the all-purpose flour and cocoa powder together, then fold them carefully into the batter until just combined.
Step 6: Pour the batter into a non-stick pan. If unavailable, use a generously buttered traditional pan to prevent sticking.
Step 7: Bake for 17 to 20 minutes, depending on your oven and pan. The center should remain soft and slightly gooey. Serve warm with optional custard or fresh berries.
Step 8 (optional): To make the custard, beat egg yolks and sugar with an electric mixer until pale and fluffy, about 2–3 minutes.
Step 9: Bring the milk and the split vanilla bean (with seeds scraped out) to a boil, then remove from heat.
Step 10: Gradually whisk the warm milk into the egg yolk mixture in 5–6 small additions to avoid cooking the eggs.
Step 11: Return the combined mixture to the saucepan over low heat and stir continuously with a spatula until thickened.
Step 12: Transfer the custard to a bowl, cover with cling film touching the surface, and refrigerate for at least 2 hours before serving.

Tips & Variations

Use high-quality dark chocolate for the best flavor and texture.
If you prefer a more intense chocolate flavor, add an extra tablespoon of cocoa powder.
For a gluten-free version, substitute the flour with a gluten-free flour blend.
Serve with fresh berries or a scoop of vanilla ice cream for added freshness and contrast.

Storage

Store leftover fondant in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave for 15–20 seconds to restore its gooey center. Custard can be stored separately in the fridge for up to 3 days.

How to Serve

A round, thick chocolate cake is sliced into five uneven pieces, with deep dark brown color and a slightly rough, cracked texture on top. The cake rests on white parchment paper over a white marbled surface. In the background, there is a glass of milk and a small white bowl filled with pale yellow cream or sauce, along with a spoon placed in it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the fondant is perfectly baked?

The edges should be firm while the center remains soft and slightly gooey. Baking times can vary, so start checking around 17 minutes to avoid overbaking.

Can I make the custard ahead of time?

Yes, the custard requires at least 2 hours of chilling before serving and can be made a day in advance, making it perfect for preparing dessert ahead.