Wednesday, 30 March 2011

Chocolate fondant with salted caramel sauce


Do I really have to write anything or perhaps this time I will let photos and recipe speak for themselves?

If you are not sure about salt in chocolate desserts, let me just point out that salt brings out its chocolatiness.

It is sticky, dark, decadent dessert. For the chocolateholics.

Recipe adapted from "Je veux du chocolat" by Trish Deseine.

For round spring tin 20-22cm (serves 6-8)

For the salted caramel sauce:

100g sugar
2 tbsp water
50g salted butter
7 tbsp crème fraîche
two twists of rock salt grinder – on a setting that salt still should be coarse

Place sugar and water in a pan and bring to boil, do not stir! The sugar will dissolve. Boil until golden, sticky and bubbling; again do not be tempted to stir. Remove from the heat and mix the cube butter in together with a salt. Next add the crème fraîche and mix thoroughly again. Leave it to cool down.

For the fondant:

200g good quality dark chocolate, min. 70% cocoa solids
200g butter
5 eggs
1 tbsp flour
50-60g icing sugar

Heat the oven to 180°C.

Melt chocolate with butter in bain-marie (also known as a water bath), next add sugar, mix well and leave it to cool down.

Slowly mixing add one by one egg, making sure the egg is completely mixed in before adding next one. The mixture should be shiny and smooth.
Next add 150g salted caramel sauce and mix again, before adding the flour.

Transfer the mixture to baking tin (I lined mine with baking paper) and bake for about 15-18 minutes (depends on the tin size and oven type). The fondant should be baked on the edges but still wobbly in the middle.

Remove from the oven immediately and leave it to cool down. Serve with some salted caramel sauce on the top. It tastes better next day, I bake it day ahead.


  1. Hi,it's Sarah. your chocolate fondant looks great and a bit different from a traditional one, adding caramel sauce will enhance its sweet taste~! I also have a post about this classic French dessert, hope you could have a see and leave me some words~ thx~!


  2. Hi, Sara! Thanks for dropping by. :) I obviously realise that this is not a classic fondant, however the idea of leaving uncooked middle is the same. And the original French recipe stated: fondant. :))

  3. Just discovered your blog via your winning entry on Love the Garden website...and will definitely be coming back. Have bookmarked this recipe (yum!) and looking forward to having a good browse :-) great post.

  4. TheLittleLoaf, I am glad you like it. I hope to see you again. :) Take care!


Please, feel free to leave a comment. Thank you!