Chocolate Fondant is one of the classic chocolate desserts.  It is a dish that many pastry chefs stake their reputation by.  This version, from our cookbook of the week Donna Hay’s Fast, Fresh, Simple has a different approach, by adding squares of chocolates into the raw mixture, but the results are just as rewarding.   This Chocolate Fondant is very similar to one we make at Wickedfood Cooking School in our Easy Entertaining Cooking Class.
¼ cup (50g) plain (all-purpose) flour, sifted
½ cup (55g) icing (confectioner’s) sugar, sifted
¾ cup (90g) almond meal (ground almonds)
2 egg whites
100g butter, melted
160g dark chocolate, melted
4 small squares dark chocolate, extra
  1. Preheat oven to 150°C.
  2. Place the flour, sugar, almond meal, egg whites, butter and melted chocolate in a bowl and mix well to combine.
  3. Spoon half the mixture into 4 x ½-cup capacity (125ml) lightly greased dariole moulds.
  4. Divide the extra chocolate squares among the moulds and top with the remaining mixture.
  5. Bake for 20–25 minutes or until cooked but soft in the middle.
  6. Stand in tins for 5–7 minutes before turning out.

Serves 4

Click here for other recipes from the book

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – teambuilding cooking classes, birthdays, kitchen teas, and dinner parties with a difference. Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.