You saucy thing, you!

You saucy thing, you!

Have You Eaten
Billy Law

There is something deliciously decadent about cutting open a chocolate fondant. I love the flow of gooey dark chocolate sauce that oozes out like molten lava.


Quantity Ingredient

Chocolate fondant

Quantity Ingredient
unsalted butter, for greasing
2 tablespoons cocoa powder
100g dark chocolate, roughly chopped
100g unsalted butter
2 eggs
2 egg yolks
50g caster sugar
50g plain flour

Sweet sable crumbs

Quantity Ingredient
50g chilled unsalted butter, cut into 1 cm cubes
50g caster sugar
150g plain flour
pinch salt

To serve

Quantity Ingredient
2 bananas
55g sugar
125ml salted caramel, (see note)
peanut butter ice cream


  1. To make the chocolate fondant, use a pastry brush to grease four 125 ml dariole moulds with butter. It is important to brush the butter upwards along the inside of each mould. Chill the moulds for 10 minutes. Take them out and grease them for a second time, then sprinkle cocoa into one mould, tilting the mould sideways and rotating it so the cocoa gradually coats the inside. Tip the cocoa into the second mould and repeat the process until all moulds are coated. Put the moulds in the refrigerator to set while preparing the fondant.
  2. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water over low heat. Do not let the water touch the base of the bowl. Stir occasionally until the chocolate has melted, then remove the pan from the heat and set aside to cool.
  3. In a separate bowl, put the eggs, egg yolks and sugar and whisk until combined. Pour the chocolate mixture into the bowl and stir well. Gently fold the flour into the mixture. Pour mixture into the moulds, filling each one to about 1 cm below the rim. Refrigerate to set for at least 1 hour, or overnight.
  4. Meanwhile, to make the sable crumbs, preheat the oven to 180°C. Line a baking tray with baking paper. Put all the ingredients in a mixing bowl, then use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Spread the crumbs on the prepared baking tray and bake for 15 minutes, or until golden brown. Remove and allow to cool, then put the crumbs in a bowl. Using a hand-held stick blender, pulse a few times to break down the big clumps. Store in a plastic container for later use.
  5. Increase the oven to 220°C. Put the chocolate fondant ramekins on a baking tray and bake for 14–15 minutes, or until the top of the fondant is cooked but is still soft to the touch. Remove from the oven and let them rest for few minutes, then run a knife along the inside of the mould to make sure the fondant is not stuck (but leave them in the moulds for now).
  6. Meanwhile, cut off both ends of the bananas, then cut them in half. Then, for each half, halve them again but diagonally. You should now have 8 banana pieces with a flat base. Sprinkle sugar on top of the banana pieces, then burn the sugar with a kitchen blowtorch until caramelised and dark brown.
  7. To serve, place a tablespoon of salted caramel on each serving plate, then flip the fondant over onto the plate and remove the mould. Sprinkle a tablespoon of sweet sable crumbs on the side, then top with a quenelle of peanut butter ice cream. Place 2 banana slices next to the ice cream.


  • To make the salted caramel, put 115 g caster sugar and 125 ml water into a saucepan over medium heat and stir until the sugar has dissolved. Then turn the heat up to high and stop stirring; let it boil for about 5 minutes until the sugar starts to caramelise and turn into toffee. Keep an eye on it, as the sugar changes colour rather quickly. Once it reaches a dark golden colour, pour 250 ml thickened cream into the hot sugar; be very careful as it will splatter. Keep stirring with a wooden spoon and bring the caramel back to the boil, then add a teaspoon sea salt flakes and cook for 3 minutes. Remove the pan from the heat. Whisk 50 g cubed butter, one cube at a time, into the caramel, then pour it into a heatproof jug and set aside to cool.
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