Salted Caramel Chocolate Fondant

This mouth-watering caramel fondant does ooze and goo at its best. No need for specialist mini moulds, double up and make a large fondant to share.

Salted Caramel Chocolate Fondants
PREP TIME 15 minutes COOK TIME 10 minutes MAKES 1


  • 100g of unsalted butter
  • Cocoa powder
  • 150g of dark chocolate
  • ½ teaspoon of vanilla extract
  • 2 large eggs
  • 55g of caster sugar
  • 35g of plain flour
  • 4 heaped teaspoons of salted caramel sauce

Preparation method

  1. Start by preheating the oven to 180°C. Take your mould of baking bowl, greasing it with butter before thickly dusting with cocoa powder until all the surfaces have been covered.
  2. Take the butter and add to the dark chocolate before microwaving until it has all melted, make sure to stop to frequently stir them when melted the ingredients.
  3. In a separate bowl, whisk together the eggs and sugar until they have turned light and fluffy and turned a pale colour. Once the eggs and sugar have been thoroughly whisked, stir in the vanilla extract, chocolate and butter mix before sifting in the four, making sure to thoroughly fold the flour in into the ingredients.
  4. With your chosen mould, half fill the mould with the mixed ingredients before adding the 4 large teaspoons of caramel sauce before covering with the remainder of the sponge mixture.
  5. Place into the preheated oven to bake for 10-12 minutes before removing and turning out onto your serving plate to serve.