Salted caramel fondants recipe

Pinterest LinkedIn Tumblr +

The most delectable dessert the rich chocolate pudding and saltiness of the caramel has the perfect balance.

  • Yield: 8


  • 180 g good-quality dark chocolate
  • 200 g softened butter
  • 100 g castor sugar
  • 4 extra large eggs
  • 4 extra large yolks
  • 115 ml cake flour
  • 80 ml salted caramel
How to Make It
  1. Preheat the oven to 180 °C. Grease and line the base of 8 × 7 cm dariole moulds and place them onto a baking tray.
  2. To make the Mixture
  3. Place the chocolate in a glass bowl and melt over a saucepan of simmering water. Cream the butter and sugar until thick, pale and fluffy. Add the eggs and egg yolks one at a time, whisking after each addition. Slowly add the melted chocolate and mix well.
  4. Sift the flour and fold into the chocolate mixture. Half-fill the dariole moulds with the chocolate mixture then spoon 10 ml of the salted caramel into the centre of each. Fill each mould with the chocolate mixture to three-quarters full.
  5. Baking Serving
  6. Bake for 12–14 minutes until well risen. Remove form the oven and leave to stand for 2 minutes. Loosen the edges, turn out onto plates and serve immediately with ice cream. Decorate with pomegranate rubies and raspberries.

Comments are closed.