Chocolate coffee fondant puddings recipe

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serves: 4 - 6
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 8 min
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  • After dessert in a hurry? These rich chocolate and coffee fondant puddings, with a melt-in-the-middle chocolate centre, are ready in less than 30 mins


    • 125g 70% cocoa solids dark chocolate, broken into small pieces
    • 125g unsalted butter, at room temperature
    • 3 medium eggs
    • 3 medium egg yolks
    • 2 tbsp coffee dissolved in 3 tbsp hot water
    • 60g caster sugar
    • 145g plain flour


    • First grease and then line 4 metal 175ml pudding bowls with 7.5cm round of parchment paper. This prevents the base of the pudding from sticking.

    • Break the chocolate into a small heatproof bowl and add the butter. Place bowl over a pan of boiling water without letting the bowl touch the water and stir gently until it has a smooth, melted consistency.

    • In a large bowl, whisk the eggs, coffee, egg yolks and sugar together using an electric whisk until the mixture is pale and frothy and the whisky leaves a ribbon-like trail on the surface of the mixture. The mixture should treble in volume.

    • Gently mix the melted butter and chocolate into the mixture.

    • Using a spatula, fold in the flour into the mixture gently and carefully, until just combined. Use a gentle, folding movement to avoid knocking any air out of the mixture.

    • Chill the puddings for 20 minute and pre-heat your oven to 200°C/400°F/Gas Mark 6.

    • Place the puddings onto a baking tray and cook for 7-8 minutes or until a crack just starts to form on the top of the sponge.

    • Invert onto a serving plate and serve immediately.

    Top tip for making Chocolate coffee fondant puddings

    Serve with fresh fruit and cream for an extra treat

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