Chocolate Orange Fondant



250g Butter

250g Good quality dark chocolate (Whittaker's 50% or Callebaut, they are both high quality and palm oil free)

125g Caster sugar

5 Whole eggs

1 large Orange zest and juice

50g Flour

Butter and cocoa powder for dusting




  1. 1. Melt butter and chocolate in a bain marie and do not allow the bowl to touch the water.
  2. 2. Whilst the chocolate is melting whip the sugar and eggs until they become a light and a creamy texture, this is called creaming.
  3. 3. Allow the chocolate to cool for 5 minutes once melted then add to the sugar and eggs.
  4. 4. Add the zest of the orange and the juice.
  5. 5. Gently fold in the flour.
  6. 6. Grease and dust 6 large ramekins with cocoa powder and fill ¾’s of the way up.
  7. 7. Set aside in the fridge until you are ready to serve.
  8. 8. When serving cook in an oven on 200°C for 12 minutes.
  9. 9. The top should be completely set but the centre should be liquid when you cut it open. If you are confident serve out of the ramekins otherwise just serve inside.