Orange Chocolate Fondant

This is just one of those desserts that everybody loves. If I was ever to take this off my menu I think I would be found hanging from one of the trees in the Waitakere rainforest! I recently added orange to give it an extra lift. There are several key points to this dish. The first is the better the chocolate the better the result, minimum of 70% cocoa is required. If you can afford Valrhona, buy it. The second is the cooking time in the oven, if you overcook it you will lose the whole point of the dish as the inside will not have the hot chocolate sauce and instead will basically be a chocolate sponge!



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 light and a creamy texture, this is called creaming.
  3. 3. Add the chocolate 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.