Chocolate Fondant Fancies Recipe

Chocolate fondant fancies

  • makes 25-30
  • Easy

Not just for children, here’s a deliciously adult version of a tea-time favourite. Rich chocolate cake squares are topped with an indulgent truffle and smothered in double chocolate icing



  • plain flour 175g
  • baking powder 1 tsp
  • butter 175g, softened
  • golden caster sugar 175g
  • eggs 3, lightly beaten
  • cocoa powder 1 large tbsp
  • dark chocolate truffles 13 small round ones, halved
  • dark chocolate 100g
  • butter 25g
  • icing sugar 6 tbsp
  • milk chocolate 50g, to decorate


  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Put the flour, baking powder, butter, caster sugar, eggs and cocoa powder into a large bowl and beat together with an electric whisk. The mixture should drop easily from a spoon, add a little water if it’s too stiff.

  • Step 2

    Spoon the mix into a 23cm square cake tin (try to use one without rounded edges). Bake for 30–35 minutes or until the cake is cooked through (test with a skewer). Remove from the tin and cool completely. Cut into 25 squares. Top each square with half a truffle, cut-side down.

  • Step 3

    To make the icing, melt the dark chocolate and butter together with 4 tbsp water in a microwave or a bowl set over a saucepan of simmering water. Mix in the icing sugar. Spoon over the top of the cakes, spreading round the sides and over the truffle with a small palette knife. If the icing gets too thick, heat it up slightly. Leave the dark icing to set for a few minutes, then drizzle the milk chocolate over with a teaspoon.