Treat yourself to these chocolate fondant fancies, then try our salted caramel chocolate fondants, chocolate molten cake, chocolate and cherry fondants and chocolate Linder fondants.


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


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