Dark Chocolate Fondant with Caramel

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    525
based on 12 ratings

A delicious chocolate dessert with a caramel centre that is guaranteed to impress.

recipe updated 10 Jan 2024

Ingredients

  • Butter icon
    Butter
    50 g
  • Dark chocolate icon
    Dark chocolate
    120 g
  • Semi-salted butter icon
    Semi-salted butter
    110 g
  • Cocoa powder icon
    Cocoa powder
    50 g
  • Egg icon
    Egg
    4
  • Caster sugar icon
    Caster sugar
    140 g
  • Plain flour icon
    Plain flour
    60 g
  • Dulce de leche icon
    Dulce de leche
    6 teaspoons

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Dariole moulds
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Small bowl
  • kCook icon Serving plate

Step preview

  1. Pre-heat oven - 200°C
  2. Add butter to a clean Dariole moulds
  3. Coat until covered
  4. Add cocoa powder to the Dariole moulds
  5. Coat until covered
  6. Place moulds on baking tray
  7. Chill in fridge and continue
  8. Attach the Creaming Beater
  9. Add dark chocolate and semi-salted butter to the Cooking Chef XL Bowl
  10. Lift the Cooking Chef head and fit the heat shield
  11. Heat with splashguard fitted until melted - 5 min, 60°C, Stir 1
  12. Transfer content of Cooking Chef XL Bowl to small bowl then set aside
  13. Clean Cooking Chef bowl
  14. Attach the Whisk
  15. Add egg and caster sugar to the Cooking Chef XL Bowl
  16. Whisk with splashguard fitted - 7 min, Speed Max
  17. Transfer content of small bowl to Cooking Chef XL Bowl while machine is running
  18. Whisk with splashguard fitted until combined then scrape bowl - 2 min, Speed 1
  19. Then sift plain flour into the Cooking Chef XL Bowl
  20. Fold carefully until combined
  21. Retrieve the molds from the fridge
  22. Pour half of chocolate mixture into 6 Dariole moulds
  23. Spoon dulce de leche into the Dariole moulds
  24. Top with remaining chocolate mixture leaving a 2cm gap at the top
  25. Bake until set - 10 min, 200°C
  26. Remove from oven
  27. Turn out content of Dariole moulds onto serving plate carefully
  28. Serve immediately
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