Outdoor Cooking & Charcoal Oven Recipes / Bake

Chocolate fondant cakes baked in cups in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Chocolate Fondant Cups with Raspberry Sorbet

Espresso cups make lovely little homes for these chocolate fondants. A set top hides a molten centre, with sharp raspberry sorbet alongside. The bake is short, so stay close. You want the chocolate to flow when the spoon goes in.

Tara QuickCo-founder, Charlie Oven
Bake
Prep10 minutes
Cook12 minutes
Serves6
DifficultyEasy
Oven temperature180 to 200°C (355 to 390°F)
RackOvenproof espresso cups straight on the upper rack
CharcoalAbout half a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-gg/blogs/charcoal-recipes/chocolate-fondants-cups-with-raspberry-sorbet

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Ingredients

6 fondants

For the fondants

For the cups

To serve

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Light Charlie

  1. Light Charlie

    Place about half a football-sized pile of good-quality lumpwood charcoal directly onto the fire grates and light it. Close the door and bring Charlie up to 180 to 200°C (355 to 390°F) while you make the batter. There is no need to wait for the charcoal to burn down to embers. Set a rack in one of the upper positions.

Batter

  1. Melt the chocolate and butter

    Break the chocolate into pieces and melt it gently with the butter, either in a heatproof bowl over a pan of barely simmering water or in a pan over a very low heat. Stir until smooth and glossy.
    Why this mattersChocolate scorches easily. Gentle heat keeps it smooth and glossy, while too much heat leaves it grainy and bitter.

  2. Mix the eggs and sugar

    In a separate bowl, mix the sugar and eggs until just combined. There is no need to overwhisk.
    Why this mattersWhisking in lots of air makes the fondants rise and set more like a sponge. A light mix keeps the texture dense and the middle soft.

  3. Bring the batter together

    Pour the melted chocolate and butter into the egg mixture and stir. Add the flour and fold gently until smooth and fully combined.

Fill the cups

  1. Prepare the cups

    Butter six ovenproof espresso cups well, then dust the inside with cocoa powder so the fondants turn out easily.

  2. Fill the cups

    Spoon the mixture into the cups so they are about three-quarters full. Sprinkle a few sea salt flakes on top of each one.

Bake

  1. Bake

    Place the cups on the upper rack in Charlie at 180 to 200°C (355 to 390°F) and close the door. Bake for 10 to 12 minutes. The tops should look set and slightly cracked but still feel soft in the centre.
    10 min timer
    Why this mattersThe lower racks sit closer to the fire and are hotter and more direct. The upper racks give a more even, gentler heat, so the outside sets before the middle has a chance to cook through.

  2. Take them out on time

    Take the fondants out as soon as the tops are cooked. Leave them too long and you will have chocolate sponge rather than a soft middle.

Serve

  1. Serve

    Serve straight away in their cups on small saucers, with a scoop of raspberry sorbet.

Tips

Take the fondants out as soon as the tops look set. Leave them too long and you will end up with chocolate sponge rather than a molten middle. They are best served immediately straight from the oven. Dusting the cups with cocoa powder ensures the fondants release cleanly and gives a beautiful finish.

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The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Can I make the fondants ahead?

    Yes. Fill the prepared cups, cover them and keep them in the fridge for up to a day. Bake them straight from the fridge and allow an extra 1 to 2 minutes, checking that the tops are set and the centres still soft.

  • How do I know when they are ready?

    The tops should look set and slightly cracked but still feel soft when you press the centre lightly. At 180 to 200°C (356 to 392°F) that takes 10 to 12 minutes. If the middle feels firm, they have gone too far.

  • Which rack should I use?

    Use one of the upper racks. The lower racks sit closer to the charcoal and are hotter and more direct, which can overcook the bottoms before the tops set. The upper racks give a more even, gentler heat.

  • Can I make these in a Cheeky Charlie?

    Yes. Aim for the same 180 to 200°C (356 to 392°F), keep the cups in the upper part of the oven and start checking them at 10 minutes.