Divine Fondant with Cherries

Prep Time

20 minutes + overnight cherry soak

Cooking Time

7 minutes


4 large or 8 small fondants

Chocolate fondant is a classic pudding that is cooked for just long enough for the outside to become spongy, but the inside to be runny. This is a twist and includes cherries and kirsch and works a treat. Serve with crème fraiche to cut through the richness of the pudding.


For the sponge and cherries
  • 1 small jar (about 350g) dark cherries in syrup or kirsch syrup
  • 70g caster sugar
  • 2 large eggs and 2 egg yolks
  • 160g Divine 85% Dark Chocolate
  • 160g unsalted butter, plus a knob to butter the moulds
  • 30g plain flour
For the sauce
  • 125ml kirsch
  • Strained syrup from the jar of cherries
  • 50g caster sugar
Cooks Tip
  • These use 85% chocolate so are richer so you may wish to make 8 smaller fondants instead of 4 normal sized fondants.
  • Use metal dariole moulds – 8 small or 4 larger. Lightly grease the moulds with butter and set them on a baking tray.



Strain the cherries into a small bowl, reserving the syrup for the sauce. Pour the kirsch over the cherries: it should cover them. Put into the fridge to macerate overnight, or longer if you can manage.


Preheat oven to 180°C


To make the sauce, put the reserved cherry syrup into a pan over a low heat with the 50g sugar and stir to dissolve the sugar. Strain off the kirsch from the bowl of soaking cherries into the syrup and let it bubble up and reduce until you have only 1cm remaining in the bottom of the pan. Set aside.


In a bowl, whisk the 70g sugar with the whole eggs and yolks until they turn a very pale straw colour and have a creamy, mousse-like appearance.


Break the chocolate into chunks and put into a bowl over a saucepan of barely simmering water and let it melt slowly, stirring. Add the butter and stir well until melted. Take off the head and add to the sugar and egg mix, stirring well. Gently fold the flour into the chocolate, sugar and eggs.


Spoon about half the chocolate mix into the moulds so that they are half full. Put 3-4 cherries on top of each, making sure they are in the centre – if they touch the side of the mould they will stop the chocolate mixture from enclosing them properly, and the puddings will break apart when you turn them out. You will inevitably add a little of the kirsch with the cherries, but try not to add any more liquid than you have to. Spoon the rest of the chocolate fondant mix on top.


Bake in the oven for 7 minutes until springy to the touch. Don’t be tempted to leave them in any longer because the centre should be runny. Turn out and serve with a few more cherries and a dribble of syrup.