Chocolate Oat Fondant

Chocolate puddings are the easiest way to a person’s heart and this fondant dessert will do just that.

Time: 40 minutes


  • For the fondant:
  • Melted butter for brushing the ramekins
  • Cocoa powder for dusting
  • 200 gms good-quality dark chocolate, chopped into small pieces (70 %)
  • 150 gms butter, cut in small bits
  • 3/4 cup demerara sugar (ground)
  • 4 whole eggs
  • 4 yolks
  • 3/4 cup flour
  • 3/4 cup oats (ground)
  • 1 tsp baking soda
  • 1 Tbsp of cocoa
  • 1/2 cup milk to loosen batter (optional)
  • For the strawberry compote:
  • 1 cup freshly cut strawberries
  • 1 tsp lemon juice
  • 1 Tbsp brown sugar
  • 1/2 tsp balsamic vinegar


  • For the fondant:
  • Brush butter on the insides of your ramekins, and dust with cocoa powder. Put them in the freezer to set.
  • Take a pan of simmering water, and place another bowl that fits snugly over it, without touching the water.
  • Slowly melt the chocolate and butter together. Remove the bowl from the heat and allow it to cool for 5
  • minutes.
  • In a separate bowl whisk the eggs and yolks together with the sugar until the whisk leaves a trail. Now add the
  • flour, oats and baking soda into the eggs and beat it well.
  • Pour the melted chocolate into this batter bit by bit, beating well in between each addition. Add a little milk to
  • loosen the batter.
  • Take the ramekins out of the fridge and pour this batter in equal quantities into the ramekins.
  • Put these back in the freezer, and take them out just before you’re ready to bake them.
  • Bake in a preheated oven at 190 degrees till the fondant rises and flowers out of the ramekin.
  • For the strawberry compote:
  • In a pan add butter, strawberries and sugar.
  • Add the lemon juice and vinegar.
  • Let the strawberries leave a little juice.
  • Your compote is ready.