Ube fondant
A tender shell, a molten white-chocolate centre, a deep purple that flows from the spoon: the ube fondant is the ultimate spectacular hot dessert.
It all comes down to a few minutes of baking.
The hot dessert that makes a splash
The fondant rests on a gamble: bake just enough to set the edges, but leave the centre molten.
Made with white chocolate and ube, it offers a purple shell and a silky, flowing centre. Served hot, it always makes its mark. Our version plays on the softness of white chocolate, ube's natural partner.
The molten centre comes down to the precision of the baking: one minute too long, and the fondant becomes a plain soft cake.
Ube fondant, step by step.
Ube patisserie, step by step.
Ingredients
- 120 g white chocolate
- 80 g butter
- 2 eggs
- 60 g sugar
- 50 g flour
- 2 tbsp Kinampay ube powder (approx. 20 g)
Equipment
- Ramekins
- A saucepan
- A whisk
Method
- Melt the white chocolate with the butter, then let it cool slightly.
- Whisk the eggs with the sugar, stir in the melted chocolate, the flour and the ube powder.
- Butter and flour the ramekins, then fill them three-quarters full.
- Bake for 9 to 10 minutes at 200 °C: the edges are set, the centre still wobbly. Unmould and serve at once.
The whole Pastries & snacks family
Shortbread, brookies, choux: all the purple patisserie, from one recipe to the next.
Ube shortbread
Little melt-in-the-mouth purple shortbread.
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Ube filled cookies
Cookies with a molten ube halaya centre.
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Ube brookies
Half brownie, half cookie, all purple.
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Ube banana bread
Banana loaf cake, soft and purple.
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Ube marble cake
The purple-and-vanilla marble cake.
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Ube brownie cheesecake
Brownie and cheesecake marbled with purple.
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Ube choux
Choux buns filled with ube cream.
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Ube éclairs
Éclairs filled and glazed in bright purple.
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Ube tart
A shortcrust base and an ube cream.
Discover the recipe →The chef's touch
The baking, nothing but the baking.
Watch the oven to the minute: the edges must be set and the centre still wobbly. Butter and flour the ramekins carefully for a clean turn-out. Serve immediately, before the centre sets.
Make the batter ahead and bake at the last minute: the fondant is cooked to order, like at a restaurant.
Mistakes to avoid
Three pitfalls for a molten centre.
Explore the world of ube
Patisserie is just one facet: explore the whole purple universe.
Drinks
Lattes, smoothies, ube frappés.
Explore →Capsules
Lattes, cappuccino, affogato… ready in 30 s.
Explore →Desserts
Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
Explore →Filipino recipes
Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Craving this molten centre?
All you need is Kinampay ube powder.
Your questions about this recipe.
How do you make an ube fondant?
Mix melted white chocolate, eggs, sugar, flour and ube powder, pour into ramekins and bake for 9 to 10 minutes at 200 °C, centre still wobbly.
How do you get the molten centre right?
It's all in the baking: edges set, centre wobbly. Watch it to the minute.
Does the ube fondant contain caffeine?
No, ube is naturally caffeine-free.
Can you make the batter ahead?
Yes: keep it chilled in the ramekins and bake at the last minute.
Can you freeze them raw?
Yes: bake them straight from frozen, adding one to two minutes.