Chocolate Fondant

This decadent Chocolate Fondant features a rich, gooey center and a delicate outer shell, perfect for impressing guests or treating yourself.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 6 servings

Course: Dessert

Cuisine: French

Calories: 375

Ingredients Method Notes

Ingredients

For the Fondant

15 g unsalted butter (softened) This creamy butter ensures an irresistible texture and flavor.
160 g dark chocolate (70% cocoa, roughly chopped) Rich and decadent, this chocolate will provide that intense cocoa flavor.
160 g unsalted butter The heart of this dish, melting away into a luscious base.
4 pcs eggs Essential for binding the ingredients together, these eggs add a fluffiness to the fondant.
200 g caster sugar (superfine sugar) Its fine texture dissolves quickly, sweetening the fondant perfectly.
50 g plain flour (all-purpose flour) This ingredient provides the necessary structure without overpowering the chocolate.
1 pinch fine salt A dash of salt enhances the chocolate flavor, making it even more divine.

For Dusting (Optional)

cocoa powder or icing sugar (powdered sugar) This will add a touch of elegance to your finished dish.

Method

Preparation

Preheat your oven to 200°C/392°F (without fan) and place a baking tray in the middle.
Generously grease 6 ramekins (250 ml/1 cup capacity) with softened butter.

Melt the Chocolate

In a small bain-marie or using a microwave, melt the butter and dark chocolate together until silky smooth. Set aside to cool slightly.

Mix the Batter

In a mixing bowl, whisk together the eggs, caster sugar, plain flour, and a pinch of salt until well combined.
Gradually whisk in the cooled chocolate mixture until smooth and well blended.

Assemble the Ramekins

Pour the batter evenly into each prepared ramekin, filling them about halfway.

Bake to Perfection

Place the ramekins in the oven and bake for 10-12 minutes until puffed with a cracked surface, but the centers remain molten.

Serve

Dust with cocoa powder or icing sugar as desired and serve immediately while warm and oozy.

Notes

Timing is key: keep an eye on your fondants while baking; every oven is different. Chill before baking if preparing ahead, and don't hesitate to experiment with flavors like vanilla or espresso for added depth.