Chocolate Fondant
Serves: 6 cakes
A quick and easy Chocolate Fondant for the perfect warm and cosy dessert! Recipe with step-by-step photos.
Ingredients
- 15 g (1 tablespoon) unsalted butter, softened
- 160 g (6 oz) dark chocolate, 70% cocoa, roughly chopped
- 160 g (1 stick plus 3 tablespoons) unsalted butter
- 4 eggs
- 200 g (1 cup minus 1 tablespoon) caster sugar, (superfine sugar)
- 50 g (⅓ cup) plain flour, (all-purpose flour)
- pinch fine salt
- cocoa powder, or icing sugar (powdered sugar) for dusting, optional
Instructions
- Preheat the oven to 200°C/392°F (without fan).
- Place a baking tray in the middle of the oven.
- Use the softened butter to generously grease 6 ramekins. I use ramekins with a capacity of 250 ml/1 cup.
- Melt the butter and chocolate in a small bain-marie (bowl over pan of simmering water), or on low power in the microwave at short intervals.
- Whisk the chocolate mixture together and set aside to cool slightly.
- In a medium-sized mixing bowl, whisk together the eggs, sugar, flour and salt.
- Whisk in the chocolate mixture until everything is well-combined.
- Pour the batter in equal quantities into each ramekin, about half way.
- Place the ramekins into the oven and bake for 10-12 minutes. Please see Kitchen Notes below for tips.
- The Chocolate Fondants are ready when they have puffed and risen slightly with a cracked topping, but the centers are still molten.
- If desired, dust with cocoa powder or icing sugar (powdered sugar).
- Serve immediately.
Kitchen Notes
- UNMOULDING CHOCOLATE FONDANTS
If you wish to serve the Chocolate Fondants unmoulded, prepare the ramekins or moulds by generously greasing them with butter, followed by a dusting of flour or cocoa powder. Tap the excess flour out over the kitchen sink. Proceed as per the recipe. Once the Chocolate Fondants have finished cooking, I recommend leaving them to rest for about 5 minutes before unmoulding them. This will give the cakes a chance to set and not collapse upon unmoulding. - BAKING TIME
The Chocolate Fondants are ready when they have puffed and risen slightly with a cracked topping, but the centre should still be molten. The baking time will vary depending on your oven, the size of your ramekins, how much batter is in the ramekins, and how molten you want the centre to be. You may want to experiment with one ramekin before baking all of them. - OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer's handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.