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Chocolate Fondant

Chocolate fondant is a decadent dessert featuring a crisp exterior and a luxuriously molten, gooey center. It’s made by baking a rich chocolate and butter mixture with a delicate batter that creates a stunning contrast in textures. The final appearance is a shiny, crackled top with a warm, flowing core that oozes when cut into.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate preferably high-quality
  • 150 g butter European-style preferred
  • 3 large eggs fresh
  • 2 egg yolks
  • 100 g caster sugar fine or superfine
  • 40 g cocoa powder sifted
  • 40 g plain flour sifted

Equipment

  • Ramekins
  • Double boiler or microwave
  • Mixing bowls
  • Sifter
  • Spatula
  • Baking tray
  • Plate or serving dish

Method
 

  1. Preheat your oven to 200°C (390°F). Generously butter four ramekins and dust them with cocoa powder, tapping out the excess. This ensures easy release after baking.
  2. Place the dark chocolate and butter in a double boiler or microwave and gently melt, stirring until smooth and glossy. Let this mixture cool slightly so it’s warm but not hot.
  3. In a separate bowl, whisk the eggs, egg yolks, and caster sugar until the mixture becomes slightly thickened and pale, about 2 minutes by hand or 30 seconds with a mixer.
  4. Gently fold the cooled chocolate mixture into the egg and sugar batter, mixing until just combined and smooth.
  5. Sift the cocoa powder and fold it into the batter, being careful not to overmix. Then sift in the flour and gently fold until just incorporated, retaining as much air as possible.
  6. Divide the batter evenly among the prepared ramekins, smoothing the tops with a spatula for an even surface. Place them on a baking tray.
  7. Bake in the preheated oven for 12 to 13 minutes. The edges should be firm and cracked on top, while the center remains slightly jiggly.
  8. Remove the ramekins from the oven and let them rest for about 1 minute. Then, carefully invert each onto a serving plate, tapping gently to release.
  9. Serve immediately with a dusting of cocoa powder or a scoop of vanilla ice cream. The exterior should be crisp, with a warm, flowing molten center that oozes out when cut.

Notes

For best results, do not overbake. The key is a slightly jiggly center that flows when cut. Use high-quality chocolate for an intensely rich molten core.