Chocolate fondant

The ultimate indulgence for chocolate lovers! These individual, perfectly baked chocolate fondants boast a rich, creamy molten center encased in a delicately crisp exterior. Serve with a dusting of powdered sugar and a handful of fresh berries for a luxurious finish to any meal. Simple to make yet guaranteed to impress with their irresistible taste and texture.

Cakes

Tools

Ingredients

100 g butter
100 g dark chocolate, roughly chopped
4 large eggs
100 g sugar
60 g flour
Cocoa powder (for dusting the molds)
Butter (for greasing the molds)

Follow these steps

Preheat your oven to 200°C (400°F).
Roughly chop the chocolate and place it in a heatproof bowl.
In a separate pan, melt the butter over low heat, then pour the melted butter over the chopped chocolate. Let it sit for about 1 minute, then stir until smooth and fully combined.
In a mixing bowl, whisk together the eggs and sugar on low speed until light and fluffy.
Gently fold in the melted chocolate mixture until evenly combined.
Sift the flour into the bowl and mix gently until smooth, ensuring there are no lumps.
Grease 4-5 small ramekins (about 9 cm in diameter) with butter. Dust the inside of each mold with cocoa powder, tapping out any excess.
Pour the batter into the prepared molds, filling them about 2/3 full.
Place the molds on a baking sheet and bake for 8-10 minutes. The edges should be firm, while the center remains soft and runny. (Baking time may vary depending on your oven, so it’s a good idea to test one fondant first to perfect your timing.)
Once baked, carefully run a small knife along the edges of each fondant to loosen them from the molds. Be careful not to puncture the center.
Place a plate upside down over each mold and gently flip it to release the fondant onto the plate.
Dust with powdered sugar and serve with fresh berries or a scoop of rich vanilla ice cream.

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