Chocolate fondant is that moment when your spoon breaks through the delicate crust and sinks into molten lava. A rich, silky taste and the contrast of textures create pure delight for your taste buds, leaving a warm aftertaste.
Ready to make it?
🍫Recipe🍫
Makes 4 servings
Ingredients:
Dark chocolate (70% cocoa) — 200 g
Butter — 100 g (or slightly less, to taste)
Eggs — 2
Egg yolks — 2
Sugar — 50g
Flour — 30 g
Salt — a pinch (to taste)
Instructions:
Preheat the oven to 190°C. Melt the chocolate and butter together in a double boiler or microwave (be careful not to overheat or burn the chocolate). Stir until smooth and let it cool slightly.
In a separate bowl, whisk together the eggs, egg yolks, and sugar until the mixture is pale and fluffy.
Gradually fold the melted chocolate-butter mixture into the egg mixture, gently stirring with a spatula or whisk.
Sift in the flour and mix until smooth and well combined.
Grease the baking molds (ceramic or metal) with butter and lightly dust with cocoa powder (this will help release the fondant easily). I love cooking in ramekins and usually do not use cocoa for dusting; I only grease them with butter.
Pour the batter into the molds, filling them about ¾ of the way.
Bake in the oven for approximately 11-12 minutes, depending on your desired level of center “molten-ness.” The edges should be set while the center remains soft and gooey.
Remove from the oven, let it rest for 1-2 minutes, and then carefully take the fondants out of the molds.
*If baking in ramekins, serve immediately, dusted with powdered sugar or cocoa if desired, and garnished with berries, for example. I usually serve it as is to enjoy the pure taste of chocolate.
Enjoy!
