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Chocolate Fondant

Chocolate fondant is a decadent dessert featuring a rich, velvety chocolate cake with a molten, gooey center. The key techniques involve melting high-quality dark chocolate with butter, then folding in eggs and flour to create a smooth batter. Once baked just right, it offers a delicate crackled top with a warm, liquid core that oozes with each spoonful, creating a luscious, indulgent experience.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate 70% cocoa preferred
  • 100 g unsalted butter
  • 3 large eggs room temperature
  • 100 g granulated sugar
  • 30 g unsweetened cocoa powder sifted
  • 20 g plain flour sifted
  • pinch sea salt optional

Equipment

  • Ramekins
  • Double boiler or microwave
  • Whisk
  • Spatula
  • Oven thermometer

Method
 

  1. Preheat your oven to 200°C (390°F). Generously butter four ramekins and dust them with cocoa powder to prevent sticking.
  2. Gently melt the dark chocolate and butter together in a double boiler or microwave, stirring until smooth and glossy. Let the mixture cool slightly.
  3. In a separate bowl, whisk the eggs and sugar until the mixture is pale, thick, and slightly doubled in volume, about 2 minutes.
  4. Gently fold the cooled chocolate mixture into the egg and sugar, combining thoroughly until smooth.
  5. Sift in the cocoa powder and flour, then fold gently until just incorporated, being careful not to deflate the batter.
  6. Divide the batter evenly among the prepared ramekins, tapping each to release air bubbles and smoothing the tops with a spatula.
  7. Bake for 10-12 minutes, until the tops are crackled and set, but the center still jiggles slightly when gently shaken.
  8. Remove from the oven and let sit for a minute. Carefully run a knife around each ramekin to loosen the edges.
  9. Invert each ramekin onto a serving plate and gently lift away to reveal the crackled top and molten center.
  10. Serve immediately while warm, with a dusting of cocoa or a scoop of vanilla ice cream for extra indulgence.

Notes

For best results, do not overbake; the key is a slightly jiggly center. You can prepare the batter ahead of time and refrigerate for up to a day before baking. Serve immediately for the perfect molten experience.