Chocolate Fondant (Molten Chocolate Cake)
A rich and gooey chocolate fondant with a soft, molten center. This classic French dessert is simple to make and perfect for chocolate lovers.
Ingredients
- 3 large eggs
- 1/2 cup granulated sugar (about 100g)
- 2 tbsp all-purpose flour
- 3.5 oz dark chocolate (about 100g)
- 1/2 cup unsalted butter (about 100g)
Instructions
- Prepare the Egg Mixture: Whisk eggs and sugar until smooth, pale, and slightly thickened.
- Incorporate the Flour: Gradually add flour, stirring gently to avoid lumps.
- Melt the Chocolate and Butter: Melt dark chocolate and butter over low heat, stirring occasionally until smooth.
- Combine the Mixtures: Pour melted chocolate into the egg mixture, stirring until fully combined.
- Bake the Molten Chocolate Cakes: Grease four ramekins, pour in the batter, and bake at 400°F (200°C) for 20 minutes. The edges should be firm, but the center slightly jiggly.
- Serve Your Chocolate Fondant: Let cool for 2-3 minutes, then release from ramekins and serve warm with ice cream or berries.
Notes
Baking Tips:
- Don’t Overbake: For a molten center, slightly underbake the cakes.
- Use High-Quality Chocolate: Choose dark chocolate with at least 70% cocoa for the best flavor.
- Make Ahead: Prepare the batter and refrigerate for up to 24 hours before baking.
Variations:
- White Chocolate Fondant: Replace dark chocolate with white chocolate for a sweeter version.
- Fruity Twist: Add raspberries or cherries for a tart contrast.
- Gluten-Free: Swap all-purpose flour for almond or gluten-free flour.
Pairings / Accompagnements:
- Coffee or Espresso: Complements the chocolate’s deep flavor.
- Black Tea or Earl Grey: A great option for tea lovers.
- Red Wine: A bold red wine pairs well with dark chocolate.
Make Ahead / Storage:
- Refrigerate: Prepare and refrigerate batter for up to 24 hours before baking.
- Freeze: Freeze unbaked fondants in ramekins and bake straight from the freezer, adding 2 extra minutes to the baking time.