Chocolate Fondant Recipe

Preheat the Oven

Preheat your oven to 200°C (390°F). Grease four ramekins with butter and dust with flour to prevent sticking.

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler method) until smooth. Stir occasionally and set aside to cool slightly.

Mix Sugar and Eggs

In a separate mixing bowl, whisk together the granulated sugar, large eggs, and large egg yolks until the mixture is pale and fluffy.

Combine Mixtures

Once the chocolate and butter mixture has cooled slightly, pour it into the egg and sugar mixture. Add the vanilla extract and a pinch of salt, then gently fold until well combined.

Add Flour

Sift the all-purpose flour into the chocolate mixture. Gently fold the flour into the batter until just combined, being careful not to overmix.

Fill Ramekins

Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

Bake the Fondants

Place the filled ramekins in the preheated oven and bake for 12-14 minutes, or until the edges are set but the center is still soft.

Cool Slightly

Remove the fondants from the oven and let them cool for about 1-2 minutes before carefully inverting them onto plates.

Serve Warm

Serve the chocolate fondants warm, optionally dusted with powdered sugar or accompanied by a scoop of vanilla ice cream.