Chocolate Fondant Recipe
Rich chocolate cake with a molten center, served with vanilla ice cream.
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Ingredients
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Fondant Batter
Serving
Method
Prepare the Fondant Batter
- 1
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (bain-marie), stirring gently until smooth. Remove from heat and let cool slightly.
- 3
Whisk Sugar and Eggs
In a separate mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy.
- 4
- 5
Incorporate Dry Ingredients
Sift the all-purpose flour and salt into the batter, then add the vanilla extract. Fold gently until just combined. Do not overmix.
Bake the Fondant
- 6
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- 7
Bake
Place the ramekins on a baking tray and bake in the preheated oven for about 12-14 minutes until the edges are set but the center is still soft.
- 8
Cool and Invert
Remove from the oven and let them sit for 1 minute before inverting onto serving plates.
Serve
- 9
Plate and Serve
Serve the molten chocolate fondants immediately with a scoop of vanilla ice cream on the side. Dust with powdered sugar for an elegant touch.
