Chocolate Fondant Recipe
Rich chocolate cake with a molten center.
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Ingredients
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Cake Ingredients
For Greasing
Method
Preparation
Preheat the Oven
Preheat your oven to 200°C (390°F).
Prepare Ramekins
Grease four ramekins with 1 tablespoon of unsalted butter and dust with cocoa powder, ensuring an even coating. This will help the fondants release easily after baking.
Mixing the Batter
Melt Chocolate and Butter
In a heatproof bowl, combine 200g of dark chocolate and 100g of unsalted butter. Melt them together over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
Whisk Sugar and Eggs
In a separate bowl, add 150g of granulated sugar and 3 large eggs. Whisk together until the mixture is pale and slightly thickened.
Add Flour and Flavorings
Sift in 50g of all-purpose flour, add 1 teaspoon of vanilla extract, and a pinch of salt. Gently fold until just combined. Be careful not to overmix.
Baking
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Bake
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes. The edges should be set, while the centers remain soft and slightly wobbly.