Chocolate Fondant Recipe

Fondant Preparation

1. 1

   Melt the 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) or in the microwave at medium power until smooth. Stir occasionally to ensure even melting. Remove from heat and let it cool slightly.

2. 2

   Mix Sugar and Eggs

   In a separate bowl, whisk together the granulated sugar and large eggs until the mixture is pale and fluffy, about 3-5 minutes. This can be done using a hand whisk or an electric mixer.

3. 3

   Combine Mixtures

   Gradually pour the melted chocolate and butter mixture into the egg and sugar mixture, stirring continuously to avoid cooking the eggs. Make sure everything is well combined.

4. 4

   Add Flour and Flavoring

   Sift in the all-purpose flour and add the pinch of salt and vanilla extract. Gently fold the flour into the batter until just combined, being careful not to overmix.

5. 5

   Prepare Ramekins

   Preheat your oven to 200°C (400°F). Grease four ramekins with butter and dust with cocoa powder or flour, shaking out any excess. This will help the fondant to release easily after baking.

6. 6

   Fill Ramekins

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

7. 7

   Bake the Fondants

   Place the ramekins on a baking tray and bake in the preheated oven for about 10-12 minutes. The edges should be firm, while the center remains soft and gooey.

8. 8

   Cool and Serve

   Remove the fondants from the oven and let them cool for 1-2 minutes. Carefully run a knife around the edges, then invert onto plates. Serve immediately with a generous scoop of vanilla ice cream on the side.