Chocolate Fondant Recipe

Time30m

Serves4

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Preheat the Oven
Preheat your oven to 200°C (390°F). Grease four ramekins with butter and dust with cocoa powder to prevent sticking.
2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a saucepan of simmering water (double boiler method) and stir until both are melted and smooth. Remove from heat and let it cool slightly.
3
Whisk Eggs and Sugar
In a separate bowl, whisk together the granulated sugar and large eggs until the mixture is pale and fluffy. This should take about 5 minutes.
4
Combine Mixtures
Slowly pour the melted chocolate and butter mixture into the egg and sugar mixture, stirring continuously. Add the vanilla extract and a pinch of salt, mixing until well combined.
5
Add Flour
Gently fold in the all-purpose flour until just combined. Be careful not to overmix.

6
Fill Ramekins
Divide the batter evenly among the greased ramekins, filling them about 3/4 full.
7
Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the center is still soft and gooey.
8
Cool Slightly
Remove from the oven and let the fondants cool in the ramekins for 1-2 minutes before inverting them onto plates.

9
Serve
Serve the warm chocolate fondant immediately with a scoop of vanilla ice cream on the side. Optionally, dust with cocoa powder for extra flavor.