Chocolate Fondant Recipe
Warm chocolate cake with a gooey center.
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Ingredients
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Cake Batter
For Greasing
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 200°C (390°F) to prepare for baking the fondants.
- 2
Grease the Ramekins
In a small bowl, combine 10g of unsalted butter and 1 tablespoon of cocoa powder. Use this mixture to generously grease four ramekins, ensuring they are well coated. Set aside.
Making the Batter
- 3
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 (double boiler method) or in the microwave in short bursts, stirring until smooth. Allow to cool slightly.
- 4
Mix Sugar and Eggs
In a separate mixing bowl, whisk together 150g of granulated sugar and 3 large eggs until the mixture is pale and fluffy.
- 5
Combine Mixtures
Slowly pour the melted chocolate mixture into the egg mixture while constantly whisking to prevent the eggs from cooking.
- 6
Add Flour and Vanilla
Sift in 50g of all-purpose flour and add 1 teaspoon of vanilla extract and a pinch of salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Baking
- 7
Fill Ramekins
Divide the batter evenly among the greased ramekins, filling each about ¾ full.
- 8
Bake
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes, or until the edges are set but the center is still soft.
- 9
Cool Slightly
Remove the ramekins from the oven and let them cool for about 1-2 minutes. This allows the fondants to set slightly before serving.