Coulant Au Chocolat Recipe
Chocolate Fondant
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Ingredients
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Chocolate Batter
Ramekin Prep / Serving
Method
Chocolate Batter
- 1
Preheat and prepare ramekins
Preheat oven to 200°C (390°F). Place 4 (6-8 oz / 180-240 ml) ramekins on a baking sheet. Generously butter the inside of each ramekin with the 10 g butter, tapping out excess, then dust each with cocoa powder, tapping out the excess so a thin, even coat remains.
- 2
Melt chocolate and butter
In a heatproof bowl set over a gently simmering saucepan of water (double boiler), combine the 200 g chopped bittersweet chocolate and 150 g unsalted butter. Stir occasionally until fully melted and smooth. Remove from heat and let cool for 2–3 minutes.
- 3
Whisk eggs and sugar
In a separate bowl, whisk together 3 whole eggs, 2 egg yolks and 120 g granulated sugar until pale, slightly thickened and the sugar is mostly dissolved (about 1–2 minutes by hand or 30–45 seconds with an electric mixer). Add 1 tsp vanilla extract and a pinch of fine salt; mix to combine.
- 4
- 5
Fold in flour
Sift 40 g all-purpose flour over the chocolate batter and gently fold with a spatula until just incorporated and no streaks of flour remain. Do not overmix. The batter should be smooth and slightly thick but pourable.
- 6
Baking and Serving
- 7
Bake
Place the baking sheet with ramekins into the preheated oven. Bake at 200°C (390°F) for 10–12 minutes for a molten center (ovens vary). Centers should still be slightly jiggly while the edges are set. For a firmer but still soft center, bake 13–14 minutes.
- 8
Rest briefly and unmold
Remove ramekins from the oven and let rest for 1 minute. Run a small knife around the edge of each ramekin to loosen. Place an inverted small dessert plate over each ramekin and carefully flip to unmold. If a fondant sticks, wait 20–30 seconds longer and try again.
- 9
Serve
Dust with powdered sugar if desired and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of hot molten center and cold ice cream is classic.
- 10
Make-ahead and reheating notes
You can prepare batter in ramekins, cover tightly with plastic wrap and refrigerate up to 24 hours. Add 1–2 minutes to the baking time if baking straight from cold. To reheat baked fondants, warm at 160°C (320°F) for 4–6 minutes until center is molten again.