Chocolate Fondant Recipe
Warm chocolate cake 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.
For the Chocolate Fondant
For Serving
Method
Prepare the Fondant
- 1
Melt the Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until fully melted and smooth. Remove from heat and let cool slightly.
- 2
Whisk the Eggs and Sugar
In a separate bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and slightly thickened, about 5 minutes.
- 3
- 4
Add Flour and Vanilla
Sift the all-purpose flour into the chocolate mixture and add the vanilla extract. Fold gently until just combined, being careful not to overmix.
Bake the Fondant
- 5
Preheat the Oven
Preheat your oven to 200°C (392°F).
- 6
Prepare Ramekins
Grease four ramekins with butter and dust with cocoa powder or flour to prevent sticking. Place the ramekins on a baking tray.
- 7
Fill Ramekins
Evenly divide the fondant batter among the prepared ramekins, filling them about 3/4 full.
- 8
Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the center remains soft and slightly jiggly.
Serve
- 9
Cool and Unmold
Remove the fondants from the oven and let them cool for 1 minute. Carefully run a knife around the edges to loosen and invert onto serving plates.
- 10
Garnish and Serve
Top each fondant with a scoop of vanilla ice cream and garnish with fresh berries, if desired. Dust with icing sugar before serving.
