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The best thing to pair and share with Chocolate Fondant
Ingredients
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Cake Batter
For Greasing
Method
Preparation
Preheat the Oven
Preheat your oven to 200°C (390°F). This ensures the cake bakes evenly.
Prepare Ramekins
Grease four ramekins with the 20g of unsalted butter. Dust the insides with cocoa powder to prevent sticking.
Making the Batter
Melt Chocolate and Butter
In a heatproof bowl, combine the 200g of dark chocolate and 100g of unsalted butter. Melt them together over a pot of simmering water (bain-marie) until smooth and glossy. Remove from heat and let cool slightly.
Mix Sugar and Eggs
In a separate bowl, whisk together the 150g of sugar and 3 large eggs until pale and frothy.
Add Vanilla and Dry Ingredients
Stir in 1 tsp of vanilla extract. Sift in 50g of all-purpose flour and add a pinch of salt. Gently fold the dry ingredients into the batter until just combined.
Baking
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
Bake
Place the ramekins in the preheated oven and bake for 12-14 minutes. The edges should be set, but the center should still be soft and gooey.
Cool Slightly
Once baked, remove from the oven and let them cool for 1-2 minutes before inverting onto plates.
Serving
Serve Warm
Serve the chocolate fondants warm, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.