Chocolate Fondant Recipe
Make Chocolate Fondant Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fondant batter
To finish and serve
Method
Fondant batter
- 1
Prepare oven and ramekins
Preheat the oven to 220°C (425°F). Generously butter four 6-ounce (180 ml) ramekins with the 20 g unsalted butter, then dust the inside with cocoa powder, tapping out the excess. Place the prepared ramekins on a baking sheet.
- 2
Melt chocolate and butter
Combine the chopped bittersweet chocolate (200 g) and 170 g unsalted butter in a heatproof bowl. Melt together over a gently simmering pot of water (double boiler), stirring occasionally until smooth and glossy. Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts, until fully melted. Remove from heat and let cool for 2–3 minutes.
- 3
Whisk eggs and sugar
In a separate mixing bowl, whisk the 4 whole eggs, 2 egg yolks and 150 g granulated sugar vigorously until the mixture is pale, slightly thickened and the sugar is mostly dissolved — about 2–3 minutes by hand or 1–2 minutes with an electric mixer on medium speed.
- 4
- 5
Fold in flour and salt
Sift the 50 g all-purpose flour and add a pinch of fine salt over the chocolate mixture. Gently fold with a spatula until no streaks of flour remain and the batter is smooth. Avoid overmixing to keep the batter light.
- 6
Fill ramekins
Divide the batter evenly among the four prepared ramekins, filling each about three-quarters full (roughly 100–110 g batter per ramekin). Smooth the tops with a spatula.
Bake and serve
- 7
Bake
Place the baking sheet with ramekins in the preheated oven on the middle rack. Bake for 10–12 minutes for a molten center (borders set with a gooey center). If you prefer slightly less runny center, bake 13–14 minutes. Avoid overbaking — the top should be puffed and set but not cracked widely.
- 8
Rest briefly
Remove ramekins from the oven and let them rest for 1 minute to allow the edges to settle.
- 9
- 10
Serve
Serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream to contrast the warm molten center. Each fondant is best eaten right away.