Chocolate Fondant Recipe

Inspired by La Foret

Time30m

Serves4

Served with vanilla ice cream.

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Ingredients

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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 method) and stir until completely melted and smooth. Remove from heat and let it cool slightly.
2
Whisk the Eggs and Sugar
In a separate mixing bowl, whisk together the large eggs and sugar until the mixture is pale and fluffy, about 5 minutes.
3
Combine Mixtures
Slowly pour the melted chocolate and butter mixture into the egg and sugar mixture, stirring continuously to combine.
4
Add Dry Ingredients
Sift in the all-purpose flour, add the vanilla extract, and a pinch of salt. Fold gently until just combined.

5
Prepare the Ramekins
Preheat your oven to 200°C (390°F). Grease four ramekins with butter and dust with cocoa powder to prevent sticking.
6
Fill Ramekins
Divide the fondant batter evenly among the prepared ramekins, filling each about 3/4 full.
7
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 centers are still soft. Keep an eye on them to avoid overbaking.
8
Cool Slightly
Once baked, remove the ramekins from the oven and let them cool for 1-2 minutes.
9
Unmold
Run a knife around the edges of each ramekin, then carefully invert onto a plate and gently lift off the ramekin.

10
Serve with Ice Cream
Top each fondant with a scoop of vanilla ice cream. Optionally, garnish with chocolate shavings for an extra touch.