Chocolate Fondant Recipe

Time30m

Serves4

Warm chocolate cake with a molten center, served with vanilla ice cream.

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Ingredients

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1
Preheat the Oven
Preheat your oven to 200°C (392°F) to ensure it is hot enough for baking the fondant.
2
Prepare the Ramekins
Grease four ramekins with butter and dust them lightly with flour. This will help the fondant release easily after baking.

3
Melt 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 melted and smooth. Remove from heat and let it cool slightly.
4
Whisk Eggs and Sugar
In a separate bowl, whisk together the granulated sugar, large eggs, and egg yolks until the mixture is thick and pale in color.
5
Combine Mixtures
Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to combine. Add the vanilla extract and a pinch of salt.
6
Add Flour
Sift the all-purpose flour over the mixture and gently fold it in until just combined. Be careful not to overmix.

7
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
8
Bake Fondants
Place the ramekins in the preheated oven and bake for about 12-14 minutes. The edges should be firm, but the center should still look soft and slightly jiggly.

9
Cool and Serve
Remove the fondants from the oven and let them cool for 1 minute. Run a knife around the edges to loosen, then carefully invert each ramekin onto a plate. Serve immediately with a scoop of vanilla ice cream on the side.