Chocolate Fondant Recipe

Preheat the Oven

Preheat your oven to 200°C (390°F). This will ensure that the oven is hot enough to create the molten center.

Grease Ramekins

Generously butter four ramekins and dust them with flour, tapping out any excess. This will help the fondants release easily after baking.

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Place this bowl over a pot of simmering water (double boiler method) and stir until completely melted and smooth. Remove from heat and allow to cool slightly.

Mix Sugar and Eggs

In a separate mixing bowl, whisk together the granulated sugar and eggs until the mixture is light and fluffy, about 2-3 minutes.

Combine Mixtures

Gently fold the melted chocolate and butter mixture into the egg and sugar mixture. Be careful not to deflate the mixture.

Add Dry Ingredients

Sift in the all-purpose flour, vanilla extract, and salt. Fold gently until just combined, ensuring there are no lumps.

Pour into Ramekins

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

Bake

Place the ramekins in the preheated oven and bake for 12-14 minutes, or until the edges are firm but the center is still soft and jiggly.

Cool Slightly

Remove the ramekins from the oven and let them cool for 1-2 minutes. This will make it easier to unmold them.

Serve

Run a knife around the edge of each ramekin to loosen the fondant, then carefully invert onto a plate. Serve immediately, optionally dusted with powdered sugar and accompanied by vanilla ice cream or fresh berries.