Chocolate Fondant Recipe

Prepare molds and oven

Preheat the oven to 200°C (390°F). Generously butter four 6-ounce (180 ml) ramekins or an equivalent-size muffin tin cavities. Dust the inside of each buttered ramekin with cocoa powder, tipping out excess. Place ramekins on a baking sheet.

Melt chocolate and butter

Chop the bittersweet chocolate and cut the butter into pieces. Combine chocolate and butter in a heatproof bowl set over a small pot of simmering water (double boiler), making sure the bowl doesn't touch the water. Stir gently until fully melted and smooth. Remove from heat and let cool for 2–3 minutes.

Mix eggs and sugar

In a medium bowl, whisk together the whole eggs, extra egg yolks and granulated sugar until the mixture is pale and slightly thickened (about 1–2 minutes by hand, or 1 minute with a hand mixer on medium).

Combine chocolate and egg mixtures

Slowly fold about one-third of the melted chocolate into the egg-sugar mixture to temper it, then fold in the remaining chocolate until uniform. Add a pinch of salt.

Add flour

Sift the all-purpose flour over the chocolate-egg batter. Gently fold the flour in with a spatula until just combined and there are no streaks. Do not overmix; the batter should be smooth and glossy.

Portion batter

Divide the batter evenly among the prepared ramekins, filling each about three-quarters full (roughly 120–140 g batter per 6-ounce ramekin). Smooth tops with a spatula.

Chill (optional for cleaner centers)

For the most reliable molten center, chill the filled ramekins in the refrigerator for 20–30 minutes, or freeze for 15 minutes. Chilling firms the edges so the center stays molten while edges set.

Bake

Bake in the preheated 200°C (390°F) oven for 10–13 minutes. Baking time depends on oven and ramekin size: cakes should have set edges and slightly domed tops while the center remains soft when gently shaken. For a very molten center, bake 10–11 minutes; for slightly more set, 12–13 minutes.

Invert and unmold

Remove from oven and let cakes sit 1 minute. Run a small knife around the interior edge of each ramekin to loosen. Place a small plate over each ramekin, invert quickly and lift the ramekin off. If a cake sticks, tap the ramekin gently and try again.

Finish and serve

Dust each fondant with a light sprinkle of powdered sugar if desired. Serve immediately with one scoop of vanilla ice cream per cake and optional berries or mint. The contrast of hot molten center and cold ice cream is best enjoyed right away.

If using berries or mint, arrange them beside the fondant on the plate. Allow the ice cream to sit for 10–20 seconds if too hard, then place on the plate so it begins to soften against the warm cake.