Chocolate Fondant Recipe
Warm chocolate cake with a molten center.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Serving Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F). This will ensure that the oven is hot enough to create the molten center in the fondant.
- 2
Melt Chocolate and Butter
In a heatproof bowl over a pot of simmering water (double boiler), combine the dark chocolate and unsalted butter. Stir occasionally until melted and smooth. Remove from heat and let cool slightly.
- 3
Mix Sugar and Eggs
In a separate mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and slightly thickened.
- 4
- 5
Add Dry Ingredients
Sift in the all-purpose flour, salt, and vanilla extract. Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- 6
Baking
- 7
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
- 8
Bake
Place the ramekins on a baking tray and bake in the preheated oven for about 12-14 minutes, or until the edges are firm but the center is still soft.
- 9
Cool Slightly
Remove from the oven and let the fondants cool in the ramekins for 1-2 minutes. This will help them set slightly for easier removal.
- 10
Serve
Run a knife around the edges of each fondant and invert onto a serving plate. Dust with powdered sugar, and serve with fresh berries and a scoop of vanilla ice cream if desired.