Chocolate Fondant Recipe

Time30m

Serves4

Warm chocolate cake with vanilla ice cream

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Ingredients

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1
Preheat Oven
Preheat your oven to 200°C (392°F). Grease four ramekins with butter and dust them with flour. This will help the fondant to release easily after baking.
2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler method) until smooth and fully combined. Remove from heat and let it cool slightly.
3
Mix Sugar and Eggs
In a separate mixing bowl, whisk together the sugar and eggs until the mixture is pale and fluffy. This should take about 5 minutes.
4
Combine Mixtures
Slowly pour the melted chocolate and butter mixture into the egg and sugar mixture, stirring continuously to combine.
5
Add Flour and Vanilla
Sift in the all-purpose flour and add the vanilla extract. Gently fold the mixture until just combined, being careful not to overmix.
6
Pour into Ramekins
Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
7
Bake
Place the ramekins in the preheated oven and bake for 10-12 minutes. The edges should be firm, but the center should be soft and slightly jiggly.
8
Cool and Serve
Remove the ramekins from the oven and let them cool for 1-2 minutes. Carefully run a knife around the edges to loosen the fondants. Invert them onto individual plates.

9
Plate the Fondant
Serve the warm chocolate fondants immediately on plates.
10
Add Ice Cream
Top each fondant with a scoop of vanilla ice cream. The heat from the cake will melt the ice cream slightly, creating a delicious contrast of temperatures.