Chocolate Fondant Recipe

Time30m

Serves4

Rich 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.

1
Melt the 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 occasionally until melted and smooth. Remove from heat and let it cool slightly.
2
Whisk the Eggs and Sugar
In a separate mixing bowl, whisk together the granulated sugar and large eggs until pale and fluffy, about 4-5 minutes.
3
Combine Mixtures
Gradually fold the melted chocolate and butter mixture into the egg and sugar mixture. Be careful to not deflate the eggs.
4
Add Dry Ingredients
Sift together the all-purpose flour and salt, then gently fold them into the chocolate mixture. Finally, add the vanilla extract and mix until just combined.

5
Preheat the Oven
Preheat your oven to 200°C (392°F).
6
Prepare Ramekins
Grease four 6-ounce ramekins with butter and dust with cocoa powder to prevent sticking. Tap out any excess cocoa powder.
7
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
8
Bake
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes, or until the edges are set but the center is still soft.
9
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, then invert onto plates. Dust with powdered sugar and serve with a scoop of vanilla ice cream.