Choclate Fondant Recipe

Prepare molds and oven

Preheat the oven to 200°C (390°F). Butter four 6-ounce (175 ml) ramekins or molds thoroughly, making sure to coat the rim. Dust each buttered ramekin with a light coating of cocoa powder, tapping out excess. Place the ramekins on a baking tray.

Melt chocolate and butter

Combine the chopped chocolate and 150 g butter in a heatproof bowl. Set the bowl over a pan of barely simmering water (double boiler) with the bottom not touching the water, stirring occasionally until fully melted and smooth. Alternatively, melt in short bursts in the microwave (20–30 seconds), stirring between bursts. Remove from heat and let cool for 2–3 minutes.

Whisk eggs and sugar

In a separate large bowl, whisk the 4 whole eggs and 150 g granulated sugar vigorously until the mixture is pale, slightly thickened and ribbon-like when lifted (about 2–3 minutes by hand or 1–1.5 minutes with an electric mixer).

Combine chocolate with eggs

Pour the slightly cooled melted chocolate-butter mixture into the egg and sugar mixture in a steady stream, whisking constantly to combine. Add a pinch of fine salt and whisk until smooth and homogenous.

Fold in flour

Sift the 50 g flour over the chocolate mixture. Use a flexible spatula to fold the flour in gently until no streaks remain; avoid overmixing. The batter will be thick and glossy.

Fill molds

Divide the batter evenly between the prepared ramekins (about 3.5–4 oz / 100–120 g batter each), filling them roughly three-quarters full. Smooth the tops with the back of a spoon.

Bake

Bake on the middle rack for 10–12 minutes. Baking time will depend on oven and ramekin size: the exterior should be set with a thin crust while the center remains soft and jiggly. For slightly runnier center, check at 9–10 minutes; for a more custardy center, 11–12 minutes.

Rest briefly and unmold

Remove the tray from the oven and let the cakes rest for 1 minute. Run a knife around the inside edge of each ramekin to loosen, then invert each ramekin onto a plate. Tap gently and lift the ramekin off. If the cakes stick, let rest an additional 30 seconds and try again.

Place one warm chocolate fondant on each dessert plate. Immediately add one scoop of vanilla ice cream alongside or on top of the fondant so it begins to melt into the molten center.

Garnish with fresh berries or a sprig of mint if desired and serve at once while the centers are molten.