Chocolate Fondant Recipe

Prepare molds and oven

Preheat the oven to 200°C (390°F). Generously butter four 180–200 ml ramekins (or 6 small 120 ml ones) with the 10 g butter, then dust each with cocoa powder, tapping out the excess. Place the prepared ramekins on a baking sheet.

Melt chocolate and butter

In a heatproof bowl set over a simmering pot of water (double boiler), combine the 120 g chopped bittersweet chocolate and 100 g unsalted butter. Stir occasionally until fully melted and smooth. Alternatively, microwave in 20‑second bursts, stirring between, until melted. Remove from heat and let cool slightly (2–3 minutes).

Mix eggs and sugar

In a separate bowl, whisk together the 2 whole eggs, 2 egg yolks and 100 g granulated sugar until pale, slightly thickened and sugar is mostly dissolved (about 2–3 minutes by hand or 1 minute using a hand mixer).

Combine chocolate with eggs

Pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture in a thin stream, whisking constantly to combine into a glossy batter. Add a small pinch of salt.

Add flour

Sift the 40 g all-purpose flour over the batter and fold gently with a spatula until just incorporated and no streaks of flour remain. Do not overmix; the batter should be smooth and pourable.

Fill ramekins

Divide the batter evenly among the prepared ramekins (about 120–150 g batter per 180–200 ml ramekin). Smooth the tops with a spatula. Let the filled ramekins sit at room temperature for 5–10 minutes while the oven finishes preheating, or refrigerate for up to 24 hours (if refrigerating, add 2–3 minutes to baking time).

Bake

Bake on the middle rack for 10–12 minutes for a molten center (12 minutes for the 200 ml ramekin). Edges should be set and slightly puffed, centers still soft. For smaller ramekins, reduce baking time to 8–10 minutes. Ovens vary—check after 8 minutes.

Invert and unmold

Remove from oven and let rest 1 minute. Run a thin knife around the edge of each fondant to loosen. Place a dessert plate over each ramekin and quickly invert the ramekin while supporting the plate; lift ramekin off to release fondant. If fondants stick, return to ramekin and loosen further with knife.

Rest briefly and serve

Let the unmolded fondants sit 30 seconds to 1 minute so the molten center settles slightly but remains flowing. Place one fondant on each dessert plate and serve immediately with a scoop of vanilla ice cream alongside. Garnish with fresh berries or mint if desired.

Scoop the 4 scoops of vanilla ice cream and place one scoop next to each warm fondant right after unmolding so the contrast of hot cake and cold ice cream is at its best.

Optional: scatter fresh berries or a small mint sprig over the plate for color and freshness.