Chocolate Fondant Recipe

Inspired by V. Mertz

Time30m

Serves4

Served with vanilla ice cream.

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Ingredients

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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 until melted and smooth. Remove from heat and let cool slightly.
2
Mix the Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and large eggs until light and fluffy, about 3-5 minutes.
3
Combine Mixtures
Once the chocolate and butter mixture has cooled slightly, pour it into the egg and sugar mixture. Add the vanilla extract and a pinch of salt. Gently fold together until fully combined.
4
Add Flour
Sift the all-purpose flour over the chocolate mixture, and gently fold until just combined. Be careful not to overmix.
5
Prepare Ramekins
Preheat your oven to 200°C (400°F). Grease four ramekins with butter and dust with cocoa powder (or flour) to prevent sticking.
6
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
7
Bake the Fondants
Place the ramekins on a baking tray and bake in the preheated oven for about 12-14 minutes, until the edges are set but the center is still soft.
8
Cooling
Remove from the oven and let sit for 1-2 minutes before inverting onto plates.

9
Serve with Ice Cream
Serve the warm chocolate fondant immediately with a generous scoop of vanilla ice cream on the side.