Chocolate Fondant Recipe
Warm chocolate cake with a molten centre, served with vanilla ice cream.
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Ingredients
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Cake Ingredients
Serving Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 200°C (390°F). Grease and flour four ramekins or small baking dishes.
- 2
Melt 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 it cool slightly.
- 3
Whisk Eggs and Sugar
In a separate bowl, whisk together the granulated sugar and large eggs until pale and fluffy, about 3-4 minutes. Add the vanilla extract and mix well.
- 4
Combine Mixtures
Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to combine.
- 5
Add Dry Ingredients
Sift the all-purpose flour and salt over the chocolate mixture. Gently fold in until just combined, being careful not to overmix.
Baking
- 6
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
- 7
Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the center is still soft and slightly jiggly.
- 8
Cool Slightly
Remove from the oven and let the fondants cool for 1-2 minutes before inverting onto plates.
Serving
- 9
Plate the Fondants
Carefully run a knife around the edges of the ramekins to loosen the fondants. Invert each ramekin onto a dessert plate.
- 10
Add Ice Cream
Top each fondant with a scoop of vanilla ice cream and dust with cocoa powder before serving.