Ingredients
- 100 g butter
- 100 g dark chocolate, roughly chopped
- 4 large eggs
- 100 g sugar
- 60 g flour
- Cocoa powder (for dusting the molds)
- Butter (for greasing the molds)
Chocolate fondant
The ultimate indulgence for chocolate lovers! These individual, perfectly baked chocolate fondants boast a rich, creamy molten center encased in a delicately crisp exterior. Serve with a dusting of powdered sugar and a handful of fresh berries for a luxurious finish to any meal. Simple to make yet guaranteed to impress with their irresistible taste and texture.
-
Preheat your oven to 200°C (400°F).
-
Roughly chop the chocolate and place it in a heatproof bowl.
-
In a separate pan, melt the butter over low heat, then pour the melted butter over the chopped chocolate. Let it sit for about 1 minute, then stir until smooth and fully combined.
-
In a mixing bowl, whisk together the eggs and sugar on low speed until light and fluffy.
-
Gently fold in the melted chocolate mixture until evenly combined.
-
Sift the flour into the bowl and mix gently until smooth, ensuring there are no lumps.
-
Grease 4-5 small ramekins (about 9 cm in diameter) with butter. Dust the inside of each mold with cocoa powder, tapping out any excess.
-
Pour the batter into the prepared molds, filling them about 2/3 full.
-
Place the molds on a baking sheet and bake for 8-10 minutes. The edges should be firm, while the center remains soft and runny. (Baking time may vary depending on your oven, so it’s a good idea to test one fondant first to perfect your timing.)
-
Once baked, carefully run a small knife along the edges of each fondant to loosen them from the molds. Be careful not to puncture the center.
-
Place a plate upside down over each mold and gently flip it to release the fondant onto the plate.
-
Dust with powdered sugar and serve with fresh berries or a scoop of rich vanilla ice cream.
