Chocolate Fondant
Yields: 6 servings
Chocolate fondant is my all-time favorite dessert – comforting, rich, and gooey with an irresistible molten chocolate center.
  • 150g (5.3oz) dark chocolate, coarsely chopped
  • ½ cup (1 stick/113g) unsalted butter, cut into cubes, plus extra for greasing the ramekins
  • 2 large eggs, plus 2 egg yolks (or 3 large whole eggs)
  • ½ cup (100g/3.5oz) granulated sugar
  • 1 teaspoon pure vanilla extract (optional)
  • ⅛ teaspoon salt
  • ¼ cup (35g/1.2oz) all-purpose flour, sifted
  1. Preheat oven to 400F/200C. Generously butter 6 ramekins and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
  2. Melt together chocolate and butter, either in the microwave in 20-seconds intervals or in a heatproof bowl set over a pan of gently simmering water. Once melted, remove bowl from heat and set aside to cool for 10 minutes.
  3. In a small bowl, whisk together eggs, egg yolks and sugar until well combined. Add the egg mixture to the chocolate mixture and mix until combined. Add vanilla, salt, and flour and fold just until smooth.
  4. Divide batter into ramekins and bake for 9-12 minutes, until a thin crust has developed on top of the cake and the center jiggles slightly when gently shaken. If you want to loosen cakes from the ramekins, immediately run a thin knife around the edges and invert onto serving plates. Let the ramekins sit for a few seconds, then gently lift them off. Serve immediately. Dust with powdered sugar or cocoa powder or serve with whipped cream or ice cream if you like.
Recipe by Pretty. Simple. Sweet. at