Go Back

Chocolate Fondant

Chocolate fondant is a decadent dessert featuring a rich, molten center encased in a tender, baked crust. Made with simple ingredients like high-quality dark chocolate, butter, eggs, sugar, and a touch of flour, it offers a luxurious texture where the outside is firm but cracks open to reveal a warm, gooey core. Its elegant appearance and indulgent mouthfeel make it a perfect treat for special occasions or an impressive homemade dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate preferably 70% cocoa content
  • 150 g unsalted butter
  • 3 large eggs at room temperature
  • 100 g caster sugar
  • 2 tablespoons unsweetened cocoa powder sifted
  • 2 tablespoons plain flour

Equipment

  • Ramekins
  • Double boiler or microwave
  • Whisk
  • Sieve
  • Baking sheet
  • Knife or offset spatula

Method
 

  1. Preheat your oven to 200°C (390°F). Prepare four ramekins by buttering them well and dusting with cocoa powder, tapping out any excess. Set aside on a baking sheet.
  2. Chop the dark chocolate into small pieces and melt together with the butter in a heatproof bowl over a gentle double boiler, or microwave in short bursts. Stir until smooth and glossy, then let it cool slightly.
  3. In a separate bowl, whisk the eggs and caster sugar together until the mixture is slightly thickened and pale, about 1 minute. This helps create a tender crumb.
  4. Gently fold the cooled chocolate mixture into the eggs and sugar, combining until smooth and uniform. The batter should be shiny and thick.
  5. Sift the cocoa powder and flour into the batter. Carefully fold these dry ingredients in, just until they disappear, being gentle to keep the mixture airy. The batter will be thick and glossy.
  6. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. Place the ramekins on the baking sheet for stability.
  7. Bake in the preheated oven for exactly 10-12 minutes. The edges should be set and slightly cracked, while the center still jiggles when gently shaken.
  8. Remove the ramekins from the oven and let them rest for about 1 minute. Use a small knife or offset spatula to loosen the edges gently.
  9. Carefully invert each ramekin onto serving plates. Give them a gentle shake or tap to release, revealing the molten center.
  10. Let the fondants rest for 30 seconds, then serve immediately while the center is irresistibly gooey. Garnish with a dusting of cocoa or a scoop of vanilla ice cream for extra indulgence.

Notes

For best results, avoid overbaking to keep the center molten. Use high-quality chocolate for a richer flavor. Feel free to prepare the batter ahead of time and refrigerate for up to 24 hours before baking.