Is there anything better than a gooey, molten chocolate fondant fresh from the oven? This decadent dessert is the ultimate chocolate lover’s dream—a crisp outer layer hiding a rich, lava-like chocolate center. Perfect for date nights, dinner parties, or just treating yourself, this chocolate fondant is surprisingly easy to make with a few simple ingredients. Get ready to impress with this indulgent, restaurant-quality dessert!
Ingredients
1. Dark Chocolate (200 g, minimum 70% cocoa)
- Why? The higher cocoa content ensures a deep, rich flavor.
- Prep Tip: Chop the chocolate into small pieces for quicker melting.
2. Unsalted Butter (150 g, plus extra for greasing)
- Why? Butter adds creaminess and helps achieve that luscious molten center.
- Prep Tip: Use room-temperature butter to make melting easier.
3. Eggs (4 large)
- Why? Eggs provide structure and help the fondant set on the outside while staying gooey inside.
- Prep Tip: Bring the eggs to room temperature for better incorporation.
4. Granulated Sugar (150 g)
- Why? Sweetens the dessert and helps create that crackly exterior.
- Prep Tip: Beat it well with the eggs for a light and airy texture.
5. All-Purpose Flour (50 g)
- Why? Adds just enough structure without making the fondant too dense.
- Prep Tip: Sift the flour to avoid lumps in the batter.
6. Cocoa Powder (1 tablespoon, for dusting)
- Why? Prevents the fondants from sticking to the ramekins and adds extra chocolatey flavor.
- Prep Tip: Use a fine sieve to evenly dust the ramekins.
How to Make Chocolate Fondant
Step 1: Prepare the Ramekins
Grease 6 individual ramekins generously with butter, then dust the insides with cocoa powder. Tap out the excess and place them on a baking tray.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl set over a pot of simmering water (bain-marie), melt the dark chocolate and butter together. Stir until smooth and glossy, then remove from heat and let it cool slightly.
Step 3: Mix the Eggs and Sugar
In a separate bowl, whisk the eggs and sugar together until pale and fluffy. This step incorporates air into the mixture, giving the fondant its light exterior.
Step 4: Combine the Mixtures
Slowly pour the melted chocolate and butter into the egg mixture, whisking constantly to prevent the eggs from curdling.
Step 5: Add the Flour
Sift the flour into the chocolate mixture and gently fold it in with a spatula until fully incorporated. Be careful not to overmix to keep the batter light.
Step 6: Fill the Ramekins
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. For a more intense molten center, you can add a small square of chocolate into the center of each ramekin.
Step 7: Bake
Preheat your oven to 200°C (400°F). Bake the fondants for 10-12 minutes, depending on your oven. The edges should be set while the centers remain soft and wobbly.
Step 8: Serve Immediately
Let the fondants rest for 1-2 minutes before gently running a knife around the edges to loosen them. Carefully turn them out onto serving plates or serve directly in the ramekins. Dust with powdered sugar or cocoa powder, and add a scoop of vanilla ice cream or fresh berries for an extra touch.
Equipment Needed
- 6 small ramekins (or muffin tins)
- Heatproof bowl for melting chocolate
- Whisk
- Spatula
- Sieve for sifting flour and cocoa powder
Frequently Asked Questions
How do I know when the fondants are ready?
The tops should look set and slightly puffed, but if you gently touch the center, it should still feel soft. The baking time can vary by oven, so keep a close eye on them after the 10-minute mark.
Can I prepare the batter ahead of time?
Yes! You can prepare the batter, pour it into the ramekins, and refrigerate them for up to 24 hours. Bake directly from the fridge, but add an extra 1-2 minutes to the baking time.
What if I don’t have ramekins?
You can use a non-stick muffin tin. Just make sure to grease and dust it thoroughly with cocoa powder to ensure the fondants release easily.
Can I use milk chocolate instead of dark chocolate?
You can, but the flavor will be sweeter and less intense. If using milk chocolate, reduce the sugar slightly to balance the sweetness.
Why did my fondants collapse?
It’s normal for the center to sink slightly, as the molten middle is meant to be soft. However, if the entire fondant collapses, it may have been underbaked or overmixed, which affects its structure.
Can I freeze the fondants?
Absolutely! Freeze the batter in the ramekins before baking. When ready to serve, bake directly from frozen, adding about 2-3 minutes to the cooking time.
What’s the best way to serve chocolate fondant?
Serve it warm with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. Fresh raspberries or a drizzle of caramel sauce make excellent pairings, too!
Conclusion
This chocolate fondant is everything you could want in a dessert: rich, indulgent, and irresistibly gooey. It’s a guaranteed hit for any occasion, and once you’ve mastered it, you’ll be making it on repeat. Don’t forget to share this recipe on Facebook or save it on Pinterest to enjoy later. Happy baking! 
Leave a Comment