Go Back

Chocolate Fondant

Chocolate fondant is an elegant dessert featuring a crispy shell that conceals a rich, molten chocolate center. The key to perfecting this treat lies in precise timing and temperature, resulting in a delicate balance between a firm exterior and a gooey, flowing interior. When baked just right, it offers a stunning contrast of textures—crackled crust and silky warmth inside.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate 70% cocoa, high quality
  • 150 g unsalted butter preferably European-style
  • 3 large eggs at room temperature
  • 100 g superfine caster sugar dissolves smoothly
  • 1 tsp vanilla extract or a splash of vanilla bean paste
  • 1 tbsp plain flour sifted
  • cocoa powder for dusting cocoa powder for greasing ramekins

Equipment

  • Oven
  • Ramekins
  • Heatproof bowl
  • Whisk
  • Sieve
  • Baking sheet

Method
 

  1. Preheat your oven to 200°C (390°F). Grease four ramekins with butter and dust them generously with cocoa powder to prevent sticking.
  2. Chop the dark chocolate into small pieces and melt it together with the butter in a heatproof bowl over a bain-marie or in short bursts in the microwave, stirring until smooth and glossy. The aroma should be rich and inviting.
  3. In a separate bowl, whisk the eggs, sugar, and vanilla extract with a handheld whisk until the mixture becomes pale, slightly thickened, and shiny—about 2-3 minutes. This helps incorporate air for a tender crumb.
  4. Gently fold the melted chocolate mixture into the egg mixture, maintaining the aeration. Then sift the plain flour over the batter and fold just until combined—be careful not to overmix to keep the batter light.
  5. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. Run a small knife around the edges if needed to loosen the batter from the sides.
  6. Place the ramekins on a baking sheet and bake in the preheated oven for exactly 12-14 minutes. The crust should be set and crackled, with a deep, shiny appearance, while the center remains jiggly and molten.
  7. Once baked, remove the ramekins from the oven and let them sit for about 1-2 minutes to set slightly. Then, carefully invert each ramekin onto a warm plate, gently tapping if needed to release the fondant.
  8. Serve immediately, allowing the crust to crack open and reveal the luscious, molten chocolate beneath. Enjoy with a dusting of cocoa powder or a scoop of vanilla ice cream for extra indulgence.

Notes

For the perfect molten center, precise timing is key. Slightly underbake for the gooeyest result—don't overcook! You can prepare the batter ahead and refrigerate for up to 24 hours before baking, adding an extra minute if chilled.