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Chocolate Fondant

Chocolate fondant is a decadent dessert featuring a firm outer shell that encases a luscious, molten chocolate center. The key to achieving its characteristic gooey core lies in precise baking and timing, resulting in a dish with a shiny crust and irresistibly flowing interior. It’s a perfect balance of rich chocolate flavor and delicate texture, served warm for maximum indulgence.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g high-quality dark chocolate chopped into small pieces
  • 100 g unsalted butter
  • 3 large eggs at room temperature
  • 100 g caster sugar
  • 50 g all-purpose flour sifted
  • 20 g unsweetened cocoa powder Dutch-process preferred

Equipment

  • Oven
  • Ramekins
  • Heatproof bowl
  • Spatula
  • Mixing bowls
  • Measuring spoons and scale

Method
 

  1. Preheat your oven to 200°C (390°F). Generously grease four ramekins with butter and dust them with cocoa powder to prevent sticking.
  2. Place the chopped dark chocolate and butter in a heatproof bowl. Melt them together over a pot of simmering water, stirring gently until smooth and glossy. Remove from heat and let cool slightly.
  3. In a mixing bowl, whisk the eggs and caster sugar together vigorously until the mixture becomes pale, thick, and slightly tripled in volume, about 2 minutes by hand or 30 seconds with a mixer. This aerates the eggs and helps create a tender crumb.
  4. Gently fold the melted chocolate mixture into the egg and sugar mixture using a spatula, ensuring the batter stays smooth and glossy.
  5. Sift the flour and cocoa powder together, then carefully fold them into the batter until just combined. Be gentle to keep the mixture airy and light.
  6. Divide the batter evenly among the prepared ramekins, smoothing the tops with a spatula for an even surface.
  7. Bake in the middle of the oven for exactly 12 minutes. The edges will be set while the center remains soft and jiggly—watch for a shiny, crackly crust forming on top.
  8. Once baked, remove the ramekins from the oven and let them rest for 2 minutes. This brief pause allows the molten center to settle slightly for the perfect gooey texture.
  9. Carefully run a small knife around the edges of each ramekin to loosen the fondant, then invert onto serving plates with a gentle tap to release the dessert. The shiny crust should crack open to reveal the luscious, molten center.
  10. Serve immediately while warm, with optional accompaniments like fresh berries or a dusting of powdered sugar for added elegance and contrast.

Notes

Ensure precise timing for the perfect gooey center; slightly underbake if the center isn’t molten enough. Using high-quality chocolate makes a noticeable difference in flavor and texture.