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Chocolate Fondant

Chocolate fondant is a decadent dessert with a rich, molten chocolate center encased in a tender crumb. The key to its signature texture lies in precise baking, resulting in a shiny, crackly top that gives way to a gooey, flowing interior. It's a stunning, indulgent treat that balances crispy edges with a luscious, molten core.
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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 70% cocoa for rich flavor
  • 100 g unsalted butter creamy and neutral in flavor
  • 2 large eggs fresh and at room temperature
  • 100 g caster sugar superfine sugar dissolves easily
  • 50 g plain flour helps stabilize the batter
  • 15 g unsweetened cocoa powder for depth of flavor
  • 1 tsp vanilla extract optional, enhances flavor

Equipment

  • Ramekins
  • Double boiler or microwave
  • Mixing bowls
  • Whisk or electric mixer
  • Baking tray
  • Knife

Method
 

  1. Chop the dark chocolate into small pieces and melt it gently over a double boiler or in short bursts in the microwave, stirring until smooth and glossy. Set aside to cool slightly and smell that rich aroma.
  2. In a mixing bowl, beat the unsalted butter and caster sugar together until pale and fluffy, about 2-3 minutes. This creates a light, creamy base that will give the fondant its tender crumb.
  3. Add the eggs one at a time, beating well after each addition. The mixture should become smooth and slightly thickened, with a gentle sheen.
  4. Stir in the vanilla extract if using. Then, fold in the melted chocolate until fully incorporated, creating a glossy, dark batter.
  5. Sift the plain flour and cocoa powder together, then gently fold into the chocolate mixture just until no streaks remain. Be careful not to overmix to keep the batter light.
  6. Grease your ramekins well and dust with cocoa powder to prevent sticking. Divide the batter evenly among four ramekins, filling each about three-quarters full.
  7. Place the ramekins on a baking tray and bake in a preheated oven at 200°C (390°F) for 10-12 minutes. The edges should be set but the center still jiggly when gently shaken.
  8. Once baked, remove the ramekins from the oven and let them rest for 1-2 minutes. Gently run a knife around the edges to loosen them if needed.
  9. Invert each ramekin onto a plate and carefully lift it away. The surface should crack open slightly, revealing the shiny, molten chocolate center.
  10. Serve immediately with a dusting of cocoa powder or a scoop of vanilla ice cream for extra indulgence. Enjoy the warm, gooey interior contrasted with the tender crumb.

Notes

For best results, do not overbake; the center should remain soft and slightly jiggly. Using high-quality chocolate makes a noticeable difference in flavor and texture.