Gooey and sinfully indulgent, this chocolate fondant recipe is so quick and easy to make. They can even be made ahead of time, perfect for entertaining.
57gunsalted butter, plus extra for greasing (¼ cup / ½ stick / 2oz)
3largeeggsroom temperature
105gcaster sugar (or white granulated sugar)(½ cup / 3 ½oz)
1teaspoonvanilla extract
43gplain flour (all purp flour)(1 ½ oz)
For best results, always weigh ingredients where a weight is provided
Equipment
Small saucepan
Medium mixing bowl
Balloon whisk
6 ¾ cup ramekins
Instructions
Preheat the oven to 200C (180C fan forced) / 390F.
Grease 6 small ramekins (approx ¾ cup volume) or dariole molds well with butter. Set aside.
Place the butter and chocolate in a medium mixing bowl and place over a small saucepan of simmering water. Stir until melted.
Remove the bowl from the pan and set aside to cool for 5-10 minutes, just so that it's not hot when you add the eggs.
Add the eggs, sugar and vanilla and whisk until well combined.
Finally, add the flour and whisk gently until just combined.
Pour or use an ice cream scoop to divide the batter evenly amongst your greased moulds. (At this point you can chill them or freeze them until required).
Bake 10-11 minutes (see notes 1) until a ring around the outside is firm and you can see a small shiny patch, about 2.5cm/1in in diameter, in the centre (smaller for metal moulds - see notes 2).
Leave the cakes to cool for 2-3 minutes before unmoulding. Place a dessert plate upside down on top of the mould then, holding the ramekin with a tea towel as it will still be hot, flip the whole lot over and the cake should slip straight out. Carefully lift the ramekin off the top - using a spoon or knife to get under the rim is helpful.
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Notes
Baking time: The time to bake will vary depending on your oven, and the type and size of moulds you use, and whether you’ve chilled them first. In ceramic ramekins, these take 11 minutes in my oven as soon as the batter is made, 12 minutes straight from the fridge or around 14 minutes straight from the freezer. It’s worthwhile, if you can, to test one first then bake the rest according to the results of the first.
Different types of moulds: I have tested ceramic ramekins and metal dariole moulds of a similar size. These both took the same amount of time to bake, however the ones in the dariole moulds have a smaller shiny patch on top purely due to the shape of the mould.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.