Chocolate Fondant is one of those desserts that makes the heart flicker when cutting into it; will it be oozing, or will it be overcooked? When cooked well the taste is indulgent and the anticipation of a gooey chocolate center adds an element of theater and suspense. This Easy Chocolate Fondant Recipe will ensure you have melting chocolate every time so you can rest assured your guests will always be impressed.
100g Unsalted Butter, plus extra for greasing
½ tbsp. Cocoa Powder, plus extra for dusting
100g Dark Chocolate (60/70 per cent), broken up
3 Medium Eggs
60g Caster Sugar
50g Plain Flour
Pinch of Sea Salt
Icing Sugar to dust
Vanilla Ice Cream, to serve
Pre-heat the oven to 190°c / gas mark 5. Grease the inside of 4 small ramekins with butter and coat with cocoa powder, tapping out any excess. This will make sure the cooked Chocolate Fondants wont stick when you turn them out.
Melt the butter and chocolate in a heatproof bowl over a pan of gently simmering water. Stir to ensure all the chocolate melts. Remove from the heat and leave to cool slightly.
In a large bowl, add the eggs and sugar and whisk for 8 minutes using an electric mixer. The mixture will become pale and thick.
Pour the melted chocolate into the butter/sugar mixture and continue to whisk until fully combined.
Once combined, sift the flour and cocoa powder onto the mixture. Add the salt. Carefully fold together with a spatula until you have a smooth batter.
Using a ladle, divide the batter evenly among the prepared moulds. Bake in the oven for 10 minutes.
Remove from the oven and use a blunt knife to loosen around the edge of the mould. Immediately transfer the fondants from the moulds onto serving plates.
Dust with Icing Sugar and serve with a scoop of ice cream.