Easy Chocolate Fondant

 

Chocolate Fondant (4)

Welcome to my first blog and recipe! I wanted to choose something that was simple, delicious and visually appealing- so Chocolate Fondant immediately came to my mind. This dish is sometimes called ‘Molten Lava Cake’ or ‘Lava Cake’ – when you first place your spoon into the cake, this wonderful stream of chocolate flows out onto the plate.

Sometimes I feel like re-naming the recipe ‘Tie Me Down’! Since it is so good, I have to plead with my family to ‘tie me down!’ and not let me eat any more. Tips for ensuring a successful chocolate fondant are to cook it long enough so that it does not become too runny and to not add too much flour, or it becomes more like a solid pudding. Enjoy!

 

Fondant Ramekins

Fondant Ramekins

Melting Butter/Chocolate

Melting Butter/Chocolate

Whipped Egg and Sugar Mixture

Whipped Egg and Sugar Mixture

Ingredients

Makes 5 servings – cooking time: 13 minutes

    • Melted butter for greasing – Cocoa powder for dusting
    • 1/2 cup butter (110 grams)
    • 200 grams (7 ounces) dark chocolate chips
    • 1/2 cup white sugar (110 grams)
    • 4 eggs
    • 4 egg yolks
    • 1 cup plain flour, sifted

Directions

  1. Pre-heat oven to 360 °F (180° C). Grease 5 ramekins (pudding molds) with melted butter and dust insides with cocoa powder. Place on baking tray.
  2.  Place a round piece of baking paper in the bottom of each ramekin to ensure the fondant lifts out easily after baking.
  3. Combine the butter and chocolate together and place over a saucepan of simmering water- stir until melted.
  4.  In a separate bowl, add together 4 eggs and 4 separated egg yolks with the sugar- mix on high speed with an electric mixer until the mixture is thick and foamy (but not stiff).
  5.  Now gradually add the egg mixture to the chocolate mixture, folding in small amounts at a time until glossly and smooth.
  6.  Fold in the flour and then pour the mixture into 5 molds- place in fridge for at least 1/2 hour or until ready to serve.
  7.  Bake for 13 minutes – fondants should appear to be cooked on top but do not over-cook.
  8.  Remove from oven and let stand for several minutes – then run a knife gently around the rim of each mold and turn each fondant out onto a serving plate or bowl.
  9.  Sprinkle with white confectioners sugar; add strawberries and thick cream on the side if desired, for extra ‘yumminess.’

7 thoughts on “Easy Chocolate Fondant

  1. Wowwww.. I never imagined that it’s very simple way to do this cake. I know my girls and hubby will have big surprise if I bake it this weekend 🙂 just one thing, if I use baking dark chocolate, do I still need to add butter to melt the chocolate?

  2. Thanks Su for your comment. If you’re referring to step # 3 (above), the recipe calls for melting dark chocolate and butter together. I used dark chocolate chips since they are faster to melt. You mentioned using ‘baking dark chocolate’- I assume you mean the squares of dark chocolate, which would be about the same thing as the ‘chocolate chips’ that I use. So the answer is YES, you do need to melt the chocolate and butter together. I hope this helps!
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