Chocolate Fondant

You’re in a bad mood? Nothing like a good old French classic chocolate dessert to cheer you up! I know, I’ve been on a roll with dessert recipes lately, but who can resist this Fondant au chocolat? I find it amazing that when you barely touch the surface of the little cake with a spoon, delicious chocolate lava pours out. Imagine my surprise when I found out that it’s literally one of the easiest desserts to make. It literally takes no more than 15 minutes in total. And out of those 15 minutes only 8-10 minutes of baking time! Isn’t that some sort of a baking record? Don’t forget to serve it with a scoop of ice cream. Really, melted gooey chocolate with some vanilla ice cream… The best thing ever!

The recipe was adapted from a French website meilleurduchef.com.   

Ingredients (for 8 portions):

10.6 oz (300 g) dark chocolate (min. 52% cacao)

2/3 cup (150 g) butter

3/4 cup (150 g) white granulated sugar

4 large eggs

2 egg yolks

1/2 cup + 1 tbsp (75 g) all-purpose flour

Directions:

1. Preheat the oven to 356 degrees F (180 degrees C).
2. In a medium bowl, break the chocolate into pieces. Melt chocolate and butter in a microwave or using a double boiler (bring water to boil in a saucepan, place the bowl with chocolate and butter in it on top, let it slowly melt).
3. Add sugar to the chocolate-butter mixture and mix well.
   
4. Add the eggs one at a time. Each time mix well before adding another egg.
   
5. Add two egg yolks one a time, mixing well before adding another egg yolk.
6. Fold in sifted flour to the mixture.
   
7. Butter small (for example, 3 inches, or 8 cm, in diameter, and 2 inches, or 5 cm, in height) baking moulds and sprinkle some flour on the inside. This step is important, that way the chocolate fondant won’t stick to the mould. Pour the batter in the moulds leaving about 0.4 inches (1 cm) from the top.
   
8. Bake for about 8-10 minutes. Let the chocolate fondants cool for a couple of minutes. You can either serve them in the moulds or you can place them on a plate by flipping the mould and slightly tapping on the bottom. Serve the dessert with some ice cream or vanilla cream.

Before transferring the fondant on a plate, I personally find that it is very helpful to gently insert a knife between the fondant and the walls of the mould and go around the circumference of the mould separating the fondant.

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