Fondants Au Chocolat
Indulge in the decadent allure of *Fondants au Chocolat*, a classic French dessert renowned for its rich, velvety lava center. These molten chocolate cakes marry the deep intensity of 70% dark chocolate with the creamy silkiness of melted butter, creating a dessert that is both luxurious and irresistibly gooey. With a prep time of just 15 minutes and a quick 12-minute bake, these individual ramekin delights are perfect for impressing guests or treating yourself to something special. The lightly crisp edges give way to a molten, chocolate-rich core—a truly divine contrast in textures. Serve these fondants warm, fresh from the oven, with a scoop of vanilla ice cream or a sprinkle of powdered sugar for an enchanting finish. Perfectly shareable yet indulgently personal, these chocolate fondants are your go-to for effortless, high-impact dessert sophistication.
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Ingredients
- 200 grams dark chocolate (70% cocoa)
- 150 grams unsalted butter
- 150 grams granulated sugar
- 50 grams all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder (for dusting)
- 1 tablespoon butter (for greasing)
Directions
Step 1
Preheat your oven to 200°C (390°F). Grease six ramekins with butter, then dust them lightly with cocoa powder to prevent sticking.
Step 2
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water. Stir frequently until smooth, then remove from heat and let cool slightly.
Step 3
In a separate mixing bowl, whisk the eggs and granulated sugar together until pale and fluffy. This will help create a light texture.
Step 4
Slowly fold the melted chocolate mixture into the egg and sugar mixture, ensuring it is fully incorporated.
Step 5
Add the vanilla extract and sift in the all-purpose flour. Gently fold everything together until you have a smooth batter.
Step 6
Evenly divide the batter between the prepared ramekins, filling each about three-quarters full.
Step 7
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes. The edges should be set but the center should remain slightly jiggly to create the molten effect.
Step 8
Remove from the oven and let the fondants rest for 1-2 minutes before gently running a knife around the edges to loosen them.
Step 9
Invert each fondant onto a dessert plate and carefully lift off the ramekin. Serve immediately for the best gooey texture, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.
Nutrition Facts
| Serving size | (775.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3463.7 |
| Total Fat 245.7g | 0% |
| Saturated Fat 138.2g | 0% |
| Cholesterol 1107.6mg | 0% |
| Sodium 440.4mg | 0% |
| Total Carbohydrate 286.4g | 0% |
| Dietary Fiber 26.2g | 0% |
| Total Sugars 199.5g | |
| Protein 48.6g | 0% |
| Vitamin D 171.1IU | 0% |
| Calcium 309.6mg | 0% |
| Iron 30.4mg | 0% |
| Potassium 1917.8mg | 0% |
Source of Calories