This Chocolate Fondant recipe is a delightful treat for chocolate lovers. Using high-quality dark chocolate, such as Cadbury Bournville, ensures a rich and decadent flavor. The combination of melted chocolate and butter creates a luscious batter that, when baked, results in a gooey, molten center. Perfect for serving with a...
Ingredients
Dark chocolate (Good quality)1
cake flour1/3cup
butter180g
eggs4
white sugar3/4cup
Nutrition (per serving)
Calories
325.7kcal (16.28%)
Protein
2.8g (5.68%)
Carbs
28.4g (10.32%)
Sugars
17.4g (34.88%)
Healthy Fat
7.6g
Unhealthy Fat
16.3g
% Daily Value based on a 2000 calorie diet
How to make Chocolate Fondant
- Step 1
In a medium-sized bowl, add the chocolate (preferably sliced) and the butter. Melt using a microwave. Then set aside.
- Step 2
In another bowl, combine the flour and sugar, then add the whisked eggs into the dry ingredients.
- Step 3
Add the chocolate mixture into the flour mixture and combine to form a batter.
- Step 4
Scoop the batter into greased ramekins or small oven-proof bowls and bake for 8-10 minutes.
- Step 5
Remove and place it upside down on a plate.
- Step 6
You can serve it with ice cream.
Nutrition (per serving)
Nutrition (per serving)
Calories
325.7kcal (16.28%)
Protein
2.8g (5.68%)
Carbs
28.4g (10.32%)
Sugars
17.4g (34.88%)
Healthy Fat
7.6g
Unhealthy Fat
16.3g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Ensure the chocolate is of good quality for the best flavor.
Do not overbake to maintain the gooey center.
FAQS
Can I use milk chocolate instead of dark chocolate?
Yes, but it will result in a sweeter fondant with a less intense chocolate flavor.
How do I know when the fondant is done?
The edges should be firm while the center remains soft and gooey.
Can I prepare the batter in advance?
Yes, you can prepare the batter and refrigerate it for up to a day before baking.
What can I serve with chocolate fondant?
Chocolate fondant pairs well with vanilla ice cream or whipped cream.
Can I use a different type of flour?
Cake flour is recommended for its light texture, but all-purpose flour can be used as a substitute.
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