Chocolate Fondant


Chocolate Fondant (Individual Molten Chocolate Cakes - Moelleux Au Chocolate)
"If you have a chocoholic in your life, prepare to be worshipped... this recipe also makes you look a teensy bit like a culinary genius in front of guests.' Lunch in Paris, Elizabeth Bard"
Author: sbaskitchen
  • 150 g unsalted butter
  • 150 g dark chocolate 70% coco; the quality of the chocolate is essential
  • A good pinch of course sea salt
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 1 tbsp flour
  • Extra butter to grease the moulds
  • Cocoa to dust the moulds
  1. Preheat the oven to 200˚C.
  2. Brush dariole moulds with melted butter and dust with sifted cocoa powder. Set aside
  3. Melt butter and chocolate together in the top of a double boiler or in the microwave. Add sea salt.
  4. Meanwhile, beat together the eggs, egg yolks and sugar with a whisk or an electric beater until light and slightly foamy.
  5. Add the egg mixture to the warm chocolate; whisk quickly to combine. Add flour and stir just to combine. The batter will be quite thick.
  6. Divide the batter evenly among the moulds. (You can make the cakes in advance to this point and chill them until you're ready to bake. But be sure to bring the batter back to room temperature before baking.)
  7. To bake, start with 7 minutes for a thin outer shell with a completely molten interior, 8 minutes for a slightly thicker crust and a gooey heart.
  8. To unmould, simply run the fine edge of a knife around between the top of the cake and the mould. It should then come out very easily.
  • This recipe is from the wonderful book, Lunch in Paris by Elizabeth Bard, 2010, p34-35.
  • These are purely for the chocolate lover, extremely rich and are best served with a dusting of icing sugar and some luscious double cream, vanilla icecream or berry sorbet.
  • These also cook well straight from the freezer. Freeze directly in the moulds and cover with a little foil, then plastic wrap. Take them out of the freezer about 10 minutes in advance. Bake at 200˚C for 15-17 minutes.
  • Can be made using the gluten free flour blend.
  • If you don't have dariole moulds use half cup ramekins and prepare in the same manner.



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