Fondant au Chocolat Recipe – French Chocolate Cake

Fondant au chocolat recipe

Fondant au chocolat is French dessert which can be made so easily and quickly. Just follow this easy video instruction.

At a glance, it seems like French version of Molten Lava cake, which is invented by Jean-George Vongerichten. Today I am making fondant au chocolat, chocolate cake with gooey chocolate inside. It calls for less butter and no oil. Enjoy!

 
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Directions in images

Melt chocolate and butter together in bain-marie.
Melt chocolate and butter together in bain-marie.
Add in sugar into egg mixture.
Break the eggs lightly.
Whisk until pale in color.
Add in melted chocolate and butter mixture.
Whip until combined.
Whip until combined.
Pour in flour.
Stir until homogeneously mixed.
Fill in molds and bake
Fill in molds (80% full) and bake at 355 F (180C) for 11 min.
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Fondant au Chocolat Recipe – French Chocolate Cake
 
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Serves: 5 cakes
Ingredients
  • 3 tablespoons unsalted butter (76g)
  • 3½ oz semi-sweet chocolate (100g)
  • 2 eggs, medium size
  • ¼ cup granulated sugar (50g)
  • Pinch of salt
  • ¼ cup all-purpose flour, sifted (32g)
  • Extra softened unsalted butter and sugar for ramekins
Instructions
  1. 1. First, in a heat-proof mixing bowl, add in 3 ½ oz of semi-sweet chocolate. And add in 3 tablespoons of unsalted butter. And melt over simmering water. The bowl should not touch the water. It’s called bain-marie, hot water bath. And use a double boiler if you have one. The chocolate melts quickly. Set aside.
  2. 2. And in a mixing bowl break in 2 eggs. Then add in pinch of salt and ¼ cup of granulated sugar and whisk until pale in color.
  3. 3. Now pour melted chocolate into egg mixture. And stir until well combined.
  4. 4. Then sift in ¼ cup of flour and whisk until combined. As you see my batter is pretty liquidy.
  5. 5. Brush a ramekin with softened unsalted butter. Today I am using a ramekin rather than silicon molds because I will serve when it’s still warm. Then coat it with sugar. I am making only one today. The remaining batter can be used the next day. Just store it in an airtight container in the fridge.
  6. 6. Pour the batter into a ramekin (cupcake size). And bake in the oven preheated to 355 degrees (180C) for about 11 minutes.
  7. 7. Out of oven, let cool for 10 minutes on a wire rack. And serve.
Notes
1. Fondant au chocolate doesn’t call for leavening agent. So it might seem to rise in the oven but after cooling on a wire rack, it falls down eventually.

2. If you want more lava, bake about 11 minutes. If you want it to be firm, fill the molds ⅔ full and bake a few minutes more.

Fondant au Chocolat Recipe - French Chocolate Cake

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