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!
Directions in imagesPrint
- 3 tablespoons unsalted butter (76g)
- 3 1/2 oz semi-sweet chocolate (100g)
- 2 eggs, medium size
- ¼ cup granulated sugar (50g)
- Pinch of salt
- 1/4 cup all-purpose flour, sifted (32g)
- Extra softened unsalted butter and sugar for ramekins
- 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. 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. Now pour melted chocolate into egg mixture. And stir until well combined.
- 4. Then sift in ¼ cup of flour and whisk until combined. As you see my batter is pretty liquidy.
- 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. Pour the batter into a ramekin (cupcake size). And bake in the oven preheated to 355 degrees (180C) for about 11 minutes.
- 7. Out of oven, let cool for 10 minutes on a wire rack. And serve.
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 2/3 full and bake a few minutes more.