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Chocolate Fondant

A chocolate fondant, also known as molten lava cake, on a plate with freshly whipped cream and a light dusting of cocoa and powdered sugar.
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This chocolate fondant—also known as molten lava cake—is easier than you might think. 

Ingredients

Scale

For the Ramekins

 

  • 1 teaspoon unsalted butter (softened)
  • 1 tablespoon flour
  • 1 tablespoon cocoa

For the Cake

 

  • 1 stick (113 grams) unsalted butter plus more for greasing the ramekins 4 oz plus
  • 113 grams (4 ounces) semisweet chocolate
  • 46 grams flour (about 1/3 cup)
  • 2 large eggs
  • 2 large egg yolks
  • 134 grams sugar 2/3 cup

For Serving

 

  • Whipped cream or ice cream
  • Confectioners’ sugar
  • Cocoa Powder

Instructions

  1. Prepare the oven and ramekins: Heat the oven to 375 F. Grease 4 6-ounce ramekins with butter and dust with flour and cocoa. Place them on a baking sheets.
    Chocolate fondant prep: dusting the ramekins with butter, flour, and cocoa.
    Credit: Diana Rattray
  2. Combine the butter and chocolate in a bowl over a pan over simmering water. Melt, stirring occasionally. Remove the bowl from the heat and sift the 50 grams of flour over it; whisk to blend.
    Chocolate fondant prep: melt the butter and sugar, then whisk in the flour.
    Credit: Diana Rattray
  3. In a medium bowl, whisk the eggs and egg yolks with the sugar until well blended.
    Chocolate fondant prep: whisk the eggs with the sugar.
    Credit: Diana Rattray
  4. Whisk the egg mixture into the chocolate mixture until smooth and well blended.
    Chocolate fondant prep: add the egg mixture to the chocolate mixture and whisk to blend.
    Credit: Diana Rattray
  5. Divide the batter among the ramekins. Refrigerate for 20 minutes.
    Chocolate fondant prep: divide the fondant batter among the four ramekins, approximately 130 grams each.
    Credit: Diana Rattray
  6. Bake the fondants for 14 to 18 minutes. Depending on the size and material of the ramekins, you may need to adjust the timing. They should have risen a little above the rim of the ramekin and will have a shiny top that is beginning to crack.
    Overhead photo of a chocolate molten lava cake, aka chocolate fondant, with whipped cream.
    Credit: Diana Rattray
  7. Finish with freshly whipped cream and a dusting of powdered sugar and cocoa. Enjoy!
    Photo of a chocolate molten lava cake, aka chocolate fondant, with whipped cream.
    Credit: Diana Rattray

Find it online: https://classic-recipes.com/chocolate-fondant/

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