How can I be sure they are done?

The fondants are ready when the edges look set and slightly puffed, while the centers remain soft and shiny. A small circle in the center should still appear slightly underdone. If the tops begin to crack lightly and the cakes rise just above the ramekin rim, they are usually perfect. Pull them a minute early if you prefer a runnier center, or give them another minute if you like a thicker molten core.

Are the eggs cooked enough?

Yes. Even though the centers stay molten, the fondants reach a temperature high enough to safely cook the eggs during baking. The exterior sets fully, and the interior is heated enough to thicken and become glossy, not raw. If you prefer extra reassurance, you can bake the fondants toward the longer end of the suggested time; the center will still be soft and molten while the eggs reach a higher temperature. You can check with an instant-read thermometer. The center should register 160 F to 165 F.

How do I keep the fondants from sticking?

Properly greasing and dusting the ramekins is essential. Make sure the butter reaches all crevices, especially around the bottom edge.

chocolate

Craving chocolate? Check out our favorite chocolate recipes, from cakes, brownies, and cookies to candy, ice cream, puddings, and pies.

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