Fondants Au Chocolat
Indulge in the decadent allure of *Fondants au Chocolat*, a classic French dessert renowned for its rich, velvety lava center. These molten chocolate cakes marry the deep intensity of 70% dark chocolate with the creamy silkiness of melted butter, creating a dessert that is both luxurious and irresistibly gooey. With a prep time of just 15 minutes and a quick 12-minute bake, these individual ramekin delights are perfect for impressing guests or treating yourself to something special. The lightly crisp edges give way to a molten, chocolate-rich core—a truly divine contrast in textures. Serve these fondants warm, fresh from the oven, with a scoop of vanilla ice cream or a sprinkle of powdered sugar for an enchanting finish. Perfectly shareable yet indulgently personal, these chocolate fondants are your go-to for effortless, high-impact dessert sophistication.
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa)
- 150 grams unsalted butter
- 150 grams granulated sugar
- 50 grams all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder (for dusting)
- 1 tablespoon butter (for greasing)
Instructions
Preheat your oven to 200°C (390°F). Grease six ramekins with butter, then dust them lightly with cocoa powder to prevent sticking.
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water. Stir frequently until smooth, then remove from heat and let cool slightly.
In a separate mixing bowl, whisk the eggs and granulated sugar together until pale and fluffy. This will help create a light texture.
Slowly fold the melted chocolate mixture into the egg and sugar mixture, ensuring it is fully incorporated.
Add the vanilla extract and sift in the all-purpose flour. Gently fold everything together until you have a smooth batter.
Evenly divide the batter between the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes. The edges should be set but the center should remain slightly jiggly to create the molten effect.
Remove from the oven and let the fondants rest for 1-2 minutes before gently running a knife around the edges to loosen them.
Invert each fondant onto a dessert plate and carefully lift off the ramekin. Serve immediately for the best gooey texture, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.7 g | 315% | |
| Saturated Fat | 138.2 g | 691% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 199.5 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 310 mg | 24% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 1918 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
