Individual Chocolate Cake Fondant
Indulge in the rich decadence of Individual Chocolate Cake Fondants, a dessert lover's dream featuring molten centers of velvety dark chocolate that ooze with every bite. Perfectly portioned for intimate gatherings or special moments, these elegant single-serving cakes are made with premium 70% cocoa dark chocolate, creamy unsalted butter, and a hint of sweetness balanced by the lightest touch of flour. With just 15 minutes of preparation and a quick 10-minute bake, this recipe offers a sophisticated yet simple treat that’s stunningly easy to make. Serve these irresistibly gooey fondants straight from the oven, garnished with a dusting of powdered sugar and paired with a scoop of vanilla ice cream or silky whipped cream for the ultimate chocolate indulgence. Whether you call them lava cakes or molten chocolate delights, these fondants are the perfect addition to your repertoire of quick and impressive desserts.
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Recipe Information
Ingredients
- 100 grams Dark chocolate (70% cocoa)
- 100 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams All-purpose flour
- 2 Eggs
- 2 Egg yolks
- 1 tablespoon Unsweetened cocoa powder (for dusting the ramekins)
- 1 tablespoon Butter (for greasing the ramekins)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 200°C (390°F).
Grease 4 ramekins with butter and dust lightly with cocoa powder to prevent sticking. Set aside.
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water, or microwave in short intervals, stirring until smooth. Set aside to cool slightly.
In a mixing bowl, whisk the granulated sugar, eggs, and egg yolks together until pale and slightly thickened.
Slowly pour the melted chocolate mixture into the egg and sugar mixture, whisking continuously to combine.
Sift the all-purpose flour into the batter and gently fold until just incorporated. Be careful not to overmix.
Divide the batter evenly between the prepared ramekins, filling them about three-quarters full.
Place the ramekins on a baking tray and bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers are slightly soft.
Remove from the oven and let the cakes rest for 1-2 minutes. Carefully run a knife along the edges to loosen the cakes, then invert each ramekin onto a serving plate.
Dust with powdered sugar (optional) and serve immediately, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 33.3 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 267 mg | 6% | |
*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.
