Chocolate Fondant | Fit Mommy

Ingredients (Serves 4)

100 g (3.5 oz) dark chocolate (70% cocoa is ideal)
100 g (3.5 oz) unsalted butter (plus extra for greasing)
2 large eggs
2 large egg yolks
60 g (1/3 cup) granulated sugar
50 g (1/3 cup) all-purpose flour (sifted)
A pinch of salt (optional, enhances the chocolate flavor)
Cocoa powder (for dusting the molds)

Instructions

Preheat the oven to 200°C (390°F) and place a baking tray inside to preheat as well.
Prepare the molds: Grease 4 ramekins with butter and dust them lightly with cocoa powder. Shake out any excess cocoa.
Melt chocolate and butter: In a heatproof bowl, melt the chocolate and butter together using a double boiler (or microwave in 20-second intervals, stirring each time) until smooth. Let it cool slightly.
Whisk eggs and sugar: In a separate bowl, whisk the eggs, yolks, and sugar together until pale and fluffy.
Combine ingredients: Slowly pour the melted chocolate mixture into the egg mixture, whisking gently to combine.
Add flour: Fold in the sifted flour (and salt, if using) until just incorporated. Be careful not to overmix.
Fill the molds: Divide the batter evenly between the prepared ramekins. Leave a little room at the top as they will rise slightly.
Bake: Place the ramekins on the preheated baking tray and bake for 10–12 minutes. The edges should be set, but the center will remain soft.
Cool briefly: Let the fondants cool in their molds for 1–2 minutes, then gently run a knife around the edges to loosen. Carefully invert onto serving plates.
Serve immediately: Dust with powdered sugar, garnish with berries, and add a scoop of vanilla ice cream or whipped cream for the perfect pairing.

Tips

You can make the batter ahead of time and refrigerate it in the molds. Just add 1–2 minutes to the baking time if baking from cold. If you don’t have ramekins, muffin tins work too—just reduce the baking time slightly. Enjoy your gooey, chocolatey masterpiece! 😊