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Warm Chocolate Fondant
Serves 10 Prep 10 min Cook 9 min Total 19 min Type Dessert Origin French

Warm Chocolate Fondant

France's molten chocolate fondant: a small cake with a crisp set outside and a flowing dark chocolate centre.

Serves 10 Prep 10 minutes Cook 9 minutes Units Rate

Ingredients

  • 200 grams butter (softened)
  • 20 grams butter (to grease)
  • 200 grams dark chocolate (finely chopped)
  • 200 grams icing sugar (sifted)
  • 4 eggs
  • 4 egg yolks
  • 55 grams flour
  • 35 grams cocoa powder

Overview

Warm, molten chocolate cakes with a liquid chocolate center that flows onto the plate when cut, crowned with a dusting of cocoa powder and accompanied by velvety crème anglaise. These show-stopping individual cakes deliver theater and luxury in every spoonful, making them perfect for impressive dinner party finales.

Method

  1. Use a brush to lightly butter the insides of 12 metal rings, 5 cm in diameter and 3 ½ cm high and line each with a band of greaseproof paper, 5 cm high.
  2. Stand the rings on a baking tray lined with greaseproof paper.
  3. Preheat the oven to 190°C.
  4. Put the chocolate into a heatproof bowl and set over a saucepan one-third filled with hot water, making sure the bottom of the bowl is not in contact with the water.
  5. Place over a gentle heat until the chocolate has melted.
  6. Take off the heat and set aside in a warm place.
  7. Using an electric whisk, beat the butter and icing sugar together until pale and aerated, then slowly incorporate the eggs, whisking constantly to keep the mixture smooth.
  8. Reduce the mixer speed and incorporate the melted chocolate a little at a time.
  9. Sift the flour and cocoa together over the mixture and fold in carefully, using a large metal spoon.
  10. Fill the prepared moulds with the fondant mixture to the top of the rings.
  11. Bake in the oven for 8-10 minutes.
  12. To check to see if they are done, insert a small skewer into the centre of one; If the centre feels like liquid then it is not yet cooked.
  13. If it feels soft, and the skewer meets no resistance they are done.
  14. The centre should still be slightly runny.
  15. Remove from the oven and leave to rest on the baking tray for 30 seconds.
  16. Lift the rings off all the fondants, slide a small palette knife under one, transfer it to a serving plate and remove the band of greaseproof paper.
  17. Repeat with the remaining fondants, and dust with icing sugar.
  18. Pour crème anglaise around each fondant and serve immediately.

Notes

  • The baking time of 8-10 minutes is crucial; a skewer inserted into the center should have slight resistance but the interior should remain liquid, not fully set
  • Each oven bakes differently; start checking at 8 minutes and work with your specific oven to achieve the perfect liquid center without burning the exterior
  • Metal rings help the fondant bake evenly and maintain height; the greaseproof paper collar prevents browning on the sides and aids removal
  • The mixture can be prepared several hours ahead and the fondant molds left in the refrigerator until ready to bake; bake directly from cold for precisely controlled doneness

Serving

Remove from the oven and rest for 30 seconds, then lift the ring immediately (the residual heat helps release) and remove the paper collar. Serve on a warm plate surrounded by warm crème anglaise. The warm fondant and cold ice cream or crème anglaise create the perfect temperature contrast.

Storage

Fondant batter can be prepared and piped into rings several hours ahead, then refrigerated covered until baking. Bake only when ready to serve, as the warmth and liquid center are essential to the dish. The baked fondants do not keep; they must be served immediately while still warm and the chocolate center is liquid.

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