Chocolate Fondant Recipe

Chocolate Fondant
Who doesn’t like chocolate? Well some don’t, but after seeing this image and recipe you just might change your mind. Feel free to adjust sugar to your like. You can also substitute stevia or agave syrup for sugar.
Chocolate Fondant Recipe

Chocolate Fondant, image credits: FotoosVanRobin


60g melted butter for greasing
Cocoa powder for dusting in the ramekins
150g butter chopped into small pieces
150g palm sugar
200g of quality dark chocolate chopped into small pieces
200g plain flour
5 whole eggs and 5 yolks

How to?


  1. Pre-heat the oven to 320°F (~160°C).  Finely grease all ramekins with butter, about 2 inches (5 cm) in diameter and then cut a small piece of parchment, place it at the bottom and again grease it with butter, and dust this butter with cocoa powder (you can a add square piece of chocolate for an extra kick).
  2. Place a bowl over a saucepan of hot water, slowly melt the butter and chocolate (you can add a tiny bit of cream for extra texture and smoothness), stir slowly and remove bowl from heat after it’s all smooth and nice.  Let cool for 15 minutes.
  3. Whisk the whole eggs, egg yolks, and sugar together until it thickens. Add the cooled mixture from step 2 and whisk on a very slow gas (just so everything gets together).
  4. Using a sieve, sprinkle the flour over the mixture and smooth it with a large spoon.
  5. Divide the batter between ready ramekins from step 1 and bake for 12 minutes (till the top is just nice and crispy looking).
  6. Place the chocolate fondants on warmed plates and serve immediately.
  7. You can top with vanilla or caramel to create an extra chocolate mixture from step 2 and save this to pour on top.



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