Duncan's Perfect Chocolate Fondants recipe

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Ingredients

1 teaspoon all-purpose flour
1 teaspoon unsweetened cocoa powder
⅔ cup 70% dark chocolate, broken into small pieces
⅓ cup butter
2 tablespoons butter
3 eggs, separated
½ cup white sugar
⅓ cup all-purpose flour
2 tablespoons all-purpose flour

Nutrition Info

363.7 calories
carbohydrate: 36.1 g
cholesterol: 131.3 mg
fat: 22.9 g
fiber: 1.6 g
protein: 5.5 g
saturatedFat: 10.7 g
servingSize: -
sodium: 136.3 mg
sugar: 26 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix 1 teaspoon flour and cocoa powder together in a bowl.

  2. Preheat oven to 350 degrees F (175 degrees C). Butter 6 metal pudding ramekins and use a fine sieve to dust the insides with the flour-cocoa powder mixture.

  3. Place chocolate and 1/3 cup plus 2 tablespoons butter in a heatproof bowl and set over a saucepan of boiling water. Stir until melted, 3 to 5 minutes. Remove bowl from the saucepan and set aside to cool slightly.

  4. Whisk egg yolks and sugar together in a bowl until light and fluffy. Whisk in 1/3 cup plus 2 tablespoons flour gradually until smooth. Stir in the cooled melted chocolate-butter mixture.

  5. Whisk egg whites together in a bowl, using a clean whisk, until stiff. Fold gently into the chocolate-butter mixture. Pour into the prepared ramekins.

  6. Bake in the preheated oven until risen but slightly undercooked inside, 6 to 8 minutes.

  7. Carefully remove ramekins from the oven and loosen the sides of each cake with a round-bladed knife.

Recipe Yield

6 ramekins

Recipe Note

Guaranteed melt-in-the-middle hot chocolate fondants. Extremely easy to make using a food mixer, and your guests will love cutting into these to find the hot, rich chocolaty sauce running straight out of the middle. Turn the fondants out of the ramekins onto 6 dessert plates and serve each with a scoop of vanilla ice cream.

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