- Preheat Oven: Preheat your oven to 200°C (390°F). Grease and lightly flour 4 ramekins or small baking molds.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chocolate and butter together over a double boiler or in short bursts in the microwave. Stir until smooth and glossy.
- Whisk Eggs and Sugar: In a separate bowl, beat the eggs and sugar until pale and slightly thickened.
- Combine: Gradually add the melted chocolate mixture to the eggs while whisking. Sift in the flour and gently fold until just combined.
- Fill Molds: Divide the batter evenly between the prepared ramekins.
- Bake: Bake for 10–12 minutes. The edges should be set while the center remains soft.
- Serve: Let rest for 1 minute, then carefully invert onto serving plates. Serve warm with vanilla ice cream, whipped cream, or fresh berries.
Serving and Storage Tips
- Serving: Best served immediately after baking to enjoy the molten center.
- Storage: Batter can be made ahead and refrigerated for up to 24 hours. Bake just before serving.
Variants
- Salted Caramel Core: Add a teaspoon of caramel in the center before baking.
- Mocha Fondant: Add 1 teaspoon of instant coffee granules to the batter for a coffee-chocolate fusion.
- Nutty Twist: Mix in chopped hazelnuts or almonds for added crunch.
FAQ
Q: Can I freeze fondant cakes? A: Yes, freeze the unbaked batter in the ramekins. Bake from frozen, adding 2–3 minutes to the baking time.
Q: How do I know it’s done? A: The edges should look firm, and the center should still jiggle slightly when moved.
Q: Can I use milk chocolate instead? A: You can, but it will result in a sweeter, less intense flavor.
This irresistible chocolate fondant cake is simple to make yet delivers show-stopping results. Rich, melty, and unforgettable—each spoonful is a moment of molten magic.
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