These molten chocolate fondants are pure indulgence: crisp on the outside with a warm, flowing chocolate center. They bake in just minutes, yet taste like a restaurant dessert. Serve them warm with a dusting of powdered sugar for an unforgettable finish.
Ingredients
- 200 g (7 oz) dark chocolate, chopped
- 3 eggs
- 150 g (2/3 cup) unsalted butter, plus more for the molds
- 70 g (1/3 cup) sugar
- 50 g (1/3 cup + 1 tbsp) all-purpose flour
- Cocoa powder, for dusting
- Vanilla (optional)
- Powdered sugar, for serving
Instructions
- Melt the chocolate with the butter over a double boiler until smooth.
- Beat the eggs with the vanilla until light and foamy, gradually adding the sugar. Stir in the melted chocolate, then fold in the flour.
- Butter the molds and dust with cocoa powder. Divide the batter among them.
- Bake at 190 C (375 F), top and bottom heat, for 7-8 minutes so the centers stay molten. Serve warm, dusted with powdered sugar.
Tips
- Butter and cocoa-dust the molds well so the cakes release cleanly.
- Do not overbake; the centers should still jiggle slightly when you take them out.
- Serve at once, while the centers are warm and molten.
Nutrition per 100 g: 150 kcal, protein 11 g, fat 8.4 g, carbs 11 g.
For more chocolate desserts, try our Fluffy Berry Chocolate Muffins and Chocolate Cottage Cheese Cheesecake. For more chocolate inspiration, visit Allrecipes.