Few desserts are as romantic as a classic chocolate fondant: a delicate cake with set edges and a warm, flowing chocolate center that spills out with the first spoonful. Made with just a handful of pantry ingredients, it bakes in under ten minutes and feels like a restaurant finale at home. Serve it straight from the oven, dusted with cocoa or beside a scoop of ice cream.
Ingredients
- 3 eggs
- 120 g (1/2 cup + 2 tbsp) sugar
- 100 g (3.5 oz) dark chocolate
- 100 g (7 tbsp) butter, plus extra for the ramekins
- 50 g (1/3 cup) all-purpose flour
- Cocoa powder for dusting (optional)
Instructions
- Melt the butter and chocolate together until smooth; let cool slightly.
- Whisk the eggs with the sugar until pale and thick. Sift in the flour and fold through.
- Pour in the chocolate mixture and whisk until glossy.
- Butter and dust the ramekins, then fill each a little over half full.
- Bake at 200 C (400 F) for 8-10 minutes — the edges should be set but the center still soft.
- Turn out onto plates and serve immediately, dusted with cocoa or with ice cream.
Tips
- Do not overbake: the center should still wobble slightly when you shake the ramekin gently.
- Run a thin knife around each ramekin before turning out so the fondant releases cleanly.
- For more chocolate treats, try these no-bake nut and date truffles with chocolate or classic dark chocolate brownies, and explore Serious Eats for chocolate baking tips.
Nutrition: per 100 g: 150 kcal, protein 11 g, fat 8.4 g, carbs 11 g.