Equipment
* optional
Ingredients
Mould Preparation
- 15 g unsalted butter, melted
- 15 g cocoa powder, sifted
Fondant Batter
- 100 g dark chocolate, chopped
- 100 g unsalted butter, diced
- 100 g caster sugar
- 3 eggs, room temperature
- 40 g plain flour
- 1 g salt
Nutrition (per serving)
Method
Preheat the oven to 200°C or 400°F.
Brush the inside of four ramekins with melted butter using upward strokes. Dust evenly with cocoa powder, tapping out any excess.
Place a heatproof bowl over a saucepan of simmering water to create a bain-marie, ensuring the bottom of the bowl does not touch the water.
Add the chopped dark chocolate and diced butter to the bowl, stirring occasionally until fully melted and smooth. Remove from heat and let cool slightly.
In a separate mixing bowl, whisk the eggs and caster sugar together vigorously until the mixture becomes pale and slightly thickened.
Gradually pour the warm melted chocolate mixture into the egg mixture while whisking continuously until fully combined.
Sift the plain flour and salt over the wet ingredients. Gently fold the mixture with a spatula until no dry pockets remain, being careful not to overmix.
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Bake in the preheated oven for 10 to 12 minutes. The edges should be set and pulling away slightly from the sides, but the center must remain soft and jiggle slightly when shaken.
Remove from the oven and let rest for exactly 1 minute. Place a serving plate upside down on top of each ramekin, carefully invert, and lift the ramekin away.
Chef's Notes
- Always do a test bake with a single fondant. Oven calibrations and the thickness of ceramic ramekins vary wildly, making standard timing highly unpredictable.
- For the best flavor and correct melting consistency, use a high-quality couverture chocolate with at least 70 percent cocoa solids.
- Using cocoa powder instead of flour to dust the ramekins ensures the outside of the fondant remains beautifully dark without any white streaks.
- You can prepare the batter up to two days in advance. Store the filled ramekins in the fridge, and bake them straight from chilled by adding an extra 1 to 2 minutes to your tested cooking time.
Storage
Refrigerator: 2 days — Store unbaked batter in ramekins, tightly covered.
Freezer: 1 month — Freeze unbaked in ramekins. Bake directly from frozen, adding 3 to 4 minutes to the cooking time.
Reheating: Do not reheat previously baked fondants as the liquid center will cook through. Always bake fresh.
