Culinary/Recipes/Chocolate fondant: Difference between revisions
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(Created page with "Category:Recipes Category:Dessert recipes Category:Sweet recipes Category:French recipes A French dessert that consists of a chocolate cake with a liquid chocolate core. It is also commonly known as chocolate lava cake. This recipe is for one serving. == Ingredients == '''For the Chocolate Fondant:''' * 25g (0.9 oz) dark chocolate (70% cocoa or higher) * 25g (2 tablespoons) unsalted butter * 30g (2 tablespoons) granulated sugar * 1 egg * 15g (2 tables...") |
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[[Category:French recipes]] | [[Category:French recipes]] | ||
A French dessert that consists of a chocolate cake with a liquid chocolate core. It is also commonly known as chocolate lava cake. | A French dessert that consists of a chocolate cake with a liquid chocolate core. It is also commonly known as chocolate lava cake. | ||
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* Butter | * Butter | ||
* Sugar (for dusting) | * Sugar or cocoa powder (for dusting) | ||
== Method == | == Method == | ||
* Preheat your oven to 200°C (392°F). Grease a small (about 125ml or 1/2 cup capacity) ramekin or oven-safe cup with butter. Dust the inside with sugar and tap out any excess. | * Preheat your oven to 200°C (392°F). Grease a small (about 125ml or 1/2 cup capacity) ramekin or oven-safe cup with butter. Dust the inside with sugar or cocoa powder and tap out any excess. | ||
* In a microwave-safe bowl or a double boiler, melt the dark chocolate and unsalted butter together until smooth. If using a microwave, heat in 15-20 second intervals, stirring in between to avoid overheating. Let it cool slightly. | * In a microwave-safe bowl or a double boiler, melt the dark chocolate and unsalted butter together until smooth. If using a microwave, heat in 15-20 second intervals, stirring in between to avoid overheating. Let it cool slightly. | ||
Latest revision as of 12:56, 23 October 2023
A French dessert that consists of a chocolate cake with a liquid chocolate core. It is also commonly known as chocolate lava cake.
This recipe is for one serving.
Ingredients[edit]
For the Chocolate Fondant:
- 25g (0.9 oz) dark chocolate (70% cocoa or higher)
- 25g (2 tablespoons) unsalted butter
- 30g (2 tablespoons) granulated sugar
- 1 egg
- 15g (2 tablespoons) all-purpose flour
- Pinch of salt
For Greasing the Ramekin:
- Butter
- Sugar or cocoa powder (for dusting)
Method[edit]
- Preheat your oven to 200°C (392°F). Grease a small (about 125ml or 1/2 cup capacity) ramekin or oven-safe cup with butter. Dust the inside with sugar or cocoa powder and tap out any excess.
- In a microwave-safe bowl or a double boiler, melt the dark chocolate and unsalted butter together until smooth. If using a microwave, heat in 15-20 second intervals, stirring in between to avoid overheating. Let it cool slightly.
- In a separate bowl, whisk the egg and granulated sugar until well combined and smooth.
- Gently fold the melted chocolate and butter mixture into the egg and sugar mixture.
- Sift the all-purpose flour and a pinch of salt into the mixture and fold it in until just combined. Be careful not to over mix; you want a smooth batter.
- Pour the batter into the greased and sugar coated ramekin.
- Place the ramekin on a baking sheet and bake in the preheated oven for about 10-12 minutes. The cake is done when the edges are set, but the center is still soft.
- Carefully remove the ramekin from the oven, and let it cool for a minute or two.
- Run a knife around the edge of the ramekin to loosen the cake, then invert it onto a plate.
- Serve immediately, either plain or with a scoop of ice cream or a dusting of powdered sugar.
