Culinary/Recipes/Chocolate fondant

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 tablespoons) all-purpose flour
• Pinch of salt

For Greasing the Ramekin:

• Butter
• Sugar or cocoa powder (for dusting)

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 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.