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Chocolate Fondants

SERVINGS
Serves six Servings
RATE THIS RECIPE
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SERVINGS
Serves six Servings
RATE THIS RECIPE
(0)

Ingredients

For the fondants:
  • 1 tablespoon plus 2 sticks (1 cup) unsalted butter
  • 8 ounce dark chocolate (70 percent cocoa solids), chopped
  • 4 ounce large free-range eggs
  • 4 ounce large free-range egg yolks
  • 2/3 cup sugar
  • 1/3 cup all purpose flour, sifted
For the sauce
  • 1 tablespoon plus 2 sticks (1 cup) unsalted butter
  • 8 ounce dark chocolate (70 percent cocoa solids), chopped
  • 4 ounce large free-range eggs
  • 4 ounce large free-range egg yolks
  • 2/3 cup sugar
  • 1/3 cup all purpose flour, sifted
  • 1 cup whipping cream
  • 8 ounce dark chocolate (70 percent cocoa solids), chopped

Preparation

Baking Directions:

To make the fondants:Preheat the oven to 400°F/200°C.

Coat six 3-inch/8-cm deep x 2 1/2-inch/6-cm wide molds or six 3/4 cup/180 ml ovenproof custard cups with 1 tablespoon of butter.

Dust the molds with cocoa powder, rolling each mold around to cover the sides and bottoms well and tapping out any excess cocoa.

Stir the chocolate and remaining 2 sticks of butter in a heavy medium saucepan over a low heat until smooth.

Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume, this will take about 3 to 5 minutes.

Fold in the melted chocolate mixture.

Add the flour and whisk until smooth.

Pour into the prepared molds, dividing equally.

Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached).

Let the fondants rest for 3 to 4 minutes.

To make the sauce:Meanwhile, bring the cream just to a simmer in a heavy medium saucepan over medium heat.

Turn off the heat and add the chocolate.

Stir constantly until melted and smooth.

To serve:Place a plate over each fondant.

Holding the plate and mold together, invert the fondants onto the plates, giving a sharp little shake to loosen.

  The fondants will slide out onto the plates.

Spoon the chocolate sauce over the fondants and serve with vanilla ice cream.