Decadent Dark Chocolate Molten Fondants
Indulge in the rich, velvety delight of Decadent Dark Chocolate Molten Fondants. This dessert is a heavenly creation by Ben O'Donoghue, perfect for cozy winter evenings or any occasion that calls for a touch of indulgence. With its molten, gooey center and crisp exterior, these little cakes are a pure chocolate lover's dream. Serve them warm for the ultimate decadent experience, accompanied by a dollop of cream or a scoop of your favorite ice cream.
6
Servings
428
Calories
8
Ingredients
Ingredients
unsalted butter
140 g (plus extra for buttering ramekins)
plain flour
100 g (plus extra for dusting ramekins)
dark chocolate
140 g (minimum 70% cacao)
caster sugar
85 g
eggs
3
egg yolks
3
cocoa
To taste (for dusting)
cream
To taste (for serving)
Instructions
1
Preheat your oven to 180°C. Generously butter and flour six 140ml ramekins. For an enhanced chocolate flavor, consider using cocoa instead of flour for dusting.
2
Place the dark chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Ensure the bowl doesn't touch the water. Stir occasionally until melted and the mixture is thick and glossy.
3
In a separate bowl, whisk together the caster sugar, eggs, and egg yolks until the mixture reaches the ribbon stage, appearing thick, creamy, and able to hold shape.
4
Blend the melted chocolate mixture into the whisked eggs gently. Sift in the flour, then carefully fold it into the mixture using a large metal spoon.
5
Divide the chocolate mixture evenly among the prepared ramekins, leaving some space at the top for the fondants to rise during baking.
6
Arrange the ramekins on a baking tray and place them in the oven. Bake for 9-10 minutes. The fondants should be set on the outside while retaining a molten, gooey center. If unsure, perform a test bake with one fondant first to find the ideal timing.
7
Once baked, remove the ramekins from the oven and allow them to rest for a minute. If the ramekins are too hot to handle, use a tea towel to assist in inverting them onto plates.
8
Dust the fondants with cocoa or icing sugar. Serve immediately with cream or ice cream for a truly decadent experience.
Nutrition Information
32g
Fat
33g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Dark Chocolate Molten Fondants?
They are rich, velvety chocolate cakes with a gooey molten center and a crisp exterior, created by Ben O'Donoghue.
Who is the creator of this fondant recipe?
This recipe was created by Ben O'Donoghue.
How many servings does this recipe provide?
This recipe makes 6 servings.
What type of chocolate should I use for the best results?
You should use dark chocolate with a minimum of 70% cacao.
What is the recommended oven temperature?
The oven should be preheated to 180C.
How do I prepare the ramekins for baking?
Generously butter and flour six 140ml ramekins before filling them.
Is there a tip for enhancing the chocolate flavor of the crust?
Yes, you can use cocoa powder instead of flour for dusting the ramekins.
What size ramekins are required for this recipe?
The recipe calls for six 140ml ramekins.
How should I melt the chocolate and butter?
Place them in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water, and stir until glossy.
What is the ribbon stage mentioned in the instructions?
The ribbon stage is when the whisked sugar and eggs become thick, creamy, and able to hold their shape briefly when drizzled.
How do I combine the melted chocolate with the egg mixture?
Gently blend the melted chocolate mixture into the whisked eggs.
How should the flour be incorporated into the batter?
Sift the flour into the mixture and then carefully fold it in using a large metal spoon.
How much batter should be put in each ramekin?
Divide the mixture evenly, leaving some space at the top to allow the fondants to rise.
What is the baking time for these fondants?
They should be baked for 9 to 10 minutes.
How do I know if the fondants are cooked correctly?
The outside should be set while the center remains molten and gooey.
Should I perform a test bake?
Yes, performing a test bake with one fondant is recommended to find the ideal timing for your specific oven.
How long should the fondants rest after being removed from the oven?
Allow them to rest for one minute before serving.
How do I remove the cakes from the ramekins?
Use a tea towel to help invert the hot ramekins onto serving plates.
What are the recommended toppings for serving?
Dust them with cocoa or icing sugar and serve with cream or ice cream.
When is the best time to serve molten fondants?
They should be served immediately while warm for the ultimate decadent experience.
What is the calorie count for one serving?
Each serving contains approximately 428 calories.
How much fat is in one decadent chocolate fondant?
There are 32 grams of fat per serving.
What is the carbohydrate content per serving?
Each fondant has 33 grams of carbohydrates.
How much protein is in this dessert?
There are 6 grams of protein per serving.
How much butter is used in the entire recipe?
The recipe requires 140g of unsalted butter, plus extra for the ramekins.
How much flour is needed for the batter?
The recipe uses 100g of plain flour.
How many eggs are required for the fondant mixture?
You will need 3 whole eggs and 3 additional egg yolks.
What is the food category of this recipe?
This recipe is categorized as a Dessert.
Is this recipe suitable for winter?
Yes, it is described as perfect for cozy winter evenings.
How much caster sugar is used?
The recipe requires 85g of caster sugar.