Decadent Molten Chocolate Fondant
Indulge in this rich and luxurious Decadent Molten Chocolate Fondant, a perfect ending to any dinner party or special occasion. With a luscious, gooey center enveloped in a velvety chocolate exterior, this flourless dessert is a chocolate lover's dream. Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an unforgettable treat.
6
Servings
N/A
Calories
5
Ingredients
Ingredients
eggs
4 (cracked and whisked)
semisweet chocolate
8 ounces (coarsely chopped)
unsalted butter
2 ounces (cut into pieces)
cooking spray
As needed (for greasing)
powdered sugar
For dusting (sifted)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Prepare a bain-marie by bringing a small saucepan of water to a simmer over medium heat.
3
In a heatproof mixing bowl, crack the eggs and place the bowl over the saucepan, ensuring the bottom does not touch the water. Whisk the eggs continuously over the simmering water for approximately 1 minute to gently warm them.
4
Remove the bowl of eggs from the heat and continue to whisk vigorously for another minute until light and fluffy.
5
Place the chocolate and butter in another heatproof bowl and position it over the simmering water, again avoiding contact with the water. Stir occasionally until both ingredients are fully melted and combined.
6
Remove the chocolate mixture from the heat and allow it to cool slightly for about 5 minutes.
7
Carefully fold the cooled chocolate mixture into the whisked eggs with a spatula, ensuring no streaks remain. The batter will noticeably deflate during this process.
8
Generously spray 6 (4-ounce) ramekins or ovenproof cups with nonstick cooking spray. Use foil cups or muffin tins if necessary.
9
Distribute the batter evenly among the prepared ramekins, filling each approximately 3/4 full, and place them on a baking sheet.
10
Bake the cakes in the preheated oven for 10 to 12 minutes, adjusting for your desired level of gooeyness in the centers.
11
Allow the cakes to rest for a minute after baking, then gently run a knife around the edges to loosen them.
12
Invert each cake onto a serving plate and serve immediately, adorned with a light dusting of powdered sugar for decoration.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Molten Chocolate Fondant?
It is a rich, flourless dessert featuring a velvety chocolate exterior and a luscious, gooey molten center.
How many servings does this recipe provide?
This recipe is designed to make 6 individual servings.
Is this molten chocolate fondant recipe gluten-free?
Yes, this is a flourless recipe, making it naturally suitable for those avoiding gluten.
What temperature should I set my oven to?
You should preheat your oven to 425°F (220°C).
How many eggs are required for this recipe?
The recipe requires 4 eggs, which should be cracked and whisked.
What type and amount of chocolate is needed?
You need 8 ounces of semisweet chocolate, coarsely chopped.
How much butter is used in the fondant?
The recipe calls for 2 ounces of unsalted butter, cut into pieces.
What is the first step in preparing the eggs?
You must warm the whisked eggs over a bain-marie for approximately one minute.
How do I prepare the bain-marie?
Bring a small saucepan of water to a simmer over medium heat and place a heatproof bowl on top without letting it touch the water.
How should the eggs look after whisking?
After being removed from the heat and whisked vigorously, the eggs should be light and fluffy.
How do I melt the chocolate and butter?
Place them in a heatproof bowl over the simmering water of the bain-marie and stir occasionally until combined.
How long should the chocolate mixture cool before mixing?
Allow the melted chocolate and butter mixture to cool slightly for about 5 minutes.
What is the technique for combining chocolate and eggs?
Carefully fold the cooled chocolate mixture into the whisked eggs using a spatula until no streaks remain.
Is it normal for the batter to deflate?
Yes, the batter will noticeably deflate during the folding process.
What size ramekins should be used?
The recipe specifies using 6 (4-ounce) ramekins or ovenproof cups.
Can I use something other than ramekins?
Yes, you can use foil cups or muffin tins if ramekins are not available.
How should I prepare the baking containers?
Generously spray the ramekins or cups with nonstick cooking spray to prevent sticking.
How full should the ramekins be filled?
Fill each ramekin approximately 3/4 full with the chocolate batter.
What is the recommended baking time?
Bake the fondants for 10 to 12 minutes depending on your preference for center gooeyness.
How long should the cakes rest after baking?
Let the cakes rest for one minute before attempting to remove them from the ramekins.
How do I remove the fondant from the ramekin?
Gently run a knife around the edges to loosen the cake, then invert it onto a serving plate.
Should this dessert be served warm or cold?
It is best served immediately while warm to ensure the center remains molten.
What are the suggested garnishes?
A light dusting of sifted powdered sugar or a scoop of vanilla ice cream is recommended.
What are the main flavor tags for this recipe?
The tags include dessert, chocolate, flourless, molten cake, and indulgent.
How many total ingredients are in this recipe?
There are 5 ingredients: eggs, semisweet chocolate, unsalted butter, cooking spray, and powdered sugar.
Is this recipe suitable for dinner parties?
Yes, it is described as a perfect ending for dinner parties or special occasions.
What type of butter should be used?
The recipe specifically calls for unsalted butter.
How should the powdered sugar be prepared?
The powdered sugar should be sifted before being used for dusting.
Can I adjust the gooeyness of the center?
Yes, you can adjust the baking time within the 10-12 minute range to reach your desired level of gooeyness.
Is there any flour used in the batter?
No, this is a flourless recipe that relies on eggs for structure.