Step-by-Step Cakes by DK Publishing

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Chocolate Fondants

Usually thought of as a restaurant dessert, chocolate fondants are really

surprisingly easy to prepare at home.

Method

1 Preheat the oven to 400°F (200°C).

Thoroughly grease the ramekins with butter

and sprinkle with a little flour, then turn it

around in the dish until the butter is covered

with a thin layer of flour. Tap out the excess.

2 Line the bases of the ramekins with small

disks of parchment paper. In a heatproof

bowl over simmering water, gently melt

together the chocolate and butter, stirring

all the time. Make sure the base of the bowl

does not touch the water. Cool slightly.

3 In a separate bowl, whisk together the

eggs and sugar. Once the chocolate mixture

has cooled slightly, beat it into the eggs and

sugar until thoroughly amalgamated. Sift the

flour over the top and blend it in.

4 Divide the mixture between the molds or

ramekins, making sure that the mixture does

not come right up to the top. At this stage

the fondants can be refrigerated for up to

12 hours, as long as they are brought back

to room temperature before cooking.

5 Cook the fondants in the middle of the

oven for 5–6 minutes if using molds, 12–15

minutes for ramekins. The sides should

be firm, but the middles soft to the touch.

Run a sharp knife around the edge of the

molds or ramekins. Turn the fondants out

on to individual serving plates by placing a

plate on top and inverting the whole thing.

Gently remove the mold or ramekin and

peel off the parchment paper.

6 Dust with cocoa powder or confectioner’s

sugar if desired and serve immediately

with ice cream. The middle should be

completely liquid.

PREPARE AHEAD The uncooked mixture in

the molds or ramekins can be refrigerated

overnight (see Baker’s Tip).

BAKER’S TIP

Chocolate fondants are surprisingly simple

to get right. They can be prepared up to a

day in advance, which makes them a great

dinner party dessert. Bring them back to

room temperature before they go into the

oven (and do the same after defrosting), or

they may need to be cooked for slightly longer.

Special equipment

4 x 5fl oz (150ml) dariole molds

or 4in (10cm) ramekins

Ingredients

11 tbsp unsalted butter, cubed,

plus extra for greasing

SERVES

4

20

MINS

5–15

MINS

1 WEEK,

UNBAKED

1 heaping tbsp all-purpose flour,

plus extra for sprinkling

6oz (150g) good-quality dark chocolate,

minimum 60% cocoa solids

3 large eggs, at room temperature

(^1) ⁄ 3 cup sugar
cocoa powder or confectioner’s sugar, for dusting
ice cream, to serve