A chocolate fondant is an indulgent chocolatey treat with a molten chocolate centre. The fondant can either be turned out onto a plate and garnished with ice cream and berries, or simply enjoyed still in its little ramekin dish. Maku Kitchen Life’s mini casserole dishes are perfect for cooking and serving chocolate fondants in.
150 g 70% chocolate
100 g butter
3 whole eggs
2 egg yolks
1 dl (90 g/0.2 lb) sugar
3 tbs. wheat flour
butter and cocoa powder
Melt the chocolate in a bain-marie. Add the butter to the melted chocolate and mix until even. Add the eggs one by one, stirring constantly. Whisk the egg yolks and sugar until fluffy. Add the egg yolks and sugar gradually to the chocolate and butter mixture, folding carefully. Sift the flour into the batter. Fold the mixture so that the batter retains its airiness.
Grease the dishes with butter and sprinkle the cocoa powder over the dishes. Divide the batter into the dishes, leaving around 1/4 space for the fondants to rise. Cover with plastic wrap and let rest in the refrigerator overnight for around eight hours.
Heat the oven to 200 degrees Celsius and bake for around 13 minutes, depending on your oven. The fondant is ready when the batter begins to pull away from the edges of the dish.
Serve the fondant warm with whipped cream or ice cream and raspberries, or simply as it is with coffee.