Chocolate lovers, gather around. I have the most decadent and delectable dessert recipe that’s sure to satisfy your sweet tooth. Get ready to indulge in a surprisingly simple yet elegant treat – Chocolate Fondant.
I’m confident you’ll fall in love with this classic dessert because it’s moist, gooey, and oh-so-chocolatey. The outside layer is perfectly baked, giving it enough structure to hold everything together, while the inside is luscious and velvety, like warm chocolate ganache. When you break into it with a spoon or fork, hot melted chocolate pours out like lava.
This French classic has become widely popular ever since Michelin-starred chefs started featuring it on their menus. Back then, it was called “fondant au chocolat,” but now we simply call it a chocolate fondant. It’s a staple dessert in any high-end restaurant or pastry shop, but that doesn’t mean you can’t make this delightful treat at home.
The process might seem intimidating and complicated, but I guarantee you it is quite simple if you follow this easy recipe inspired by Gordon Ramsay himself! All you’ll need is unsalted butter, bittersweet chocolate, cocoa powder, sugar, eggs, plain flour, and baking powder. You can also add some fresh raspberries on top or serve it with a scoop of vanilla ice cream to balance out the richness of the cake.
Are you ready to learn how to make the perfect chocolate fondant? If yes, keep on reading!
Why You’ll Love This Recipe
If you’re a fan of chocolate desserts, then you’re going to fall in love with this chocolate fondant recipe. Not only is it a simple and easy dessert to make, but it’s also a French classic that’s perfect for any occasion.
One of the reasons you’ll love this recipe is because it’s incredibly moist and rich in chocolate flavor. Made with bittersweet chocolate, cocoa powder, and unsalted butter, this dessert has a melt-in-your-mouth texture that will leave you wanting more.
But what sets this chocolate fondant apart from other lava cakes or fondant recipes is its simplicity. With just a few staple ingredients like eggs, sugar, and all-purpose flour, anyone can make this famous baulois chocolate fondant from scratch without the need for special equipment.
Moreover, this recipe can be easily customized to your taste preferences. You could add chopped nuts or fresh raspberries to the batter or dust the finished fondants with cocoa powder for an extra chocolatey flavor. You could also pair it with vanilla ice cream, a drizzle of warm chocolate sauce, or even some whipped cream for added indulgence.
Chocolate fondant is also versatile enough to accommodate dietary needs. With vegan substitutes available for milk and butter, this recipe can become a milk-free and vegan-friendly option without compromising on taste.
So whether you’re looking for a simple yet impressive dessert to impress your guests or want something deliciously comforting to enjoy solo, these perfect chocolate fondants are sure to hit the spot. Don’t just take my word for it; try out this easy chocolate fondant recipe and experience pure decadence in every bite.
Here are the ingredients you will need to make chocolate fondant from scratch:
- 200g bittersweet chocolate (at least 70% cocoa), chopped into small pieces
- 1/2 cup (115g) unsalted butter, cut into small cubes plus extra greasing
- 1/2 cup (100g) caster sugar
- 2 large eggs, plus 2 egg yolks
- 1/4 cup (30g) all-purpose flour
- 1 tablespoon cocoa powder
- Fresh raspberries or Vanilla ice cream, for serving
Note: If you want to make vegan chocolate fondants, you can use vegan-friendly chocolate and butter, and replace the eggs with ½ cup of milk mixed with 1 teaspoon of baking powder.
The Recipe How-To
Preheat the oven and prepare the ingredients
To make the perfect chocolate fondant, you need to preheat the oven immediately to 180°C. Meanwhile, chop 200g of bittersweet chocolate into small pieces and place it in a heatproof bowl with 1/2 cup (115g) of unsalted butter, cut into small pieces.
Melt the Chocolate and Butter
In a small saucepan, bring water to a simmer, then remove from the heat. Put the bowl on top of the pan of hot water and leave it to sit for about 5 minutes. This helps the chocolate and butter melt gently without overheating.
Mix the Dry Ingredients
While waiting, in another separate bowl, sift together 1/4 cup (30g) plain flour, 1/4 cup (30g) cocoa powder, 1 teaspoon baking powder and set aside.
Mix in the Sugar and Eggs
Using an electric mixer or stand mixer, whisk together 2 eggs with 1/2 cup (100g) caster sugar until light and fluffy. The consistency should be thick enough when mixed to leave ribbons when raising the whisk out of the mixture.
Combine All Ingredients Together
Step by step add melted chocolate & butter mixture into sugar & eggs mixture until fully combined. Then slowly fold in dry ingredients mix as well. Stir gently until it’s all combined into one mixture. After that, take spoonfuls of plain flour or cocoa powder dusting and use that to prepare individual greased ramekins for baking.
Bake for Perfect Lava Cakes
For perfect results – bake your chocolate fondants for exactly 12 minutes in a preheated oven calculated from start-to-finish melt down time! Don’t be tempted to go beyond that if you want lava cakes filled with warm chocolate on your plate!
Substitutions and Variations
There are plenty of options to customize your chocolate fondant recipe to your personal preferences. Here are some substitutions and variations you might want to try:
– Vegan chocolate fondant: if you’re following a plant-based diet, you can use vegan butter and milk and replace the eggs with flax or chia eggs. The result might be slightly denser than the original recipe, but still moist and delicious.
– Milk chocolate fondant: for a milder chocolate flavor, you can swap out the bittersweet chocolate for milk chocolate. Keep in mind that milk chocolate has a lower percentage of cocoa solids, so you may need to adjust the amount of sugar accordingly.
– Fresh raspberry topping: a classic pairing with chocolate is fresh raspberries. You can either sprinkle some on top of your finished fondants or make a fresh raspberry sauce by simmering some raspberries with sugar and water until they break down.
– Vanilla ice cream scoop: another traditional accompaniment to warm chocolate desserts, vanilla ice cream adds contrast in temperature and flavor. Make sure to use good-quality ice cream or make your own for an extra special touch.
– Cocoa powder dusting: if you want to add some extra cocoa flavor and texture to your fondants, dust them with cocoa powder before serving. You can use regular unsweetened cocoa powder or Dutch-process cocoa powder for a smoother taste.
– Dark chocolate chunks: although the recipe calls for chopped small pieces of bittersweet chocolate, you can also use larger chunks or even whole squares of chocolate in the center of each fondant. This will result in a gooier core that oozes out when you cut into the cake.
Remember that these variations are just suggestions; feel free to experiment and find your perfect combination!
Serving and Pairing
Now comes the fun part – the serving and pairing of your delicious chocolate fondant! You can serve your fondant immediately after removing it from the oven, or let it cool for a few minutes. The chocolatey aroma wafting through your kitchen is sure to get your mouth-watering!
To start, you can simply dust some cocoa powder over the top of the fondant before serving. For some added sweetness, add fresh raspberries on top or serve with a scoop of creamy vanilla ice cream.
If you’re feeling adventurous, try out different pairings like a fruit coulis, dark chocolate shavings, or even a dollop of whipped cream. The options are endless, so let your taste buds guide you!
If you’re looking for a wine to complement your chocolate fondant, go for a robust red such as Cabernet Sauvignon or Merlot. This will provide a nice balance to the sweetness of the fondant.
For a non-alcoholic option, try pairing with a cold glass of milk or even a hot beverage such as tea or coffee.
Your tasty creation is ready to be served and enjoyed. Bon appétit!
Make-Ahead, Storing and Reheating
Ah, the beauty of a make-ahead dessert! As a baker myself, I know how stressful it can be to prepare everything on the day of an event. With this chocolate fondant recipe, you can impress your guests without breaking a sweat.
To make ahead, simply follow the recipe as normal and then cover each fondant with cling film and place them in the fridge for up to 24 hours. When you’re ready to serve, take them out of the fridge 30 minutes before baking and follow the recipe instructions.
As for storing, you can keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for 20-30 seconds or in a preheated oven at 350°F (180°C) for 5-8 minutes until the middle is molten again.
But let’s be honest, who has leftover chocolate fondants? If you want to double the recipe and don’t have enough ramekins, you can freeze some of the unbaked fondants for later use. Just make sure they are wrapped tightly in plastic wrap and stored in an airtight container for up to 3 months in the freezer.
Now that you have these make-ahead, storing and reheating tips, you can enjoy these delicious lava cakes without the stress of making them right before serving. Trust me, your guests will thank you!
Tips for Perfect Results
Now that you have the recipe for this delectable dessert, let’s talk about some tips to achieve perfect results every time you make it.
1. Be precise with your measurements: Baking is a science, and even small deviations from the recipe can affect the final outcome. So, make sure you measure all ingredients accurately, especially the flour and sugar.
2. Use good quality cooking chocolate: The use of good quality chocolate is crucial to the success of this recipe. Do not skimp on quality and use 70% cocoa dark chocolate, just like Gordon Ramsay suggests.
3. Don’t overbake: It’s essential not to overbake your fondant if you want that luscious lava cake effect. Keep a close eye on it as oven temperature and timings can vary slightly.
4. Grease your ramekins properly: No matter how much we hope it won’t happen, some fondants might stick to the ramekins after baking. Therefore, be sure to properly grease them before filling with the batter with butter and cocoa powder dusting.
5. Chill before baking: To ensure that famous baulois chocolate fondant style of dessert where the outside layer is dark and crisp while the inside is warm and gooey, chill your batter-filled ramekins in the fridge for at least an hour before baking.
6. Experiment with Different Flavors: If plain chocolate isn’t very appealing to someone or dietary restrictions are in question, try adding in a tablespoon of liqueur, espresso powder or even raspberry puree to satisfy your desired variant..
Follow these tips and trust me; people will be wanting seconds of your perfect chocolate fondants at your next dinner party!
Now, let’s move on to the FAQ section where I will answer some common questions that may come up as you prepare this chocolate fondant recipe. Don’t worry if you’re feeling uncertain about any step in the recipe, these answers will guide you and ensure that you create the perfect dessert every time. So, let’s get into it!
What is the difference between chocolate fondant and chocolate souffle?
When it comes to chocolate desserts, there are two popular options: chocolate fondants and chocolate soufflés. They both have their own distinct textures and characteristics. Fondants are known for their dense and fudgy consistency with a gooey centre. Conversely, soufflés are much lighter and airy due to the incorporation of whipped egg whites during the baking process. These differences make each dessert unique in its own way.
Does chocolate fondant taste good?
Fondant has a reputation for not tasting very good, but this recipe for chocolate fondant is not only delicious, but it also allows for endless creative possibilities in cake decorating. And the best part? It’s a simple and affordable recipe. This means you can indulge in both taste and design without breaking the bank or sacrificing quality.
Why did my chocolate fondant collapse?
When it comes to making lava cakes, timing is everything. If they are baked for too little time, the cakes will fall apart; if they are baked for too long, the centre will solidify. However, a major advantage to making these cakes is that they can be prepared ahead of time and stored in the fridge or freezer until you are ready to bake and serve. Just remember, lava cakes should be served immediately for the best gooey, liquid-filled centre. This tip was shared on January 11, 2014.
Does chocolate fondant need to be refrigerated?
Preparing chocolate fondant ahead of time is possible as it doesn’t require baking powder as an ingredient. If needed, molds can be filled and refrigerated until ready to be cooked. For those hosting guests, it’s best to plan accordingly to ensure a successful dessert.
In conclusion, this chocolate fondant recipe is a must-try for all chocolate lovers. It’s simple enough to make and yet impressive enough to be served at fancy dinner parties or family gatherings. This famous baulois chocolate fondant recipe has been perfected by Michelin star chefs like Gordon Ramsay and is sure to please even the most discerning palates.
Whether you are looking for an easy-to-follow recipe for a moist and delicious lava cake, or simply want the perfect chocolate fondants, this recipe has got you covered. And with the added benefit of being able to customize it with various substitutions and variations, it’s also a versatile recipe that can be adapted to suit your preferences.
So go ahead and give it a try – you won’t regret it! Serve it warm with some fresh raspberries and vanilla ice cream on top for the ultimate indulgent treat. And don’t forget to store any leftover fondants in the fridge as they can be easily reheated later for a quick dessert fix. Whether you are vegan or not, this easy chocolate fondant recipe is guaranteed to win over your taste buds!
Chocolate Fondant Recipe
- cocoa powder, for dusting
- 2 ounces bittersweet chocolate, chopped into small pieces
- 4 1/2 tablespoons unsalted butter, cut into small pieces
- 2 eggs
- 1/3 cup sugar
- 1/4 cup sifted all-purpose flour
- vanilla ice cream
- fresh raspberry
- Position a rack in the lower third of an oven and preheat to 450ºF. Grease two 6-oz. ramekins and dust lightly with cocoa powder.
- In a heatproof bowl, combine the chocolate and butter. Set the bowl over but not touching simmering water in a small saucepan and melt the chocolate and butter, stirring often, until smooth and blended. (Do not overcook.) Let cool to room temperature.
- In a bowl, whisk together the eggs and sugar until completely blended and frothy. Using a large spatula, gently fold in the chocolate mixture until smooth and blended. Sift half of the flour over the batter and gently fold together until just blended, then repeat with the remaining flour.
- Divide the batter among the prepared ramekins and bake until the tops are just firm when lightly touched, 10 to 12 minutes. Serve warm with vanilla ice cream and raspberries.
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.