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Fondant au Chocolat

These chocolaty, fudgy mini cakes are the French version of chocolate molten cakes. Make sure you serve them with a cold glass of milk or a hot cup of java.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine French
Servings 2 people
Calories 796.1 kcal

Equipment

  • 2 Ramekins
  • 1 Microwave-Safe Bowl
  • 1 Whisk
  • 1 Wire Rack For cooling

Ingredients
  

Main

  • ½ cup semisweet chocolate chips
  • 1 ½ tablespoons unsalted butter
  • 2 tablespoons white sugar
  • 1 large egg at room temperature
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 tablespoons all-purpose flour sifted

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
  • Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
  • Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
  • Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

Notes

For a truly luscious fondant, use high-quality semi-sweet chocolate; it makes a significant difference in flavor depth. Ensure your egg is at room temperature to facilitate better emulsification with the melted chocolate mixture, resulting in a smoother batter. When combining the flour, mix only until just incorporated to avoid developing the gluten, which can lead to a tougher cake. The baking time is critical: bake just enough for the edges to set while the center remains delightfully gooey. Overbaking will result in a fully cooked, less "molten" cake. Grease your ramekins meticulously to ensure easy release when inverting. Serve immediately for the best molten experience, perhaps with a dusting of cocoa powder or a dollop of crème fraîche.