If you're looking to impress with minimal effort, Chocolate Fondant is your go-to dessert. Perfectly crispy on the outside and delectably gooey on the inside, it’s a chocolate lover's dream. With just a few steps, you’ll have a dessert that looks like it came straight out of a fancy restaurant.
The star of the show is, of course, the dark chocolate. Opt for a 70% cocoa variety for the perfect balance of sweetness and depth. The unsalted butter not only contributes to the fondant's rich flavor but also helps achieve that perfect melt-in-the-middle texture. Granulated sugar sweetens the batter, while the eggs and additional egg yolks contribute to the fondant's structure and richness. A touch of vanilla extract enhances the chocolate flavor, and a pinch of salt balances the sweetness. Finally, all-purpose flour gives just enough structure to hold everything together.
Chocolate Fondant pairs beautifully with a scoop of vanilla ice cream. The cold creaminess balances the warm, rich chocolate perfectly. You can also try serving it with fresh berries or a dollop of whipped cream to add a refreshing contrast.
First, set the stage by preheating your oven to 425°F (220°C). Grab those ramekins and generously butter them up to prevent any sticking. Now, take a heatproof bowl and set it over a simmering pot of water. Add the dark chocolate and butter, stirring gently until you get a smooth, glossy mixture. Let this cool slightly — you want it warm but not hot, so it doesn’t scramble the eggs when mixed.
In another bowl, whisk together the sugar, eggs, and egg yolks until the mixture is light and creamy, almost like a beautiful pale yellow cloud. Once your chocolate is ready, gently fold it into the egg mixture. Add in the vanilla extract and that all-important pinch of salt. Next, sift the flour over the mixture and fold it in just until everything is combined — no overmixing here!
Divide the batter evenly between your prepared ramekins. Place them on a baking tray for easy handling and pop them into the oven. Bake for about 12-14 minutes. You’ll know they’re ready when the edges are firm but the center still has a slight jiggle. Let them rest for a minute before carefully turning them out onto plates.
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