Ever crave a dessert that feels both indulgent and sophisticated? This chocolate fondant with salted caramel center hits all the right notes. With a luscious molten center and a hint of salty caramel, it's the perfect treat for any occasion.
The star of the show is the bittersweet chocolate. It provides a deep, rich flavor that pairs beautifully with the sweetness of the caramel. Unsalted butter adds richness and helps create that perfect molten texture. Powdered sugar sweetens the batter and helps achieve a smooth texture, while the eggs and egg yolks contribute to the fondant's structure and richness. A touch of all-purpose flour binds everything together without making the dessert too cakey. Finally, the caramel sauce and sea salt combine to create that irresistible salty-sweet contrast at the center.
Serve these warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the rich chocolate and caramel flavors. For an added touch, sprinkle a few sea salt flakes on top right before serving.
First things first, preheat your oven to 425°F. This ensures it's nice and hot by the time you're ready to bake. Then, take four ramekins and grease them well with butter, followed by a light dusting of flour. This prevents sticking and makes it easier to release the fondants later.
Now, in a microwave-safe bowl, combine the chocolate and butter. Pop it into the microwave and melt them together in 30-second bursts. Stir after each interval until you have a smooth, glossy mixture. This step ensures the butter and chocolate melt evenly without scorching.
Next, stir in the powdered sugar until it's fully combined. You’ll notice the mixture thickens slightly, setting the stage for a rich batter. Whisk in the eggs and egg yolks one at a time, mixing until everything is fully incorporated. This step is crucial for achieving that luscious molten texture.
Gently fold in the flour, taking care not to overmix. The batter should be smooth and slightly thick. Divide half of this batter evenly among the prepared ramekins, leveling it out with a spoon.
Here comes the fun part: spoon about a tablespoon of salted caramel into the center of each ramekin. This creates that delightful molten center. Cover the caramel with the remaining batter, ensuring it’s well sealed to keep the caramel from leaking during baking.
Place the ramekins on a baking sheet and slide them into the oven. Bake for 12-14 minutes, just until the edges are firm but the centers remain soft. Timing is key to achieving that perfect molten core, so keep a close eye during the last few minutes.
Once done, let the fondants stand for just a minute. Then, carefully invert them onto serving plates. Serve immediately for the best gooey center experience.
Share