A delicate, melt-in-your-mouth, intensely chocolatey little cake with a molten center — I highly recommend serving it with ice cream (vanilla ice cream works beautifully). I used good-quality 56% dark chocolate, but you can go more or less bitter depending on your taste. This amount of ingredients made 8 small cakes for me. Chocolate fondant absolutely must be served warm, so if you're cooking for two, feel free to scale the recipe down so you can finish everything before it cools. P.S. This recipe previously appeared on the blog under the name chocolate flan, but I later renamed it to the more historically accurate term — chocolate fondant (from the French fondant, meaning "melting").
Ingredients:
- 100 g dark chocolate
- 60 g sugar
- 50 g butter
- 40 g flour
- 3 eggs
- ice cream for serving
How to cook chocolate fondant
Break the chocolate into pieces and place in a bowl, then add the cubed butter. Set up a double boiler — place the bowl with the chocolate over a pot of water (the water should not touch the bottom of the bowl).
Bake in an oven preheated to 200°C. Bake for 8–12 minutes (I baked mine for exactly 10). Important: don't overbake — the edges should be set while the center remains liquid. If you'd like, you can bake them longer, about 15 minutes, and they'll be fully set inside. Those are still good to eat (though be sure to chill them in the fridge first). The flavor is still nice, but not nearly as spectacular as a fondant with a molten center.
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