🍫 Chocolate Fondant
Fondant au chocolat is a small, rich chocolate cake made from dark chocolate, butter, eggs, sugar and a little flour, baked just long enough to set the outside while the centre stays molten. Cut open, it releases a warm flow of liquid chocolate. It is served warm straight from the ramekin, often with fresh berries.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 120 g dark chocolate
- 100 g butter
- 3 eggs
- 80 g sugar
- 30 g flour
Method
- Melt the chocolate and butter together over a gentle heat.
- Whisk the eggs and sugar until pale, then fold in the chocolate.
- Sift in the flour and fold until just combined.
- Divide between 4 buttered ramekins.
- Bake at 200 °C for 8–10 minutes until the edges are set but the centre wobbles.
- Turn out or serve directly in the ramekins while warm.
How to make it lighter
- Bake in 6 smaller ramekins instead of 4 for lighter portions.
- Serve with fresh berries instead of extra sauce.
- Share one fondant between two at a restaurant.
History
Molten chocolate cakes became a restaurant favourite in France and the United States in the 1980s and 1990s, with several chefs credited with popularising them. The French fondant is now a standard of bistro dessert menus.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →