Rich & Gooey Chocolate Fondants

You guys know I like my dessert, right? I think that’s a given! But I have to say that this is one of my absolute favourite desserts in the whole wide world. I think it must be because I’m a total and utter chocoholic and these Rich & Gooey Chocolate Fondants are literally oozing with chocolate.

Chocolate Fondants

If you’re after a dessert that’s an absolute show stopper (but is really incredibly easy!), then this is just what you need. Trust me, everyone will think that you’re a dessert-making superstar (which you totally are) when you serve up these chocolate fondants.

Chocolate FondantsAnd so whether you’re planning a romantic dinner for two, or feeding a crowd, these little mini desserts are sure to be a total winner. The best thing is that you can prep these ahead of time… they really are a completely no-fuss/no-stress dessert.

Chocolate Fondants

There are a couple of little tricks to getting your chocolate fondants looking perfect. First of all, make sure you pop a little circle of baking paper into the bottom of each ramekin to stop the chocolate from sticking. I’d also really recommend shaking cocoa powder over the sides of the greased ramekin as this will really help when turning your chocolate fondants out onto a plate. Oh and also, when you take these babies out of the oven, just let them rest for a couple of minutes before turning them out – that way, they’ll stay together and your oozy, gooey chocolate will stay inside until you cut into it.

Chocolate Fondants

OMG these are SO. DARN. GOOD!!

Chocolate Fondants

You can go nice and simple and serve these up with some fresh berries and maybe a sneaky little scoop of ice-cream, OR you can go completely and utterly over the top and add some salted caramel popcorn or even a drizzle of salted caramel sauce. See, I told you… totally DELISH!!!

Chocolate Fondants

Rich & Gooey Chocolate Fondants

The most decadently delicious rich and gooey chocolate fondants!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Chocolate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 serves
Calories: 577kcal

Ingredients

  • 200 g dark chocolate chopped
  • 200 g butter chopped
  • 200 g caster sugar
  • 4 whole eggs
  • 4 egg yolks extra
  • 200 g plain flour sifted
  • extra butter for greasing
  • cocoa powder for dusting
  • fresh berries and ice-cream for serving

Instructions

Conventional Method

  • Prepare the ramekins by greasing well with the extra butter.
  • Line the base of each ramekin with baking paper cut into a small circle.
  • Place a small amount of cocoa powder into the base of each ramekin and shake it around until the sides are completely covered (the powder will stick to the butter).
  • Shake off any excess cocoa powder and set aside.
  • Place the chocolate and butter into a microwave safe bowl and heat for 3-4 minutes on 50% power, stirring every 30 seconds until just melted and completely smooth.
  • Set aside to cool to room temperature.
  • Meanwhile, whisk the eggs, additional egg yolks and caster sugar in a bowl until pale and smooth.
  • Add 1/4 of the egg mixture to the cooled chocolate mixture and beat until smooth.
  • Repeat until all of the egg mixture has been completely incorporated and the mixture is smooth.
  • Gently fold through the flour.
  • Divide the mixture evenly between the prepared ramekins and place into the fridge for at least 30 minutes (up to 24 hours).
  • Preheat oven to 180 degrees celsius.
  • Place the ramekins onto a baking tray and place into the oven.
  • Cook for 10-12 minutes or until a slight crust has formed and cakes are beginning to come away from the sides.
  • Remove from the oven and set aside for 2 minutes.
  • Gently loosen the chocolate cakes from the sides and then place a plate on top of the ramekin and gently flip it over.
  • If you think the chocolate lava cake is not going to come out, gently run a butter knife around the edge of the ramekin before turning out (if the ramekins are well greased and covered in cocoa powder - they should be absolutely fine!).
  • Remove the baking paper circle and serve with fresh berries or ice-cream immediately.

Thermomix Method

  • Prepare the ramekins by greasing well with the extra butter.
  • Line the base of each ramekin with baking paper cut into a small circle. Place a small amount of cocoa powder into the base of each ramekin and shake it around until the sides are completely covered (the powder will stick to the butter). Shake off any excess cocoa powder and set aside.
  • Place the plain flour into the TM bowl and press Turbo 5-10 times to sift. Set aside in a separate bowl.
  • Place the butter and the chocolate into the TM bowl and melt on Speed 3, 60 degrees for 3 minutes (you may need to scrape down the bowl partway through). Pour the chocolate mixture into a separate bowl and set aside.
  • Place the caster sugar into the TM bowl and mill on Speed 9 for 10 seconds.
  • Insert the butterfly and add the eggs and additional egg yolks. Mix on Speed 4 for 1 minute. With the blades still turning on Speed 4, slowly add the plain flour and then the chocolate mixture through the MC hole. Mix until completely combined (about 10 seconds).
  • Divide the mixture evenly between the prepared ramekins and place into the fridge for at least 30 minutes (up to 24 hours).
  • Preheat oven to 180 degrees celsius.
  • Place the ramekins onto a baking tray and place into the oven. Cook for 10-12 minutes or until a slight crust has formed and cakes are beginning to come away from the sides.
  • Remove from the oven and set aside for 2 minutes. Gently loosen the chocolate cakes from the sides and then place a plate on top of the ramekin and gently flip it over.
  • If you think the chocolate lava cake is not going to come out, gently run a butter knife around the edge of the ramekin before turning out (if the ramekins are well greased and covered in cocoa powder - they should be absolutely fine!).
  • Remove the baking paper circle and serve with salted caramel popcorn, fresh berries, or ice-cream immediately.

Nutrition

Calories: 577kcal | Carbohydrates: 56g | Protein: 9g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 234mg | Sodium: 220mg | Potassium: 252mg | Fiber: 3g | Sugar: 31g | Vitamin A: 885IU | Calcium: 52mg | Iron: 4.8mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

25 thoughts on “Rich & Gooey Chocolate Fondants”

  1. Holly says:

    These are absolutely AMAZING! I am by no means a great cook but they still turned out perfectly! My dinner guests were so impressed. Best dessert ever. Thank you for this wonderful recipe! Note: I used the Thermomix version.

    1. Bake Play Smile says:

      Thank you so much Holly!! I’m so happy you guys liked them! xx

  2. Dee says:

    I want to make these for a big dinner crowd I’m having…but am wondering…if I make them ahead can I refrigerate the batter and cook at the time or will they be okay to cook ahead of time and then reheat a little and serve?

    1. Lucy Mathieson says:

      Hi Dee, I would definitely cook at the time you need them. xx

  3. Alex Wilson says:

    Hi, could you make these ahead and freeze Them? Then reheat?

    1. Lucy Mathieson says:

      Hi Alex, these are best made and eaten straight away!

  4. Tiff says:

    Could you use a silicone muffin tray instead of ramekins?

    1. Lucy says:

      Hi Tiff, you’d just have to be very careful removing them from the silicone tray so that they don’t break and all the yummy filling escapes!

Leave a Reply

Your email address will not be published. Required fields are marked *