Want an ultra-gourmet dessert that’s extremely easy to make? Here is our chocolate fondant recipe for cozy evenings in front of the television or for dinner with friends. 100% pleasure guaranteed!
Table of Contents
The Basic Recipe For Chocolate Fondant
Ingredients For 4 To 6 chocolate Cupcakes:
- 200g 70% dark chocolate
- A pinch of acceptable salt or fleur de sel
- 70g butter + a knob for the mussels
- 4 eggs
- 70g of sugar
- 50g flour
- A knob of butter
The Recipe:
- Preheat your oven to 180°C fan-assisted.
- Start by melting the chocolate and 70g of butter in a bain-marie or the microwave. Mix, then reserve.
- Meanwhile, whisk the eggs with the sugar until the mixture turns white and doubles in volume.
- Add this mixture to the melted and cooled chocolate and butter. Stir gently, add the sifted flour in several batches, then the pinch of salt.
- Pour the dough into buttered and floured individual molds, ramekins, or small stainless steel circles lined with baking paper on a silicone baking tray. Only fill your molds 2/3 to allow your cakes to expand in the oven without overflowing.
- Cook for 7 to 12 minutes, depending on the desired result.
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Different Cooking Times For A More Or Less Runny Heart
Whether you want to make a chocolate coulant or semi-cooked, a chocolate fondant or a moist one, the basic recipe remains the same! The difference will come down to the cooking times to obtain cakes with different textures. So to obtain chocolate cakes with a very runny center, only cook your cakes for 7 to 8 minutes at 180°C. Once removed from the oven, let them rest for 2 to 3 minutes before unmolding them.
This time is necessary to solidify the edges of your cake and facilitate unmolding. However, with a very runny center, unmolding is always very delicate, mainly if you have used molds or ramekins that require you to turn them over to unmold the cakes. Using stainless steel circles to unmold them more efficiently for chocolate coolants is better. Putting your molds/ramekins or circles in the freezer before cooking is also possible.
Then lower your oven to 160°C on rotating heat and cook your still-frozen cakes for 10 minutes. You will thus be assured of obtaining cakes with an ultra-flowing center. If you intend to prepare chocolate cakes with a fondant center, bake your cakes for 10 minutes at 180°C. Again, let it rest for 2 to 3 minutes before unmolding. For soft chocolate cakes, extend cooking for 12 minutes at 180°C.
Please note that these cooking times indicate molds, ramekins or individual circles of approximately 8 cm in diameter. They must be adjusted according to the molds you use at home and the performance of your oven. The best thing, before baking all of your cake batter, is to test a single small cake to best adjust the cooking time according to the expected result, more or less smooth.
How Do You Make Up For Overcooked Chocolate Fondant ?
If your chocolate fondant has turned into soft chocolate because you let it cook a little too long in the oven, don’t panic! There is a simple trick to enjoy a cake with a soft texture despite a cooking time that is too long. Straight out of the oven, simply slide a square of chocolate into the center of your cake. Its heat instantly melts it, giving the illusion of a melting heart. Then, serve your dessert immediately so that the chocolate remains smooth. You can also vary the pleasures by slipping a square of white chocolate or even an ice cube of raspberry or mango coulis into the center of your still-warm cake. The surprise and pleasure will then be present during the tasting!
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