Chocolate Fondant
This recipe guides you through creating a classic chocolate fondant dessert for two. The process involves melting chocolate and butter over simmering water, then combining it with a whisked egg and sugar mixture. The batter is gently folded with flour before baking in cocoa-dusted ramekins. The finished fondants are served warm, ideally accompanied by vanilla ice cream and fresh raspberries. The total preparation and baking time is approximately 45 minutes.
Ingredients
- cocoa powder, for dusting
- 2 ounces bittersweet chocolate, chopped into small pieces
- 4 1/2 tablespoons unsalted butter, cut into small pieces
- 2 eggs
- 1/3 cup sugar
- 1/4 cup sifted all-purpose flour
- vanilla ice cream, for serving
- fresh raspberry, for serving
Method
- Place an oven rack in the lower third of the oven and heat to 450ºF.
- Lightly grease two 6-oz. ramekins and dust them with cocoa powder.
- Put the chopped chocolate and butter pieces into a medium heatproof bowl.
- Place the bowl over a saucepan of simmering water, ensuring the base does not touch the water, and melt the contents, stirring frequently, until smooth.
- Allow the melted chocolate mixture to cool down to room temperature.
- Whisk the eggs and sugar together in a separate bowl until the mixture is frothy and fully combined.
- Carefully fold the cooled chocolate mixture into the egg mixture using a large spatula until you have a smooth batter.
- Sift half of the flour over the batter and fold it in gently until just incorporated, then repeat with the rest of the flour.
- Spoon the batter evenly into the prepared ramekins and bake for 10 to 12 minutes, until the tops feel just firm to a light touch.
- Serve the fondants while still warm, accompanied by vanilla ice cream and fresh raspberries.
Nutrition (per serving)
Sodium73800 mg
Recipe details
CategoryDessert
AuthorMimi Bobeck
