Chocolate Fondant with Molten Centre
Prep time: 25 minServes: 4
Pairs with
Dark chocolate with a molten centre — one of the trickiest matches in food, and one of the most rewarding. A Port or a Banyuls is the safe call. Champagne if you want to surprise.
Ingredients
- 150g dark chocolate (70%), broken into pieces
- 100g butter
- 3 eggs
- 80g caster sugar
- 40g plain flour
- 1 tsp vanilla extract
- Butter and cocoa to prep the moulds
Method
- 11. Butter 4 ramekins generously, dust with cocoa. Chill.
- 22. Melt chocolate and butter in a bowl over a water bath. Stir until smooth. Cool 5 minutes.
- 33. Whisk eggs and sugar until fluffy, 3 minutes. Add vanilla.
- 44. Fold in the chocolate mixture. Sift in flour, fold gently.
- 55. Divide among the moulds. Can sit in the fridge up to 8 hours (add 1 minute baking time if chilled).
- 66. Heat the oven to 220°C. Bake 11–12 minutes — the surface should be set but the centre should wobble when you shake the mould.
- 77. Rest 30 seconds, turn out onto plates. The molten centre flows out — that's the entire point.