Miguel's Chocolate Fondant

The Best Chocolate Fondant recipe, made in collaboration with my friend Miguel, a Spanish pastry chef. Learn how to make chocolate fondant with all his tips for a scrumptious chocolate dessert that you can make any time of the year. It is easier than you think.

Course Dessert

Cuisine American/French

Prep Time 25

Cook Time 13

Total Time 38

Servings Slices

Calories 312kcal

Author Aysegul Sanford

Ingredients

4 ounces Dark chocolate such as 64% Valrhona chopped roughly
1 stick 4 ounces unsalted butter, plus extra for buttering the moulds
3/4 cup (5,25 ounces) granulated sugar
3 large eggs at room temperature
2 large egg yolks at room temperature
1/3 cup + 1 1/2 tablespoon 2 ounces all-purpose flour
Seeds of a half vanilla bean or 1 teaspoon vanilla extract
1 tablespoon powdered sugar
1/4 cup fresh raspberries

Instructions

Pre-heat the oven to 350 F degrees.
Place butter and chocolate in a heat proof bowl, and while stirring frequently heat until completely melted (using the bain-marie* method). Set aside to cool, for at least 10 minutes.
Whisk together sugar, eggs, egg yolk, and flour in a mixing bowl. Stir in the chocolate butter mixture and whisk until combined.
Generously butter 6 aluminum dairy moulds.
Divide the batter equally in between the buttered moulds, filling each one 2/3 full.
Place them on a baking sheet.
Bake for 12-13 minutes or until the top of the cakes formed a crust and they are starting to come away from the sides of their moulds.
Let them rest for two minutes. Invert a fondant onto a serving plate. Sift some powdered sugar over each fondant and serve them with a couple of fresh raspberries.

Notes

Bain-Marie method: Fill a saucepan with water about one third of the way to the top. Bring it to a boil. Place a glass bowl that is slightly bigger than the saucepan. It is important that the bottom of the bowl is not touching the boiling water.

Nutrition