This delicious chocolate fondant is a quick and simple dessert that features a creamy, molten center. Perfect for chocolate lovers, it uses common ingredients like eggs and butter, making it easy to whip up anytime. With its rich flavor and indulgent texture, this fondant is sure to impress, just like Nigella would!
Ingredients Needed:
- 1 tablespoon (15 g) unsalted butter, softened
- 160 g (6 oz) dark chocolate, 70% cocoa, roughly chopped
- 160 g (1 stick plus 3 tablespoons) unsalted butter
- 4 large eggs
- 200 g (1 cup minus 1 tablespoon) caster sugar
- 50 g (1/3 cup) plain flour (all-purpose flour)
- Pinch of fine salt
- Cocoa powder or icing sugar (powdered sugar), for dusting (optional)
How To Make Chocolate Fondant Recipe?
- Preheat the oven: Preheat the oven to 200°C/392°F (without fan). Place a baking tray in the middle of the oven.
- Grease the ramekins: Use the softened butter to generously grease 6 ramekins (250 ml/1 cup capacity).
- Melt the chocolate and butter: Melt the butter and chocolate in a small bain-marie (a bowl over a pan of simmering water) or in the microwave at low power, using short intervals.
- Mix the chocolate: Whisk the melted chocolate mixture together and set aside to cool slightly.
- Prepare the batter: In a medium-sized mixing bowl, whisk together the eggs, sugar, flour, and salt. Then whisk in the chocolate mixture until everything is well-combined.
- Fill the ramekins: Pour the batter in equal quantities into each ramekin, filling them about halfway.
- Bake: Place the ramekins into the oven and bake for 10-12 minutes. The fondants are ready when they have puffed and risen slightly with a cracked topping, but the centers are still molten.
- Dust and serve: If desired, dust with cocoa powder or icing sugar (powdered sugar) and serve immediately.
Recipe Tips:
- Use Good Chocolate: Pick dark chocolate with at least 70% cocoa. Better chocolate makes the fondant taste great.
- Don’t Bake Too Long: Watch the time carefully. The top should crack, but the inside must stay soft. If you bake too long, it will be dry.
- Make Ahead of Time: You can mix the batter earlier and keep it in the fridge. Just pour it into the ramekins and bake when you want to eat.
- Check Ramekin Size: Make sure your ramekins hold 250 ml (1 cup). The right size helps the fondants cook well.
- Try Extra Flavors: Add a little vanilla extract or espresso powder for more taste and richness.
How To Store Leftovers?
- Refrigerate: Let the leftover chocolate fondants cool to room temperature. Then, cover each ramekin with plastic wrap or transfer them to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Let the chocolate fondants cool completely before wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to 1 month. To serve, thaw in the fridge overnight before eating.
Nutrition Facts:
- Calories: 789 kcal
- Total Fat: 40.6 g
- Saturated Fat: 23.9 g
- Cholesterol: Not specified
- Sodium: Not specified
- Potassium: Not specified
- Total Carbohydrate: 94.1 g
- Dietary Fiber: 2.5 g
- Sugars: 72.7 g
- Protein: 10.5 g
Try More Nigella Lawson Recipes:
Nigella Chocolate Fondant Recipe
Description
This delicious chocolate fondant is a quick and simple dessert that features a creamy, molten center. Perfect for chocolate lovers, it uses common ingredients like eggs and butter, making it easy to whip up anytime. With its rich flavor and indulgent texture, this fondant is sure to impress, just like Nigella would!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C/392°F (without fan). Place a baking tray in the middle of the oven.
- Grease the ramekins: Use the softened butter to generously grease 6 ramekins (250 ml/1 cup capacity).
- Melt the chocolate and butter: Melt the butter and chocolate in a small bain-marie (a bowl over a pan of simmering water) or in the microwave at low power, using short intervals.
- Mix the chocolate: Whisk the melted chocolate mixture together and set aside to cool slightly.
- Prepare the batter: In a medium-sized mixing bowl, whisk together the eggs, sugar, flour, and salt. Then whisk in the chocolate mixture until everything is well-combined.
- Fill the ramekins: Pour the batter in equal quantities into each ramekin, filling them about halfway.
- Bake: Place the ramekins into the oven and bake for 10-12 minutes. The fondants are ready when they have puffed and risen slightly with a cracked topping, but the centers are still molten.
- Dust and serve: If desired, dust with cocoa powder or icing sugar (powdered sugar) and serve immediately.
Notes
- Use Good Chocolate: Pick dark chocolate with at least 70% cocoa. Better chocolate makes the fondant taste great.
- Don’t Bake Too Long: Watch the time carefully. The top should crack, but the inside must stay soft. If you bake too long, it will be dry.
- Make Ahead of Time: You can mix the batter earlier and keep it in the fridge. Just pour it into the ramekins and bake when you want to eat.
- Check Ramekin Size: Make sure your ramekins hold 250 ml (1 cup). The right size helps the fondants cook well.
- Try Extra Flavors: Add a little vanilla extract or espresso powder for more taste and richness.
Nigella Chocolate Fondant Recipe