Learn to make the perfect chocolate fondant with a soft center. An irresistible dessert that will make you forget all the disappointing fondants you've ever tasted.
Melt the chopped dark chocolate, sugar, and butter in a bain-marie. Grease and flour 8 individual aluminum molds very well, coating them evenly to prevent breaking when removing from the mold.
Let the chocolate mixture cool slightly. Incorporate the eggs, one at a time, mixing well after each addition.
Add the sifted flour all at once and mix with a whisk. Pour the mixture into the greased molds using a ladle.
Cover the fondants with plastic wrap and let them rest in the freezer for 4 hours before baking. Bake in a preheated oven at 220°C (static mode) for 19 minutes.
Remove from the oven, invert the molds onto serving plates, dust with powdered sugar, and serve. The chocolate fondant with a soft center is ready!
Consume immediately, but can be stored in the refrigerator for up to 2 days
Serve the chocolate fondant with a scoop of vanilla ice cream or a dusting of powdered sugar. Make sure to serve it immediately after baking to best enjoy the creamy texture of the soft center.
Italy, Puglia
| Energy (kcal) | 433.53 |
| Carbohydrates (g) | 35.4 |
| of which Sugars (g) | 32.07 |
| Fat (g) | 30.38 |
| of which Saturates (g) | 17.42 |
| Protein (g) | 5.82 |
| Fiber (g) | 2 |
| Sale (g) | 0.04 |
