Chocolate Fondant with a Molten Centre
From the MolalaCook kitchen · 烘焙手記
Chocolate Fondant with a Molten Centre
流心黑朱古力蛋糕
A one-egg dark chocolate batter makes a small batch of molten chocolate fondants.
▶ Watch the recipe
Before you begin
Chill the batter, bake briefly in a hot oven and turn out while the centres are still soft. Prepare the plates before baking: the flowing centre is best just after the brief rest.
Method 做法
Prepare the moulds and chocolate
Butter the moulds thoroughly, dust with flour and tap out the excess. Refrigerate the prepared moulds. Melt the butter and chocolate together over a gentle water bath, then let cool until still fluid.
See this stage at 0:52 →
Mix and chill
Whisk the egg and sugar until slightly aerated. Stir in the melted chocolate, sift in the flour and cocoa and fold until smooth. Refrigerate the batter for 30–60 minutes.
See this stage at 2:30 →
Bake briefly
Portion the cold batter into the prepared moulds. Bake in a preheated oven at 220°C (428°F) for about 8–9 minutes. The edges need to be set enough to turn out while the middle stays soft.
See this stage at 3:20 →
Turn out and serve
Rest 2–3 minutes, invert onto small plates and serve warm. Dust with cocoa or icing sugar if desired.
Watch & bake along
Chocolate Fondant with a Molten Centre
✦Will a different mould change the cooking time?+
Tools for this recipe
Ceramic Ramekin Soufflé Cup
Use an ovenproof ceramic ramekin for individual portions. Check the fill level and capacity before baking.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
For sifting cocoa and flour into the batter.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
