As a pastry chef with over 15 years in Michelin-starred kitchens, I've perfected this chocolate fondant recipe. The molten center pairs exquisitely with silky salted caramel for a dessert that's both elegant and indulgent.
Ingredients (Serves 4)
- 100g dark chocolate (70% cocoa), chopped
- 100g unsalted butter
- 2 large eggs
- 2 egg yolks
- 100g caster sugar
- 50g plain flour
Salted Caramel Sauce
- 100g caster sugar
- 50g unsalted butter
- 100ml double cream
- 1 tsp sea salt flakes
Instructions
- Preheat oven to 200°C (180°C fan). Grease 4 ramekins and dust with cocoa.
- Melt chocolate and butter over simmering water. Cool slightly.
- Whisk eggs, yolks, and sugar until pale and thick. Fold in chocolate mix, then flour.
- Divide into ramekins. Bake 10-12 mins for gooey centers.
- For caramel: Melt sugar until golden, stir in butter, cream, and salt. Simmer 2 mins.
- Invert fondants onto plates, drizzle with caramel. Serve warm with vanilla ice cream.
Pro Tip: Underbake slightly for that signature lava flow. Trusted by home bakers and pros alike.
