Ethereal Chocolate Fondant With Sea Salt Caramel Drizzle

Allergens

None

Ingredients

• 1 cup unsalted butter, plus extra for greasing
• 8 oz dark chocolate (70% cocoa), finely chopped
• 6 large eggs
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 teaspoon sea salt
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• For the Sea Salt Caramel Drizzle:
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon sea salt

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease two 6 inch ramekins with extra butter and place them on a baking sheet.
2. In a heatproof bowl, melt the chocolate and butter together using a double boiler or microwave in 20 second increments, stirring between each interval. Stir until smooth. Set aside to cool.
3. In a separate bowl, whisk together the eggs, egg yolks, sugar, and sea salt until pale and fluffy. Gradually mix in the cooled chocolate mixture.
4. Sift the almond flour, coconut flour, and cocoa powder into the chocolate mixture, stirring until well combined.
5. Pour the batter into prepared ramekins, filling them three quarters full. Bake for 20 23 minutes, or until the edges have set but the centers are still slightly jiggly.
6. Prepare the Sea Salt Caramel Drizzle: In a saucepan over medium heat, combine sugar and water, stirring until the sugar has dissolved. Do not stir after this point. Bring to a boil without stirring, until the mixture turns a deep amber color. Carefully add heavy cream, butter, and sea salt. Cook for 1 minute, then remove from heat and let cool.
7. Once caramel is cooled, drizzle over the top of the chocolate fondants. Serve immediately.

Chef’s Insight

To achieve that perfect molten lava center, make sure not to overbake the fondants.

Notes

The fondant batter can be prepared ahead of time and stored in the refrigerator until ready to bake.