Michelin-Star American Dessert: Velvety Chocolate Fondant Cake Recipe

Allergens

Contains eggs, milk, wheat (gluten), and soy (from chocolate).

Ingredients

• 1. 200g unsalted butter, plus extra for greasing 2. 350g dark chocolate, chopped 3. 225g caster sugar 4. 6 large eggs 5. 50g plain flour 6. 40g cocoa powder 7. A pinch of salt 8. Powdered sugar, for dusting (optional)

Instructions

1. Preheat the oven to 200°C (180°C fan) and grease 4 x 150ml dariole molds or ramekins with butter. Make sure they are well buttered to prevent sticking.
2. In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter together. Stir until smooth and glossy.
3. In another large bowl, whisk the caster sugar and eggs together until pale, thick, and creamy. This will take about 5 minutes with an electric mixer or a hand whisk.
4. Gradually add the melted chocolate mixture to the egg and sugar mixture, stirring continuously until fully combined.
5. Sift in the flour, cocoa powder, and salt, and gently fold them into the batter using a spatula, being careful not to overmix.
6. Divide the batter equally among the prepared dariole molds or ramekins, smoothing the tops with a palette knife.
7. Bake for 12 15 minutes until risen and the top is firm to touch but still a little wobbly in the center.
8. Let the cakes cool for 2 minutes before carefully turning them out onto your serving plates.
9. Dust with powdered sugar, if desired, and serve immediately. Enjoy!

Chef’s Insight

For a more dramatic effect, serve the cake still in its mold and let your guests slice into it to reveal the molten chocolate center.

Notes

This dessert is perfect for a romantic dinner or a special occasion. The rich and fudgy center, combined with the velvety exterior, creates an unforgettable experience for your taste buds.