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Chocolate Fondant
French warm chocolate lava cake with a liquid centre — gooey and luxurious. Baking for exactly 12 minutes, not a minute more, leaves the centre molten while the outside sets — even a short overbake loses the liquid core entirely.
Ingredients
Instructions
Melt chocolate and butter. Cool slightly.
Beat eggs, yolks and sugar until pale.
Fold in chocolate mixture then flour.
Pour into well-buttered, cocoa-dusted ramekins.
Refrigerate 30 minutes minimum (can do up to 24 hours).
Bake at 200°C for exactly 12 minutes.
Rest 1 minute.
Invert onto plates.
Serve immediately with ice cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
