Chocolate fondant is a type of silky chocolate sauce used inside individually-sized cakes or other candies, or as frosting. It is easy to make and very impressive for serving your guests after a dinner party.
Ingredients and supplies:
- 3 eggs
- 3 1/2 ounces dark chocolate
- 1 2/3 ounces flour
- 3 1/2 ounces sugar
- Soft butter
- Cocoa powder
- Vanilla extract or jam flavoring (optional)
- 2 bowls
- 6 pudding tins, or muffin/cupcake pan
- Electric or handheld mixer
- Wooden spoon
- Sieve (optional)
- Sharp knife
Prepare the supplies. Preheat the oven to 320 degrees. Then brush the insides of the tins with soft butter. Finally, coat the insides of the pans with cocoa powder. Spoon it in and then swirl each cup in a circular motion so that the insides are completely coated in the cocoa powder. This will keep the fondant from sticking to the pan.
Melt the chocolate and butter. Place the chocolate and butter in a heat-proof bowl. Then place this bowl over a small saucepan of boiling water. Let it melt, but watch it carefully so that it doesn't burn to the bowl. Stir with a wooden spoon. Add a little vanilla extract, if you wish. Other flavorings include fruit jam or extracts.
Mix the eggs. In a separate bowl, beat the eggs. Slowly incorporate the sugar, and continue mixing until it becomes airy and fluffy. Do not over-mix or the eggs will become stiff.
Add the flour. Now, add the flour into the melted butter-chocolate mixture. For best results, pour the flour through a sieve to remove any lumps. Mix until all of the flour has been incorporated into the mixture.
Combine both mixtures. Pour the egg mixture into the chocolate-butter mixture. Stir just to combine, but do not over-mix.
Bake the chocolate fondant. Pour the chocolate mixture into the prepared pans. Then place in the oven for 6 minutes. If you are using individual pans, place them on a baking sheet first. When done, the center should still be liquid, while the edges will become cake-like. Do not attempt to use the toothpick test to tell when chocolate fondant is done baking.
Enjoy! Remove from the pans by sliding a very sharp knife along the edges. Garnish with a sprig of mint and a sprinkle of cocoa powder. Serve warm with ice cream.
Chocolate fondant cakes are hot and fluffy, with a silky liquid chocolate center. Variations of chocolate fondant can also be used for the center of candies, or to frost a cake.