Fondant au Chocolat

Name: Fondant au Chocolat
Yield: 4 servings
Cuisine: French
Ingredients: 200g dark chocolate; 150g butter, plus extra for the moulds; 4 eggs; 120g sugar; 50g plain flour; Vanilla ice cream or crème anglaise, to serve

Fondant au chocolat/fon-DAHN oh shoh-koh-LAH/

Also known as: Moelleux au Chocolat, Chocolate Fondant, Coeur Coulant, French Molten Chocolate Cake

About this dish

A small, rich chocolate cake baked so the outside is set and the centre stays soft and runny.

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Ingredients

🍫200g dark chocolate

🧈150g butter, plus extra for the moulds

🥚4 eggs

🍬120g sugar

🌾50g plain flour

🍦Vanilla ice cream or crème anglaise, to serve

Method

Serves 4

Melt the chocolate and butter together.

Whisk the eggs and sugar until pale, then fold in the chocolate and flour.

Pour into buttered and floured moulds and chill for 30 minutes.

Bake at 200°C (400°F) for 9–11 minutes until set outside but soft in the middle.

Turn out and serve warm with ice cream.

✓ What Makes it Authentic

Fondant (or moelleux) au chocolat became a French bistro and home favourite in the 1980s and 90s, usually served warm with ice cream.

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Fondant au Chocolat

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