Fondant au Chocolat: Classic French Molten Chocolate Cake

• Dark chocolate200 g
• Cocoa powderfor dusting
• Sugar100 g
• Butter100 g
• Egg3 large
• Flour2 tablespoons

How to Make It

• 1

  Preheat your oven to 190°C (375°F). Generously butter four 175 ml (6 oz) ramekins or soufflé dishes, then dust them thoroughly with cocoa powder, tapping out any excess. This ensures easy release and a beautiful finish.

• 2

  Chop 200 g of good quality dark chocolate (at least 70% cocoa solids) into small pieces. In a heatproof bowl set over a saucepan of simmering water (bain-marie), melt the chopped chocolate with 100 g of unsalted butter, stirring occasionally until smooth and glossy. Remove from heat and let cool slightly.

• 3

  In a separate large bowl, whisk together 3 large eggs and 100 g of granulated sugar until the mixture is pale yellow and slightly thickened, about 2-3 minutes. You're aiming for a ribbon stage where the mixture falls in a ribbon when lifted.

• 4

  Gently pour the slightly cooled chocolate and butter mixture into the egg and sugar mixture. Fold them together using a spatula until just combined. Be careful not to overmix, as this can make the fondants tough.

• 5

  Sift 2 tablespoons of all-purpose flour over the chocolate mixture. Gently fold the flour into the batter until no streaks of flour remain. The batter should be smooth and thick.

• 6

  Divide the chocolate batter evenly among the four prepared ramekins, filling each about three-quarters full. Give each ramekin a gentle tap on the counter to release any air bubbles.

• 7

  Bake in the preheated oven for 12-15 minutes. The edges of the fondants should be set and slightly firm to the touch, while the center should still be soft and wobbly, indicating the molten core. Baking time can vary, so keep a close eye on them!

• 8

  Carefully remove the ramekins from the oven. Let them cool for just 1-2 minutes before inverting each onto a serving plate. A slight jiggle should release them easily. Serve immediately, perhaps with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries.