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Best Chocolate Fondant in the World Recipe

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★★★★★

5 from 87 reviews

A rich and indulgent chocolate fondant cake featuring a molten center, perfect for chocolate lovers. This recipe includes an optional homemade vanilla custard for a classic pairing that enhances the decadent experience.

Ingredients

Scale

The Cake

  • 200g dark baking chocolate
  • 190g unsalted butter
  • 240g white sugar
  • 6 eggs
  • 100g all-purpose flour (T45)
  • 1 level tablespoon unsweetened cocoa powder

Homemade Custard (Optional)

  • 250ml semi-skimmed milk
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 2 egg yolks
  • 20g white sugar

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) using the conventional or convection setting with top and bottom heat enabled.
  2. Melt Chocolate and Butter: In a saucepan over very low heat, melt the dark baking chocolate and unsalted butter together, stirring continuously to form a smooth mixture, then remove from heat.
  3. Add Sugar: Stir the white sugar into the melted chocolate and butter mixture until fully incorporated.
  4. Combine Eggs: Crack the eggs into a small bowl and beat them lightly with a fork before adding to the chocolate mixture. Mix thoroughly for an even batter.
  5. Add Dry Ingredients: Sift the all-purpose flour and unsweetened cocoa powder (if using) into the batter and mix gently until fully combined without overmixing.
  6. Prepare Baking Pan: Pour the batter into a non-stick cake pan. If a non-stick pan is unavailable, generously butter a traditional pan before pouring in the batter to prevent sticking.
  7. Bake the Cake: Place the pan in the oven and bake for 17 to 20 minutes. Cooking times may vary depending on your oven and pan type. The cake should have a firm outer layer with a molten center.
  8. Make Custard (Optional): In a bowl, beat egg yolks and sugar with an electric mixer until pale and fluffy (about 2-3 minutes). Meanwhile, bring the semi-skimmed milk with the split vanilla bean and seeds to a boil, then remove from heat.
  9. Temper Eggs: Gradually whisk the slightly cooled vanilla milk into the egg yolk mixture in 5-6 small additions to avoid cooking the eggs prematurely.
  10. Cook Custard: Return the combined mixture to the saucepan, heat over low heat, stirring continuously with a spatula until the custard thickens to coating consistency.
  11. Chill Custard: Transfer custard to a large bowl, cover with cling film to prevent skin formation, and refrigerate for at least 2 hours before serving.
  12. Serve: Enjoy the chocolate fondant warm, optionally accompanied by the homemade custard, fresh berries, or your preferred accompaniments.

Notes

  • Baking time affects the molten center; less time yields a gooier center, while longer renders it more set.
  • Ensure low heat when melting chocolate and butter to prevent burning.
  • Tempering the egg yolks with hot milk slowly is crucial to avoid curdling the custard.
  • The custard can be made ahead and refrigerated for convenience.
  • Use a high-quality dark baking chocolate for best flavor and texture results.

Keywords: chocolate fondant, molten chocolate cake, French dessert, chocolate cake, homemade custard, chocolate dessert

Find it online: https://topreci.com/best-chocolate-fondant-in-the-world-recipe/