Chocolate Fondant with Lava Center

Ingredients

• 150 g Dark chocolate 64 % (High‑quality chocolate, 64 % cocoa)
• 150 g Unsalted butter (Butter at room temperature)
• 3 units Eggs (Medium‑size eggs at room temperature)
• 100 g Brown sugar (Unrefined brown sugar)
• 50 g All‑purpose flour (Sift to avoid lumps)
• 1 pinch Fleur de sel (Fine sea salt)
• 30 ml Whipped cream (optional) (For serving)

Instructions

1. Melt butter and chocolate

   Place butter and chocolate in a bowl, microwave 1 min 30 s, then whisk until smooth.

   Time: PT1M30S

2. Whisk eggs and sugar

   Break the 3 eggs into a second bowl, add the brown sugar, whisk vigorously for 2 min until the mixture becomes frothy and pale.

   Time: PT2M

3. Combine chocolate with eggs

   Pour the melted chocolate‑butter mixture into the egg bowl, fold gently until homogeneous.

   Time: PT1M

4. Add flour

   Sprinkle the 50 g of flour all at once, fold delicately with the whisk from the centre, avoiding lumps.

   Time: PT1M

5. Season

   Add a pinch of fleur de sel, stir quickly.

   Time: PT15S

6. Prepare the molds

   Generously butter the silicone muffin molds (or lightly grease).

   Time: PT1M

7. Fill the molds

   Pour the batter into each mold up to about ½ cm from the edge, filling 6 to 7 molds.

   Time: PT2M

8. Bake

   Bake in a pre‑heated oven at 200 °C for 12 min. The edges should be set, the centre still trembling.

   Time: PT12M

   Temperature: 200°C

9. Cool and unmold

   Let rest 5 min, then gently unmold the fondants.

   Time: PT5M

10. Serve

    Serve warm, accompanied by a cloud of whipped cream if desired.

    Time: PT2M

Nutrition Facts

Calories

390

Protein

5 g

Carbohydrates

30 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dark chocolate 64 %: 70 % cocoa chocolate, Chocolate couverture
• Instead of Unsalted butter: Margarine (alters flavor)
• Instead of Eggs: Egg replacer (affects texture)
• Instead of Brown sugar: Cane sugar, Brown sugar
• Instead of All‑purpose flour: Rice flour (gluten‑free version)
• Instead of Fleur de sel: Sea salt
• Instead of Whipped cream (optional): Heavy whipping cream

Equipment Needed

• Microwave
• Mixing bowl
• Whisk
• Silicone spatula
• Silicone muffin molds
• Oven
• Baking sheet (optional)
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Do not overheat the chocolate while melting
• Whisk the eggs until a frothy texture forms
• Fold the flour gently to avoid lumps
• Bake exactly 12 min at 200 °C for a molten center

Chef Tips from the Video

• Use high‑quality chocolate of 64 % cocoa or higher for intense flavor
• Let the molds sit at room temperature a few minutes before unmolding to ease removal
• Lightly dust with fleur de sel just before serving for a savory contrast

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days

Freezer: Wrap individually and freeze up to 1 month

Room temperature: Consume within 2 hours, otherwise refrigerate

Make-Ahead Tips

• Prepare the batter ahead and keep it refrigerated for 24 h before baking
• Baked fondants can be frozen once cooled