Half-baked chocolate fondant
Half-baked chocolate fondant is a medium French recipe that serves 10. 413 calories per serving. Recipe by A table Juju on YouTube.
Prep: 20 min | Cook: 7 min | Total: 37 min
Cost: $6.90 total, $0.69 per serving
Ingredients
- 6 Eggs (at room temperature)
- 180 g Unsalted butter (cut into cubes)
- 220 g 70% cocoa dark chocolate (cut into pieces)
- 240 g Granulated sugar
- 80 g All-purpose flour (sift before use)
Instructions
Preheat the oven
Turn on the oven and set it to 190°C. Let it heat for about 5 minutes.
Time: PT5M
Temperature: 190°C
Melt the chocolate and butter
Place the chopped chocolate and butter in the bain-marie bowl. Melt gently while stirring until you obtain a smooth, homogeneous mixture.
Time: PT5M
Whisk the eggs and sugar
In a large bowl, whisk the eggs with the sugar until the mixture becomes very pale, fluffy and triples in volume (about 3 to 4 minutes with a mixer on maximum speed).
Time: PT4M
Fold in the melted chocolate
Pour the melted chocolate‑butter mixture into the bowl containing the whisked eggs. Gently fold with a spatula using folding motions.
Time: PT2M
Add the flour
Sift the flour over the mixture and gently incorporate it with the spatula, still folding until the batter is homogeneous.
Time: PT2M
Prepare the ramekins
Lightly butter each ramekin (or use parchment paper). Distribute the batter evenly, filling each mold two-thirds full.
Time: PT2M
Baking
Place the ramekins on the baking sheet and bake for 7 minutes at 190°C. The top should be set but the center should remain wobbly.
Time: PT7M
Temperature: 190°C
Finishing and serving
Remove the fondants from the oven, let rest for 1 minute, then unmold carefully. Serve immediately with a scoop of vanilla ice cream or a red fruit coulis.
Time: PT2M
Nutrition Facts
- Calories
- 413
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten
Allergens: Eggs, Milk (butter), Gluten (flour)
Ingredient Substitutions
- Instead of Unsalted butter: Margarine
- Instead of 70% cocoa dark chocolate: Semi-sweet chocolate, Milk chocolate (changes the flavor)
- Instead of Granulated sugar: Cane sugar, Coconut sugar
- Instead of All-purpose flour: Almond flour (different texture)
Equipment Needed
- Bain-marie (pot + heat‑proof bowl)
- Whisk or electric mixer
- Silicone spatula
- Ramekins (about 10)
- Baking sheet
- Oven thermometer (optional) (optional)
- Kitchen scale
- Parchment paper (optional) (optional)
- Stopwatch or timer
Critical Steps — Do Not Skip
- Melt the chocolate and butter without overheating.
- Whisk the eggs and sugar until they triple in volume.
- Observe the exact baking time of 7 minutes.
Chef Tips from the Video
- Choose high‑quality chocolate (minimum 70% cocoa) for a rich flavor.
- Leave the eggs at room temperature before beating; they incorporate more air.
- Use silicone ramekins for effortless unmolding.
Troubleshooting
The center is not molten, the cake is too firm.
Make sure the eggs have been properly whisked (tripled volume) and reduce the baking time by 1 to 2 minutes.
The cake is too dense or does not rise.
Ensure you incorporate enough air when whisking the eggs and sugar. Use a high‑speed mixer.
The chocolate separates during melting.
Use a bain‑marie over low heat and stir constantly. Avoid any contact with water.
Storage
Refrigerator: Store uncooked fondants in an airtight container for 1 day. Cooked fondants keep for 2 days in the refrigerator, but the molten center is lost.
Freezer: Not recommended; the molten‑center texture deteriorates.
Room temperature: Consume immediately, otherwise let cool for a maximum of 2 hours.
Make-Ahead Tips
- The batter can be prepared ahead of time and kept in the refrigerator for 30 minutes before baking.
- Pre‑butter the ramekins the day before to save time.
Last updated: August 20, 2026
