Fondant au chocolat
Molten chocolate pudding
Fondant au chocolat: French molten-centred chocolate puddings
The fondant au chocolat, sometimes called moelleux or coulant, is the most ordered dessert in French brasseries, a small chocolate cake with a crisp shell and a molten, flowing middle, served warm with vanilla ice cream or crème anglaise. The batter can be made ahead and baked at the last minute. The common mistake is overbaking by a minute or two, which leaves no molten heart. Chef's tip: bake one test pudding first to find the exact time for your oven.
- Total time
- 22 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 ½ oz unsalted butterplus extra for the moulds
- 2 eggs
- 2 ⅛ oz caster sugar
- ⅞ oz plain flour
- 1 tbsp cocoa powderfor the moulds
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Method
0/4 doneStep 1: Heat the oven to 400°F (350°F fan). Butter four 175 ml pudding moulds and dust with the 1 tbsp cocoa powder.
5 minStep 2: Melt the 4 ½ oz dark chocolate (60–70% cocoa) and 3 ½ oz unsalted butter together over a low heat or in short bursts in the microwave.
3 minStep 3: Whisk the 2 eggs, 2 egg yolks and 2 ⅛ oz caster sugar until pale and doubled, fold in the chocolate, then the ⅞ oz plain flour.
5 minStep 4: Divide between the moulds and bake for 10–12 minutes, until the tops are firm and slightly cracked but the centre still wobbles. Rest 1 minute, run a knife round and turn out on to plates.
12 min
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 7 g
- Carbs
- 36 g
- Fat
- 32 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fondant au chocolat take?
- About 22 minutes in total: 10 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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