Classic Chocolate Fondant
4 ounces (113 grams) dark chocolate, chopped
1/2 cup unsalted butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
Pinch of salt
Optional: cocoa powder or powdered sugar for dusting
Preheat your oven to 425°F (220°C). Grease and lightly flour individual ramekins or molds.
In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the powdered sugar, eggs, egg yolks, and vanilla extract until well combined.
Gradually pour the egg mixture into the melted chocolate, whisking continuously.
Add the all-purpose flour and salt to the mixture, and gently fold until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared ramekins or molds, filling them about 3/4 full.
Place the ramekins on a baking sheet and bake in the preheated oven for about 10-12 minutes. The edges should be set, but the center should still be soft and slightly jiggly.
Remove the baking sheet from the oven and let the fondants cool for a minute or two.
Carefully invert each ramekin onto a serving plate, gently tap the bottom, and lift the ramekin to release the fondant. The center should be gooey and flow out.
Dust with cocoa powder or powdered sugar and serve immediately.
Note: The baking time may vary depending on your oven and the size of the ramekins. It’s important to keep an eye on them to achieve the desired gooey center.
Enjoy the warm and indulgent chocolate fondants!