Description
Rich chocolate fondants from Lindt elevate romantic dessert moments with intense cocoa depth. Small porcelain ramekins cradle these molten chocolate delights, promising silky indulgence you cannot resist.
Ingredients
Scale
- 2 oz (60g) Lindt dark chocolate (70% cocoa preferred), chopped
- 1 large egg
- 2 tbsps (30g) unsalted butter
- 2 tbsps (25g) granulated sugar
- 1 tbsp (15g) all-purpose flour
- ½ tsp vanilla extract
- 1 pinch salt
- cocoa powder or powdered sugar, for dusting (optional)
Instructions
- Preparation: Preheat oven to 400F (200C). Generously butter two small ramekins and dust with cocoa powder, ensuring an even, non-stick coating by tapping out excess powder.
- Chocolate Melting: Using a double boiler or microwave, melt Lindt chocolate and butter together, stirring until achieving a smooth, glossy consistency. Allow mixture to cool slightly.
- Egg Mixture: Whisk egg, sugar, and vanilla extract vigorously until the blend becomes pale and frothy. Gently fold melted chocolate into the egg mixture, stirring until completely incorporated.
- Batter Formation: Delicately fold flour and salt into the chocolate mixture, creating a silky, uniform batter without overmixing. Carefully divide batter between prepared ramekins placed on a baking tray.
- Baking Process: Position ramekins in preheated oven and bake for 10-12 minutes. Look for firm edges with a soft, slightly jiggly center as indication of perfect doneness.
- Plating: Allow fondants to rest for one minute after removing from oven. Carefully loosen edges with a knife and invert onto serving plates. Garnish with a light dusting of powdered sugar or cocoa powder.
- Serving: Present immediately, optionally accompanied by vanilla ice cream or whipped cream for an indulgent finishing touch.
Notes
- Chocolate Precision: Finely chop high-quality Lindt chocolate for smooth, even melting to prevent grainy texture.
- Batter Technique: Avoid overmixing when folding flour – gentle strokes maintain the delicate, light consistency crucial for perfect fondant texture.
- Temperature Control: Remove fondants exactly at 10-12 minutes – even 30 seconds extra can transform molten center into fully cooked cake, losing signature runny core.
- Serving Strategy: Serve immediately after inverting onto plates to preserve the warm, liquid chocolate center – waiting causes rapid cooling and solidification of the decadent interior.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 3
- Calories: 300
- Sugar: 10g
- Sodium: 30mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg