Fondant au chocolat (molten chocolate cake)

Fondant au chocolat, often simply referred to as "fondant," is a popular French

dessert that translates to "chocolate fondant" or "chocolate lava cake" in English.
It's a rich and indulgent dessert known for its gooey, molten chocolate center. The
outer layer is typically a firm, slightly crisp cake texture, while the center remains
soft and runny.

Ingredients:
Whole eggs 6 pcs
Sugar 200 g
Butter 180 g
Dark chocolate 220 g
Flour 80 g
1. Prepare the Ramekins: Grease small individual ramekins with butter and
lightly dust them with flour or cocoa powder. This helps prevent the cake
from sticking to the ramekins.
2. Melt Chocolate and Butter: Melt the dark chocolate and butter together
using a double boiler, stirring until smooth and well combined. Let the
mixture cool slightly.
3. Whisk Eggs and Sugar: In a separate bowl, whisk eggs and sugar together
until well combined and slightly frothy.
4. Combine Mixtures: Gently fold the egg-sugar mixture into the melted
chocolate and butter mixture until smooth.
5. Add Flour: Gradually fold in the flour until just combined. Be careful not to
overmix; the goal is to incorporate the flour without overworking the
batter.
6. Fill the Ramekins: Divide the batter evenly among the prepared ramekins,
filling them about two-thirds full.
7. Bake: Bake the fondant in a preheated oven at a specific temperature and
time, usually around 401°F (205°C) for 10-12 minutes. The baking time may
vary depending on the size of the ramekins and the desired level of molten
center.
8. Serve: Once baked, carefully remove the ramekins from the oven. The
fondant should have a firm outer layer and a gooey center. Let the fondants
rest for a minute or two before gently turning them out onto dessert
plates.
9. Garnish: Fondant au chocolat can be garnished with a dusting of powdered
sugar, a scoop of vanilla ice cream, a dollop of whipped cream, fresh
berries, or a drizzle of chocolate sauce.