Fondant au chocolat

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C conventional (or 200°C fan). Place a flat baking tray inside to heat. Lightly coat 2 ramekins (about 180 ml each) with the coconut oil, then dust thoroughly with cocoa powder, tapping out the excess; this helps the fondants release cleanly.

   5 g coconut oil3 g cocoa powder
2. 2

   Make the flax binder by stirring the ground flaxseed with the water. Let it stand for 5 minutes until slightly thickened and gel-like.

   8 g ground flaxseed24 g water
3. 3

   For the topping, whisk the chilled coconut cream with the icing sugar just until softly thickened. Keep it cold while you finish the fondants; do not overwhip or it can turn grainy.

   80 g coconut cream, well chilled8 g icing sugar
4. 4

   Set a heatproof bowl over barely simmering water and melt the chopped dark chocolate with the coconut oil, stirring until smooth and glossy. Remove from the heat as soon as melted to avoid overheating the chocolate.

   90 g dark chocolate (70–75%), finely chopped45 g coconut oil, plus extra for ramekins
5. 5

   Whisk the caster sugar, flour, cocoa powder, fine sea salt, and vanilla extract into the melted chocolate mixture until smooth. Whisk in the flax binder last; the batter should be thick, shiny, and lump-free.

   55 g caster sugar22 g plain flour8 g cocoa powder1 g fine sea salt3 g vanilla extract8 g ground flaxseed24 g water90 g dark chocolate (70–75%), finely chopped45 g coconut oil, plus extra for ramekins
6. 6

   Divide half of the batter between the prepared ramekins. Press 1 chunk of dark chocolate into the centre of each, then cover with the remaining batter, smoothing the tops. The hidden chocolate boosts the molten centre reliably in a vegan batter.

   20 g dark chocolate (70–75%), cut into 2 chunks
7. 7

   Place the ramekins on the hot tray and bake for 9–11 minutes, until the edges are set and slightly risen but the centres still look soft with a slight wobble. Do not overbake or the centre will lose its lava texture.

8. 8

   Rest the fondants for 2 minutes. Run a thin knife around the edges, invert each onto a warm plate, and let stand for 15–20 seconds before lifting off the ramekin.

9. 9

   Serve immediately with a spoonful of the coconut cream topping. The exterior should be tender and cake-like, while the middle flows when cut.

   80 g coconut cream, well chilled8 g icing sugar

Origin & History

Chocolate fondant, often associated with French restaurant desserts of the late 20th century, became famous for its delicate baked shell and liquid centre. While classic versions rely on eggs and butter, the technique adapts well to plant-based ingredients when the baking time is carefully controlled.