Fondant au chocolat

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Use dark chocolate around 70–75% cocoa for the best balance of fluid centre and rich flavour; very high-percentage chocolate can set too firmly.
• •If your ramekins are wider and shallower, check at 8 minutes; if narrower and deeper, they may need the full 11 minutes.
• •For easier unmoulding, prepare the ramekins carefully and bake on a fully heated tray to set the outer edge quickly.
• •These are best eaten straight away, but the filled unbaked ramekins can be chilled for a few hours; add 1 extra minute from cold.

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