The recipe is not my own creation but French Chef Christophe Felder. For classic and simple recipes like this one, I could pretend inventing one with 10 gr more, 20 gr less here and there. But when fool proof recipes are just perfect, well why not using them? However, I give you explanations, tips and tricks, and the story behind this iconic French dessert, as you know I love French gastronomy.
Be that as it may, chocolate fondant (or should I say molten cake? lava cake?) is really something the French bake very often at home and that became a great classic of French restaurants, form small bistrots to more fancy restaurants. It’s super quick and easy, only 5 ingredients.
The only tricky part is how long you should bake chocolate fondant
Well it all depends on your oven, the size of your molds and how much you fill them, and how much more or less cooked and runny you like it. The secret of having a molten inside is to rest the preparation for at least 1 hour in the refrigerator before baking it at high temperature. The high temperature will quickly bake the outside of the cake while the inside won’t have time to bake, it will just be reheated thus melting.
In my oven it takes about 10 min at 200°C/390°F until it is well risen, all around is well cooked but in the center it is still molten under a thin cooked crust. When you shake it, it moves a bit. Try a first batch, take one off and taste until you find out the right baking time for your oven and taste.
How to serve chocolate fondants
- Either use ramequins or muffin molds, but then you will have to eat it in the ramequin with a spoon (that’s actually what we do at home) as chocolate fondants are almost impossible to unmold. You can though line parchment paper in before pouring the batter in, then once baled take the cake out of the ramequin using the excess of parchment paper.
- The second way, If you want molten cake neatly dressed on a dish like on those photos in order to see the runny inside at the first scoop, then you need to use baking circles. Cut parchment paper to cover the inside of circle. Grease the inside of the circle so that parchment paper will stick. Place circle on a baking tray covered with a sheet of parchment paper. Pour in batter that have rested 1 hour in the refrigerator and bake the same way as for ramequins. You can watch the replay of the live on my Facebook page (see video section) where I show how to.
What to serve with chocolate fondant ?
Dress chocolate fondant topped with icing sugar sprinkled, it’s really pretty. You can serve with ice cream or sorbet, crème anglaise vanilla egg custard, whipping cream, fresh fruit salad, lemon mousse…
Another way to make this dessert even more fancy, is to place in the center of each individual cake before placing them in the oven a frozen ball of caramel, lemon curd, mixed fuit… You’ll get a melting surprise! I have a recipe in French here.