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5 from 2 votes

Dark chocolate fondant

Course Dessert
Keyword Chocolate fondant recipe, CHOCOLATE FONDANTE, melt in the middle chocolate puddings
Prep Time 15 minutes
Cook Time 12 minutes
Optional Rest Time in the Fridge 30 minutes


  • 4 oz dark chocolate I used organic 85% cocoa, you can use semi-sweet
  • 4 oz 1 stick unsalted butter + a little extra for the ramekins
  • 4 oz 1/2 cup sugar
  • 4 oz flour (1/2 cup)
  • 3 eggs


  • Break up the chocolate into a bowl, add 1 tbsp of water and melt in the microwave (in mine, in took about 1 mn 20. Or melt over very low heat on the stove).
  • Stick the butter in the microwave for about 12 seconds to soften it (or use room temperature).
  • In a large bowl, use a fork at first to work the butter and the chocolate, then a whisk until it becomes a smooth mixture.
  • In another medium bowl, beat the eggs and sugar together until it is foamy and light yellow/white, about 2-3 minutes. Add the flour and mix with a whisk.
  • Pour the egg/sugar/flour mixture into the chocolate mixture and mix thoroughly until combined.
  • Preheat the oven at 400°F.
  • Butter the ramekins, fill them 3/4 of the way up with the chocolate batter.
  • Optional step: Refrigerate 30 min or more before baking for best results.
  • Place in the oven, and therein lies the only tricky part of this recipe: the cooking time will vary a lot depending on your oven and the size ramekins you use, if they're narrower or wider (then it might only need 7 or 8 minutes). Some there's some trial and error to get the consistency just right, though this is a recipe you might not mind having to make two or  three times to get it just perfect ;-)  My favorite is when there's a crust on top, but with a liquidy center. For me with slightly narrower/taller ramekins, the sweet spot was at about 12 minutes. You can test by sticking a knife on the side and in the middle. However, I overcooked them slightly one time, by leaving them in the turned off oven, and they were still very good, just all solid. Slightly undercooked and they will kind of fall apart when you take them out of the ramekins. That being said, they are still absolutely scrumptious that way, just on the gushy side. (You can serve them in the ramekins too.)


Age for babies:  15 months+ is when I introduced Pablo to chocolate (as a special treat)