Description
Indulge in these decadent Lindt Chocolate Fondants, a dessert perfect for sharing. With a gooey, molten chocolate center made from premium Lindt chocolate, this dessert is rich, luxurious, and ideal for a romantic evening or a special occasion.
Ingredients
Units
Scale
- 2 oz (60g) Lindt dark chocolate (70% cocoa preferred), chopped
- 2 tbsp (30g) unsalted butter, plus extra for greasing
- 2 tbsp (25g) granulated sugar
- 1 large egg
- 1 tbsp (15g) all-purpose flour
- 1/2 tsp vanilla extract
- A pinch of salt
- Optional: cocoa powder or powdered sugar, for dusting
Instructions
- Prepare the Ramekins:
- Preheat your oven to 400°F (200°C). Grease two small ramekins (4 oz/120ml capacity) with butter and dust lightly with cocoa powder. Tap out any excess cocoa powder.
- Melt the Chocolate and Butter:
- In a heatproof bowl, combine the chopped Lindt chocolate and butter. Melt them together over a double boiler or in the microwave in 20-second intervals, stirring after each, until smooth. Set aside to cool slightly.
- Mix the Batter:
- In a small mixing bowl, whisk the egg, sugar, and vanilla extract until pale and slightly frothy.
- Stir the melted chocolate mixture into the egg mixture until combined.
- Gently fold in the flour and a pinch of salt until the batter is smooth and shiny.
- Fill the Ramekins:
- Divide the batter evenly between the two prepared ramekins. Place them on a baking tray for easy handling.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the center still looks soft and jiggly.
- Serve:
- Let the fondants rest for 1 minute after removing them from the oven. Run a knife around the edges to loosen, then carefully invert onto serving plates.
- Dust with powdered sugar or cocoa powder and serve immediately. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- For a twist, add a pinch of espresso powder or a splash of liqueur (like Baileys or Grand Marnier) to the batter.
- The fondants can be prepared ahead of time and stored in the fridge for up to 24 hours. Just bake them directly from the fridge, adding an extra minute to the baking time.