Slightly salted fondant chocolate bites of pure bliss

fondant chocolate

Fondant Chocolate made EASY

That seemingly impossible dessert to replicate at home

If you are a chocolate lover like me, a Fondant Chocolate, aka Molten or Lava Cake is an easy choice for your dinner out. I never thought I could replicate this at home, until a friend passed on her recipe for the perfect dessert… now this can be yours, ANY TIME you want just a little bite of decadence! I have tweaked this recipe, trying various types of flours and chocolate and even egg combonations until finally hitting on the perfect balance. Feel free to experiment on your own, and of course our tastes differ and even evolve. The one thing I reccomed for sure is to focus on quality ingredients, including the baking chocolate.

What you need to make a perfect Fondant Chocolate at home- the secret recipe:

Ingredients:

  • 1 large bar (200g) of baking chocolate (in Switzerland, found Migros brand the best)
  • 1 tbsp virgin coconut oil
  • 1 large free-range egg (we get ours from the farm)
  • 1 tbsp whole wheat flour (found this produces the best results, but try some others)
  • 1tbsp muscovado sugar
  • 1 tbsp vanilla extract, or better yet, essence of one vanilla bean (I personally use a Vanilla Bean Grinder which is an amazing way to get the essence easily and will last forever!)
  • sea salt, usually about 16 twists on the old salt grinder
  • optional: small bar of another type of chocolate; you could use another dark, a milk, or even something with a twist, like salted carmel, etc. (This is for the molten center, but you can also use some of the other bar from above)
  • double boiler, or two pots that fit into each other
  • mini or regular cupcake shells

Instructions:

  1. Heat oven to 180C or 350F.
  2. Cut up your baking chocolate into little pieces, or just break into squares of the bar.
  3. If you don’t have another chocolate for the center, save about 4-5 pieces- cut in half and put aside for the molten centers.
  4. Put the chocolate and coco oil into a double boiler to melt and combine (I just use two pots on top of each other- one with the water below and one on top for the chocolate); stir often.
  5. In a separate bowl, whisk the egg, sugar, vanilla and salt.
  6. When the chocolate and oil are melted, stir in the egg mixture until combined.
  7. Pour mixture only halfway into the shells; place one piece of chocolate of choice in the center and then pour batter over.
  8. Pop in the oven and bake: for minis = 6 min, for cupcake size = 8 min

*DO NOT OVER-BAKE!*

Serve warm to get the molten center. Vanilla ice cream on top is Ah-mazing! You can also serve cool, just note that the molten center will become more like a truffle center, which is also great! Makes 8-10 minis or 4-6 regular cupcakes, depending on how much you fill them. ENJOY!

—Alesha

AleshaAlesha is one of Gather’s co-founders. Her yoga practice has always given much needed balance to her demanding career: she trained as an engineer before devoting a decade to her work for high-tech international companies, and earning her MBA. Alesha is a certified yoga teacher, living with her family outside of Barcelona, Spain.

 

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