Italian chocolate fondant was invented in 1981 when a chef accidentally underbaked soufflé—creating molten centers by mistake.
Chocolate Fondant
Indulge in the ultimate chocolate experience with this irresistible molten chocolate cake! With a rich blend of dark chocolate and eggs, this dessert boasts a beautifully gooey center that oozes with every bite—perfect for impressing your sweetheart on date night. Get ready to whip up a decadent treat that will leave everyone craving more!
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 30g di acqua (1.06 oz)
🥛Dairy & Eggs(4)
- 25g di burro (1.75 tbsp)
- 130g di burro (9.1 tbsp)
- 140g di panna (4.94 oz)
- 250g di panna montata (8.82 oz)
🫙Pantry Staples(5)
- 70g di cioccolato (2.47 oz)
- 210g di cioccolato fondente al 55/60% (7.41 oz)
- 50g di farina 00 o 60g di farina di riso finissima (0.4 cup)
- 100g di zucchero semolato (0.5 cup)
- 50g di zucchero e 30g di acqua (0.25 cup)
📦Other(2)
- nocciole caramellate (3.53 oz)
- 110g di uova intere (3.88 oz)
👨🍳 Instructions
- 1
Start with the chocolate ganache insert. Melt dark chocolate with hot cream and a knob of butter. Pour into silicone hemisphere molds or plastic coffee cups and freeze for two hours.
- 2
For the fondant, melt dark chocolate with butter. Add whole eggs and granulated sugar, then mix in flour until combined.
- 3
Grease aluminum molds with butter and dust with cocoa powder. Fill molds two-thirds full with batter, place the frozen ganache insert in the center, and cover with remaining batter.
- 4
Bake in a static oven at 170ºC for 26-28 minutes. If baking from frozen, increase baking time by 4-5 minutes.
- 5
Prepare caramelized hazelnuts by cooking sugar and water until it reaches 110 degrees Celsius, then add hazelnuts and stir until caramelized.
- 6
Serve the fondant with whipped cream and caramelized hazelnuts.
💡 Pro Tips
- ✓Melt chocolate and butter using a double boiler at 115-120°F to prevent seizing - direct heat above 130°F breaks the cocoa butter emulsion and creates a grainy texture.technique115-120°F
- ✓Freeze ganache inserts for exactly 2 hours minimum so they maintain shape during baking - partially frozen inserts will melt too quickly and create uneven molten centers.timing2 hours minimum
- ✓Dust molds with cocoa powder instead of flour because cocoa's fat content (10-12%) prevents sticking better and won't create white residue on dark chocolate.ingredient10-12% fat content
- ✓Bake at exactly 170°C for 26-28 minutes - this temperature creates the perfect gradient where edges set (85°C internal) while centers stay molten (65°C internal).timing170°C for 26-28 minutes
- ✓Heat caramel to precisely 110°C (soft ball stage) before adding hazelnuts - below 105°C won't caramelize properly, above 115°C creates bitter compounds.technique110°C
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
Share this recipe
Italian chocolate fondant was invented in 1981 when a chef accidentally underbaked soufflé—creating molten centers by mistake.
Chocolate Fondant
Indulge in the ultimate chocolate experience with this irresistible molten chocolate cake! With a rich blend of dark chocolate and eggs, this dessert boasts a beautifully gooey center that oozes with every bite—perfect for impressing your sweetheart on date night. Get ready to whip up a decadent treat that will leave everyone craving more!
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 30g di acqua (1.06 oz)
🥛Dairy & Eggs(4)
- 25g di burro (1.75 tbsp)
- 130g di burro (9.1 tbsp)
- 140g di panna (4.94 oz)
- 250g di panna montata (8.82 oz)
🫙Pantry Staples(5)
- 70g di cioccolato (2.47 oz)
- 210g di cioccolato fondente al 55/60% (7.41 oz)
- 50g di farina 00 o 60g di farina di riso finissima (0.4 cup)
- 100g di zucchero semolato (0.5 cup)
- 50g di zucchero e 30g di acqua (0.25 cup)
📦Other(2)
- nocciole caramellate (3.53 oz)
- 110g di uova intere (3.88 oz)
👨🍳 Instructions
- 1
Start with the chocolate ganache insert. Melt dark chocolate with hot cream and a knob of butter. Pour into silicone hemisphere molds or plastic coffee cups and freeze for two hours.
- 2
For the fondant, melt dark chocolate with butter. Add whole eggs and granulated sugar, then mix in flour until combined.
- 3
Grease aluminum molds with butter and dust with cocoa powder. Fill molds two-thirds full with batter, place the frozen ganache insert in the center, and cover with remaining batter.
- 4
Bake in a static oven at 170ºC for 26-28 minutes. If baking from frozen, increase baking time by 4-5 minutes.
- 5
Prepare caramelized hazelnuts by cooking sugar and water until it reaches 110 degrees Celsius, then add hazelnuts and stir until caramelized.
- 6
Serve the fondant with whipped cream and caramelized hazelnuts.
💡 Pro Tips
- ✓Melt chocolate and butter using a double boiler at 115-120°F to prevent seizing - direct heat above 130°F breaks the cocoa butter emulsion and creates a grainy texture.technique115-120°F
- ✓Freeze ganache inserts for exactly 2 hours minimum so they maintain shape during baking - partially frozen inserts will melt too quickly and create uneven molten centers.timing2 hours minimum
- ✓Dust molds with cocoa powder instead of flour because cocoa's fat content (10-12%) prevents sticking better and won't create white residue on dark chocolate.ingredient10-12% fat content
- ✓Bake at exactly 170°C for 26-28 minutes - this temperature creates the perfect gradient where edges set (85°C internal) while centers stay molten (65°C internal).timing170°C for 26-28 minutes
- ✓Heat caramel to precisely 110°C (soft ball stage) before adding hazelnuts - below 105°C won't caramelize properly, above 115°C creates bitter compounds.technique110°C