Decadent Chocolate Fondant Recipe with Perfect Salted Caramel Center
A rich and gooey chocolate fondant with a molten salted caramel center that oozes out perfectly when cut. This quick and easy dessert is indulgent yet approachable, perfect for special occasions or a cozy treat.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: 32-34 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 4 oz (115 g) unsalted butter, plus extra for greasing
- 6 oz (170 g) bittersweet or dark chocolate, chopped
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1/3 cup (45 g) all-purpose flour, sifted (can substitute almond flour for gluten-free)
- Pinch of salt
- About 3 tbsp salted caramel sauce (store-bought or homemade)
Instructions
- Generously butter the insides of ramekins and dust with cocoa powder, tapping out excess. (5 minutes)
- Melt the chocolate and butter using a double boiler or microwave in 20-second bursts, stirring until smooth. Let cool slightly but do not harden. (5 minutes)
- In a separate bowl, whisk the eggs and sugar until pale and slightly thickened. (3-4 minutes)
- Slowly fold the melted chocolate mixture into the eggs and sugar, then sift the flour and salt over the bowl and gently fold in until just combined. Avoid overmixing. (3 minutes)
- Spoon half of the batter into each prepared ramekin, filling about halfway. Add a heaping teaspoon of chilled salted caramel sauce into the center. Cover with remaining batter and smooth the top. (5 minutes)
- Place ramekins on a baking tray and bake in a preheated oven at 425°F (220°C) for 12-14 minutes until edges are firm but center is slightly soft. (12-14 minutes)
- Let the fondants cool for 2-3 minutes before running a knife around edges and inverting onto plates. Serve immediately for best molten effect. (3 minutes)
Notes
Chill the salted caramel sauce before adding to the batter to prevent it from melting too soon and leaking out. Dust ramekins with cocoa powder instead of flour to avoid white residue on the fondant crust. Start checking fondants at 12 minutes to avoid overbaking. Fondants are best served warm and fresh but can be refrigerated for up to 2 days and gently reheated.
Nutrition
- Serving Size: 1 fondant (approxima
- Calories: 375
- Sugar: 30
- Sodium: 150
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
Keywords: chocolate fondant, molten chocolate cake, salted caramel, easy dessert, quick chocolate cake, gooey chocolate cake, chocolate caramel dessert