SWISS CHOCOLAT FONDANT RECIPE
Advanced yet achievable
Scroll down to view video tutorial.
A Chocolat Fondant is a dessert which is cake-like around the edges, but with a soft centre, hence why it is sometimes called a Lava Cake or Molten chocolate Cake. It is tricky to get that melted middle yet the outside sponge cooked, but once perfected you will be wanting to make these time and time again as they ooze sophistication and are very impressive when presented at a dinner party.
If you love the taste of grown up dark chocolate desserts, you will love this recipe. Gorgeous served with cream, icecream or berries.
175g chocolate fondant cake mix
55g Rainforest Alliance vegan dark chocolate
4 x reusable/recyclable foil dariole moulds
Sponge batter additions
Non vegan: 100ml milk and 1 large egg
Vegan: 160ml full plant milk
Chocolate middle addition:
50ml milk (plant or dairy)
Ramekins (set of 2)
15 cavity chocolate/ice mould
Ingredients to add
Make the melting middle ganache centre
Pour 50ml of milk into a medium microwave proof bowl.
Open up the sachet of chocolate drops and add to the 50ml milk
Microwave for 15 second bursts (approx x 3) stiring in between until all the chocolate has only just melted and you have a smooth glossy mixture. Do not over heat, only heat until chocolate has just melted.
Fill 4 cavities of an ice cube tray with the chocolate ganche. Set your timer for 20 minutes.
Preheat the oven to 180ºC fan, or 190ºC normal.
Empty the sponge mix into a large bowl. Ensure you get rid of any obvious lumps with your fingertips. Reserve 2 teaspoons of the mix and put aside in a mini bowl.
Non vegan: Whisk 1 large egg and 100ml milk together in a jug and pour into the mix, whisk until combined and smooth.
Vegan: Pour in 160ml of plant milk and whisk until just combined and smooth.
Clean and grease the moulds with a paper towel and a little oil. Then spoon ½ teaspoon of the sponge mix you reserved into each mould and coat each with the powder removing excess. This prevents sticking and gives a nice dusty finishing.
Pour in batter just over half of the way up the moulds. Then take the ganache out of the freezer. It should be solid now, consistency of icecream. If too runny you will need to wait another 10 minute or until hard, this can depend on the temperature setting of your freezer. Unmould once really solid.
Create a well in the centre of the batter of the fondants and place a cube inside. Do not push down too much, you want the ganache to rest nicely in the middle. Let the batter engulf the solid ganache so you can only see batter on the top. The level should be around 2/3 of the way up the mould now.
Place the fondants on a baking tray in the middle of the preheated oven for 12 minutes.
After the 12 minutes are up take them out and insert a skewer or fork around the edge rather than the centre to see if it comes out cleanly. If not, place them back in the oven for another 2 mins. Leave them to settle for 30 seconds.
Gently release the fondants by inserting a slim knife around the sides carefully to not ruin the edges.
Place a pretty serving plate on top and inverse, tap and gently ease out the fondants.
Now the moment of truth. Take a spoon and indulge into a gooey chocolate melted centre. Any leftover ganache can be warmed and served alongside.
Serve with fresh raspberries, cream or icecream to cut the richness of the dark grown up chocolate.
Tip: Even if the centre is not 100% melted the results will still be delicious. It is a skill to get the timings exactly right for this recipe. And once you practice a few times with knowing your oven you will be getting perfect results every time.