Chocolate Fondant by @millsandbuns

30 min
Medium

4 servings

🧈

100 g

Butter

🍫

160 g

Dark Chocolate

🤎

100 g

Brown Sugar

🥚

2 large eggs

Eggs

🟡

2

Egg Yolks

🌼

2.5 ml

Vanilla Extract

🌾

60 g

Flour

🍨

6 scoops

Vanilla Ice Cream

Preparation Steps

  1. Step 1/7

    Preheat the oven to 180°C / 350°F. Lightly butter 6 ramekins or prepare one 6-inch baking ring.

    butter
    🍮ramekin

  2. Step 2/7

    Place 100 g butter and 160 g dark chocolate in a microwave-safe mixing bowl. Melt in short bursts, stirring between bursts, then set aside to cool slightly.

    butter
    dark chocolate
    🥣mixing bowl
    🍴rubber spatula

  3. Step 3/7

    Add 2 eggs, 2 egg yolks, and 100 g brown sugar to a second mixing bowl. Whisk until the mixture becomes pale, light, and airy.

    egg
    egg yolk
    brown sugar
    🥣mixing bowl
    🥄whisk

  4. Step 4/7

    Pour the melted chocolate-butter mixture into the egg mixture. Whisk until smooth and fully combined.

    butter
    dark chocolate
    egg
    egg yolk
    brown sugar
    🥣mixing bowl
    🥄whisk

  5. Step 5/7

    Add 1/2 tsp vanilla extract and 60 g wheat flour to the batter. Fold gently with a rubber spatula just until no dry flour remains.

    vanilla extract
    wheat flour
    🥄measuring spoon
    🍴rubber spatula
    🥣mixing bowl

  6. Step 6/7

    Divide the batter evenly among the 6 prepared ramekins. Bake for 12-15 minutes, until the edges are set and the centers remain wobbly.

    butter
    dark chocolate
    brown sugar
    egg
    egg yolk
    vanilla extract
    wheat flour
    🍮ramekin
    🍴rubber spatula

  7. Step 7/7

    Rest the cakes for 1 minute. Serve each warm chocolate lava cake with 1 scoop of vanilla ice cream.

    vanilla ice cream
    🍨ice cream scoop

Composition

Ingredients

Types

Dairy, Chocolate, Sweetener, Egg, Flavoring, Frozen Dessert

Ingredients

Butter, Dark chocolate, Brown sugar, Eggs, Egg yolks, Vanilla extract, Flour, Vanilla ice cream

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 45g, Total sugars: 35g, Fat: 27g, Saturated fat: 16g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 70mg, Iron: 3.2mg, Potassium: 310mg, Magnesium: 55mg, Sodium: 105mg

Vitamins

Vitamin A: 210µg, Vitamin D: 0.7µg, Vitamin B12: 0.6µg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, ramekin, measuring spoon, kitchen scale, ice cream scoop

Appliances

oven, microwave

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Weekend, Date Night, Dinner Party, Celebration, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Molten, Gooey, Soft, Tender, Crisp-edged, Creamy

Flavors

Chocolatey, Rich, Sweet, Buttery, Vanilla, Caramel-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours because the batter contains egg), fridge : 3 days (Store baked cakes in an airtight container,Store vanilla ice cream separately in the freezer,Reheat cake briefly before serving), freezer : 30 days (Freeze baked cakes tightly wrapped,Freeze without ice cream,Thaw in the fridge before reheating)