Comida Kraft
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Chocolate Fondants

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What You Need

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Make It

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  • Preheat the oven to 400°F/200C. Coat six 3-inch-/8-cm-deep x 2 1/2-inch-/6-cm-wide molds or six ¾- cup/180-ml, ovenproof custard cups with 1 tablespoon/15 g of butter. Dust the molds with cocoa powder, rolling each mold around to cover the sides and bottoms well and tapping out any excess cocoa.
  • Stir the chocolate and remaining 2 sticks/226 g of butter in a heavy medium saucepan over a low heat until smooth. Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume; this will take about 3 to 5 minutes. Fold in the melted chocolate mixture. Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally.
  • Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached). Let the fondants rest for 3 to 4 minutes.
  • To make the sauce:
  • Meanwhile, bring the cream just to a simmer in a heavy medium saucepan over medium heat. Turn off the heat and add the chocolate. Stir constantly until melted and smooth.


To serve: Place a plate over each fondant. Holding the plate and mold together, invert the fondants onto the plates, giving a sharp little shake to loosen. The fondants will slide out onto the plates. Spoon the chocolate sauce over the fondants and serve with vanilla ice cream.

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