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Chocolate Fondant/Moelleux du chocolat


60g caster sugar
2 eggs
2 egg yolks
100g unsalted butter
100g koko black chocolate - 54% cocoa
50g plain flour, sieved
cocoa powder for dusting


Lightly brush the ramekins (150ml or 200ml capacity) with softened butter and dust with cocoa powder, put these on a tray in the fridge while you make the mixture.

Gently mix together the sugar, eggs and yolks with a whisk, be careful no to incorporate too much air. Using a whisk helps to reduce lumps and ensure a smooth consistency.

Melt the butter and chocolate in a heat-proof bowl over a saucepan of simmering water or in a bain marie if you have one. Remove from heat and add to the egg mixture and gently combine. Lightly fold in the flour ensuring there are no lumps.

Place 100g of the moelleux mix into each ramekin. Cover each ramekin or the whole tray with cling film and allow the mixture to rest for two hours in the fridge.

Pre-heat oven to 190 degrees Celcius (fan forced). Remove tray from fridge and place straight into the oven and bake for 13 minutes.

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