Individual Chocolate Cake Fondant Recipes

FONDANT AU CHOCOLAT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
• Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
• Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
• Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

CHOCOLATE FONDANT MINI-CAKES

Steps:

• Preheat oven to 425°F.
• Butter 6 - 2/3 cup - ramekins.
• Dust lightly with cocoa.
• Melt the butter and bittersweet chocolate over very low heat in a double boiler.
• Set aside.
• In a bowl, beat the eggs, egg yolks and sugar until pale.
• Add the melted chocolate preparation and stir well.
• Sift the flour and carefully fold it into the mixture.
• Bake in the lower third of the oven for 9 - 11 minutes.
• The tops of the cakes should be cooked and the centres still liquid.
• Let the cakes rest for a minute before turning them onto plates.
• Dust with icing sugar or cocoa before serving.