I was recently asked in French ‘quelle est la différence entre un moelleux au chocolat et un fondant au chocolat?’. Translated this asks ‘what is the difference between a Molten Chocolate Cake and a Chocolate Fondant?’. The reason I write the french version for you is that in English ‘un moelleux au chocolat’ and a ‘fondant au chocolat’ are the same thing. We don’t really call a Chocolate Fondant a Molten Chocolate Cake – they are one and the same and they are called a Chocolate Fondant. In French they are actually different. In French, ‘Un Moelleux’ is the wonderful gooey chocolate cake that oozes with its chocolate lava, served in portions for one, and warm. In French, ‘Un Fondant’ however, is exactly the same recipe but is a larger and thinner cake, cooked for longer, with no glimmering molten of chocolate, and served cold. Who knew?!
If you are having guests over for dinner, Un Moelleux, is always going to be one of those recipes that impress. When its done well, its amazing. When its done badly, it can be disastrous: you either get a warm, overcooked, dry, chocolate cake, or an undercooked eggy chocolate sludge. Its admittedly a risk… but there are certain tips that will ensure you have a fail proof desert that will impress time and time again.
- Ensure you properly grease your ramekins with butter and flour before filling with the mixture.
- Fill the mixture 1/2 to 3/4 of the way up the ramekin – do not fill it to the top, it will overflow.
- Make the recipe in advance and ensure that it has at least 2 hours sitting in the fridge.
- Ensure your oven is hot before you put it into the oven.
- Use a timer!!
- 100g Chocolate
- 100g Unsalted Butter
- 100g Caster Sugar
- 1 Egg Yolk
- 1 Egg
- A Pinch of Salt
- 100g Plain Flour
Prepare the ramekins: grease with butter and finish with a light dust of flour.
Using the bain marie method met the butter and chocolate over a low heat.
Beat the eggs and the sugar together until white and fluffy.
Add the melted chocolate to the egg mixture.
Gently fold in the flour and the salt.
Leave to set in the fridge for at least 2 hours.
When you are ready to serve, place the ramekins in a pre-heated oven at 180°C for 11 minutes. Please note, that every oven is different. For my oven, it takes 11 minutes, but for yours it may be 9 minutes, or it may be 12 minutes. For the first time you are doing this, put it in for 9 minutes, and thereafter check in 2 minutes intervals. It should be still soft in the middle when you take it out of the oven.
Tip it out onto a plate, dust with icing sugar. Enjoy:)
A Chocolate Fondant goes very well with Ice Cream. Serve with a scoop of your favourite, or if you really want to impress your guests try some homemade Ice Cream like a good Vanilla Ice Cream. Or if you want to be adventurous, some Parsnip Ice Cream would also go very well.