Chocolate Fondant Recipe

Salvatore August 17, 2012 1

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History:
Depending on your sources, or your background, the Chocolate Fondant as we know it is either an American thing, or a French invention. Personally, I’m inclined to believe the former, since it’s a much better story.

Apparently, one Jean-Georges Vongerichten, a New York-based chef, stumbled on the Fondant (or Molten Chocolate Cake) in 1987 by messing up a sponge cake. Vongerichten pulled the cake out of the oven before it was done, and found that the undercooked center was runny. Now, most people would bitch and moan about ruining their cake, but not Vongerichten. It seems the chef was a pretty laid-back dude, and realizing that the still-warm center had a good texture and taste, he said fuck it, and ended up popularizing and spreading the fondant in North America.

Why it’s awesome:
It’s a mini chocolate cake that oozes warm chocolate. Do I really need to tell you why it’s awesome? I mean, just look at it:


Ingredients:

  • 2 oz of bittersweet chocolate, chopped into small pieces
  • 4 tablespoons butter
  • 2 eggs
  • 1/3 cup sugar
  • 1/4 cup sifted flour
  • Cocoa powder for dusting
  • Optional – vanilla ice-cream or berries

(Note: the “optional” above should be removed, since I can attest that this already kick-ass dessert kicks about 50% more ass when you add both ice cream and berries. Do it.)

Yield:
2 of the greatest servings you’ve ever seen

Directions:

  1. Preheat your oven to 450F.
  2. Grease 2-6 oz ramekins and dust each one lightly with the cocoa powder.
  3. In a heatproof bowl, mix the semisweet chocolate and butter.
  4. Bring water to a simmer in a sauce pot, set the bowl of chocolate and butter over the sauce pot
  5. Stirring often, melt the butter and chocolate mixture until it’s smooth.
  6. Let the mofo sit out at room temperature.
  7. In a bowl whisk eggs and sugar together until they’re nice and frothy. Then, using a whisk, gently blend the chocolate mixture into the egg mixture.
  8. Fold half of the flour into the batter until blended. Repeat with the remaining flour.
  9. Divide the batter among the prepared ramekins and bake until the tops are firm (10 to 12 min).

Serve warm with berries or ice-cream.

Nutritional Benefits:
You’re probably thinking there are none, well, you’re dead wrong. DEAD WRONG. Chocolate contains antioxidants, and there is evidence that very dark chocolate is actually good for cardiovascular health. Chocolate also contains vitamin E, iron, and copper, and can help the blood clot.

Basically, it’s the greatest stuff on earth.

One Comment »

  1. Lus January 29, 2010 at 1:21 pm -

    I know one person that will definitely concur with this article besides me.

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