Chocolate Fondant for Two

Ingredients

• 4.5 tsp Plain white flour
• Salt (Small pinch, optional)
• 1.333 tbsp Caster sugar
• 75 g Dark (semi-sweet) chocolate (The cup equivalent is missing from the source.)
• 1 Large egg (Alternatively, use 2 tbsp aquafaba for a vegan version.)
• 2 tbsp Aquafaba (Alternative to the egg for a vegan version.)
• 1.5 tbsp Butter (For the batter)
• 0.5 tsp Butter (For greasing the ramekins)
• 1 tsp Cocoa powder (Used to dust the ramekins; source also suggests a sprinkle for serving, but gives no amount for that garnish.)
• Whipped cream or ice cream (Optional serving suggestion; amount not stated.)
• Icing sugar (Optional alternative to cocoa powder for serving; amount not stated.)

Steps

1. 1

   Preheat the oven to 190°C (375°F).

2. 2

   Grease the ramekins with the ½ tsp butter, then dust them completely with the cocoa powder.

3. 3

   Melt the chocolate together with the 1½ tbsp butter.

4. 4

   In a separate bowl, whisk the egg (or aquafaba) and caster sugar until combined and slightly foamy.

5. 5

   Whisk the melted chocolate mixture into the egg-and-sugar mixture.

6. 6

   Add the flour and optional salt. Mix with a wooden spoon until combined.

7. 7

   Spoon the batter into the prepared ramekins.

8. 8

   Bake for 8 minutes, until the outside looks slightly firm while the middle remains gooey. If using larger ramekins, bake for about 10 minutes; the source notes that larger ramekins also require increased ingredient quantities.

9. 9

   Let the cakes cool for about 30 seconds, then carefully turn them upside down onto plates.

10. 10

    Serve with whipped cream or ice cream and a sprinkle of cocoa powder or icing sugar.

Notes

The source's cup measurement for the chocolate is truncated. It recommends increasing ingredient quantities when using larger ramekins, but does not specify by how much.

Nutrition per serving

• dessert
• chocolate
• vegetarian
• baked
• Valentine's Day
• individual servings