Friday, 13 April 2012

Chocolate Fondant - Eid Special


  • 5 oz of dark chocolate (at least 60% cocoa)
  • 3 large eggs
  • 1 cup of sugar
  • 1/4 cup of flour
  • 5 tablespoons of butter
  • 1/2 teaspoon of cardamom (or cinnamon, chili pepper, vanilla extract, etc.)


  1. Melt the chocolate and butter in a bain-marie (or using a microwave). Once the chocolate and butter are melted add the cardamom (or the spices/flavors of your choice).
  2. Using an egg beater, beat the eggs and sugar until you get an off-white mixture. 
  3. Slowly add the chocolate mixture to the egg mixture. Keep stirring constantly or the eggs would cook (as the chocolate is hot). 
  4. Once the eggs and chocolate are mixed, incorporate the flour and stir well. 
  5. Coat the ramequins (small ceramic baking dishes) with butter and fill them with the chocolate batter. 
  6. Preheat your oven to 400 F degrees and bake the chocolate fondant for 12 minutes. The baking time may change based on your oven. 
  7. You can serve the fondant within the ramequins or you can carefully flip them on a plate. Let the fondant cool for few minutes before serving. 

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