Fondant au Chocolat

These chocolaty, fudgy mini cakes are the French version of chocolate molten cakes. Make sure you serve them with a cold glass of milk or a hot cup of java.

By Yoly

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Recipe Summary

cook:
15 mins
additional:
10 mins
total:
35 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.

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  • 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.

Cook's Note:

These will appear undone but will continue to bake in the ramekins. For a molten cake, bake for 12 minutes. For a fudgier cake, bake for 14 minutes.

Nutrition Facts

Per Serving:
392 calories; protein 5.8g; carbohydrates 45.2g; fat 23.8g; cholesterol 115.9mg; sodium 186.3mg. Full Nutrition
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