James Martin’s Chocolate Fondan makes it a decadent treat. In just 12 minutes and with only three ingredients, you can have a delectable delight that will make your mouth wet.
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💗 Why You’ll Love This James Martin Chocolate Fondant Recipe:
- James Martin’s Chocolate Fondant offers a rich, indulgent experience with its gooey, molten chocolate center.
- The recipe uses basic ingredients, making it accessible for home bakers.
- With straightforward steps, it’s easy to whip up this dessert for a last-minute treat.
- The fondants rise and crack beautifully, adding an elegant touch to your dessert table.
❓ What Is James Martin’s Chocolate Fondant Recipe?
James Martin’s Chocolate Fondant recipe combines dark chocolate, butter, eggs, sugar, and flour to create a luscious, molten-centered dessert, baked to perfection in ramekins and dusted with cocoa or powdered sugar.
🍫 James Martin Chocolate Fondant Ingredients
- 1 tablespoon unsalted butter, softened
- 160 g (6 oz) dark chocolate, 70% cocoa, roughly chopped
- 160 g (1 stick plus 3 tablespoons) unsalted butter
- 4 eggs
- 200 g (1 cup minus 1 tablespoon) caster sugar
- 50 g (1/3 cup) plain flour (all-purpose flour)
- pinch of fine salt
- cocoa powder or icing sugar (powdered sugar), for dusting (optional)
🎂 How To Make James Martin Chocolate Fondant
- Set the oven temperature to 200 degrees Celsius (or 392 degrees Fahrenheit) (without fan). Put a baking sheet in the center of the oven.
- Grease 6 ramekins thoroughly with the softened butter.
- Melt the butter and chocolate in a tiny bain-marie (bowl set over a pan of simmering water), or microwave for brief periods on low power.
- Blend the chocolate ingredients with a whisk and put them aside to cool.
- Combine the eggs, sugar, flour, and salt in a medium-sized mixing basin and whisk until smooth. Add the chocolate mixture and stir it in with a whisk.
- Distribute the mixture evenly among the ramekins, filling them approximately halfway. Put the ramekins on a baking sheet and bake for 10 to 12 minutes.
- When the Chocolate Fondants have risen and broken on top but the centers are still liquid, they are done.
- Dust with powdered sugar or cocoa powder to taste. Start serving right away.
💭 Recipe Tips
- The perfect molten center can be achieved by baking the fondants for 10–12 minutes.
- Make sure the ramekins are well-greased so the fondants can be removed easily after baking.
- If you want the greatest flavor and texture, go for high-quality dark chocolate with at least 70% cocoa.
- Eggs should be at room temperature for a more uniform batter and more consistent baking.
🍒 What Goes Well With James Martin Chocolate Fondant?
James Martin’s Chocolate Fondant should be accompanied by a complementary flavor or texture, such as vanilla ice cream, whipped cream, fresh berries, or raspberry coulis.
🎚 How To Store Leftover James Martin Chocolate Fondant?
- In The Fridge: You may preserve leftover chocolate fondant in the fridge for up to 3 days if you place it in a tightly sealed container.
- In The Freezer: Leftover fondant can be frozen for up to 1 month if kept in plastic-wrapped ramekins. Put in the refrigerator to defrost when ready to eat.
🥵 How To Reheat James Martin Chocolate Fondant?
- Microwave: Set chocolate fondant on a microwave-safe plate and heat for 10 to 20 seconds on medium power or until warm.
- Air Fryer: Let the air fryer get up to a temperature of about 350 degrees Fahrenheit then throw ramekin chocolate fondant in the air fryer basket and heat for 5 to 6 minutes.
FAQs
Does chocolate fondant dry hard?
Chocolate fondant hardens faster when refrigerated, but the molten center remains soft and indulgent, while the outer edges may develop a slight firmness.
Why did my chocolate fondant collapse?
Your chocolate fondant’s collapse is due to baking duration. Too long, the center loses its liquid, causing the collapse.
What is the difference between chocolate fondant and souffle?
Chocolate fondant is dense and fudgy with a recognizable gooey center, whereas souffle is airy and rises with beaten egg whites, offering a lighter texture.
Why is my chocolate fondant not holding its shape?
Your chocolate fondant may not hold its shape due to over-kneading or excess liquid. A delicate balance in handling and ingredients ensures proper consistency.
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James Martin Chocolate Fondant Nutrition Facts
Amount Per Serving
- Calories 106
- Total Fat 0g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 3.1mg
- Potassium 1.1mg
- Total Carbohydrates 26g
- Dietary Fiber 0g
- Sugars 25g
- Protein 0g
James Martin Chocolate Fondant
Description
James Martin’s Chocolate Fondan makes it a decadent treat. In just 12 minutes and with only three ingredients, you can have a delectable delight that will make your mouth wet.
Ingredients
Instructions
- Set the oven temperature to 200 degrees Celsius (or 392 degrees Fahrenheit) (without fan). Put a baking sheet in the center of the oven.
- Grease 6 ramekins thoroughly with the softened butter.
- Melt the butter and chocolate in a tiny bain-marie (bowl set over a pan of simmering water), or microwave for brief periods on low power.
- Blend the chocolate ingredients with a whisk and put them aside to cool.
- Combine the eggs, sugar, flour, and salt in a medium-sized mixing basin and whisk until smooth. Add the chocolate mixture and stir it in with a whisk.
- Distribute the mixture evenly among the ramekins, filling them approximately halfway. Put the ramekins on a baking sheet and bake for 10 to 12 minutes.
- When the Chocolate Fondants have risen and broken on top but the centers are still liquid, they are done.
- Dust with powdered sugar or cocoa powder to taste. Start serving right away.
Notes
- The perfect molten center can be achieved by baking the fondants for 10–12 minutes.
- Make sure the ramekins are well-greased so the fondants can be removed easily after baking.
- If you want the greatest flavor and texture, go for high-quality dark chocolate with at least 70% cocoa.
- Eggs should be at room temperature for a more uniform batter and more consistent baking.