Individual Chocolate Cake Fondant Recipes

CHOCOLATE FONDANT

Steps:

• First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
• Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
• In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
• Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
• Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
• Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
• Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
• Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
• Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
• Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

FLOURLESS FRENCH CHOCOLATE FONDANT CAKE

Steps:

• Gather the ingredients.
• In a large saucepan, stir together the egg yolk and the granulated sugar until it turns light yellow and slightly foamy. In a separate small saucepan over low heat, bring the milk to a simmer.
• Once the milk is just beginning to bubble (be careful not to let the milk boil or the milk may curdle), add half of the milk, whisking constantly, to the egg-sugar mixture. Add the remainder of the hot milk to the tempered eggs, continue stirring, and cook over low-medium heat for 1-2 minutes, until the mixture thickens and coats a spoon.
• Place the chopped chocolate into a double boiler set over 2 inches of simmering water. Pour the milk-egg mixture over the chocolate, stirring constantly, until it is melted and the mixture is completely smooth. Chocolate can be melted in the microwave but this must be approached with caution as the chocolate can easily burn.
• Add the butter and the vanilla extract to the hot chocolate milk mixture and continue cooking and stirring until the butter is completely melted about 3 minutes. Pour the batter into a very lightly greased 9-inch loaf pan or classic round tin and refrigerate the chocolate fondant for 6 to 8 hours, or overnight.`
• To unmold the cake, place the bottom of the pan into a large pan of hot water for 30 seconds. Loosen the edges of the cake with a butter knife or an offset spatula, and invert it onto a chilled serving platter. Cut the cake into crosswise slices and serve it cold.

FONDANT AU CHOCOLAT

Steps:

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

INDIVIDUAL CHOCOLATE CAKES

Steps:

• Preheat oven to 450 degrees.
• Butter four 4-ounce ramekins and lightly dust the inside of each ramekin with cocoa powder, tilting to coat; tap out any excess and set aside.
• Heat butter and chocolate in heatproof bowl set over (but not touching) simmering water until chocolate is almost completely melted.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs, egg yolks, and sugar until light and thick.
• Slowly add butter mixture to mixer; add flour and mix until well combined. Divide batter between prepared ramekins. Place ramekins on a baking sheet and transfer to oven. Bake until sides are set and center is soft, 7 to 10 minutes.
• Invert each mold onto a plate and let stand for about 10 seconds. Gently tap the tops of molds and carefully lift to remove. Sprinkle with confectioners' sugar, if desired; serve immediately.

INDIVIDUAL CHOCOLATE INDULGENCE CAKE

Steps:

• Preheat the oven to 400 degrees F.
• In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
• For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
• In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
• Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
• The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.

CHOCOLATE FONDANTS

Steps:

• Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 dariole or pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds.
• Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water and stir occasionally until melted. allow to cool slightly.
• Using electric beaters, whisk together the whole eggs, yolks, sugar and a pinch of salt until pale and moussey (the mixture should almost double in volume), this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr.
• Put on a hot baking tray and cook for 12-14 mins until the tops are set and coming away from the sides of the moulds. Stand for 30 secs, then serve in the moulds or turn out onto plates. Great with clotted cream or plain ice cream.

CHOCOLATE FONDANT MINI-CAKES

Steps:

• Preheat oven to 425°F.
• Butter 6 - 2/3 cup - ramekins.
• Dust lightly with cocoa.
• Melt the butter and bittersweet chocolate over very low heat in a double boiler.
• Set aside.
• In a bowl, beat the eggs, egg yolks and sugar until pale.
• Add the melted chocolate preparation and stir well.
• Sift the flour and carefully fold it into the mixture.
• Bake in the lower third of the oven for 9 - 11 minutes.
• The tops of the cakes should be cooked and the centres still liquid.
• Let the cakes rest for a minute before turning them onto plates.
• Dust with icing sugar or cocoa before serving.

INDIVIDUAL CHOCOLATE CAKE FONDANT

Steps:

• Preheat oven to 350°F.
• Chop the chocolate up into smaller pieces and melt butter and chocolate in separate bowls over broiler.
• (Sometimes when I'm lazy I just put them together in the microwave at 50% power and stir every 30 seconds).
• Mix eggs& sugar well, then add flour to the eggs and sugar, and mix together.
• Stir melted butter& chocolate together (If you melted them separately).
• Pour in chocolate/butter mixture into sugar mixture and stir to combine, but don't over-mix.
• Pour final mix into individual tin baking cups (muffin tins, or cleaned-out tuna cans work really well too).
• Bake at 350°F for 8 minutes NO LONGER THAN 8 MINUTES.
• Remove from oven and let cool for 5 minutes before turning out.
• Serving suggestion: Plate with raspberry sauce and sprinkle with powered sugar, or topped with espresso ice cream, or bring 1 and 1/2 cups red wine, lemon zest and cinnamon to a boil, then reduce by 50%.