Molten Chocolate also known as Chocolat Fondant is one the greatest desserts to serve and to indulge in. There was a time when it seemed to be on every self-respecting restaurant’s menu, which speaks of how much people like molten chocolate. Cooking it just enough and unfolding it can be tricky, but if you follow a few simple steps you will have an amazing dessert in 20 minutes from start to finish. The leading principals here are the following: use the best quality chocolate you can find; invest in the high quality ramekins, this will make unmolding easy; and last but not least, you much rather undercook than overcook you molten chocolate.
200g dark chocolate
200g whipping cream
1/4 cup sugar
1 Tbs unsweetened cocoa plus more for dusting
1 Tbs flour plus more ramekins
butter for ramekins
Preheat the oven to 225C/450F
Start by buttering the ramekins generously and then lightly dusting them with flour.
Make the chocolate mixture: Combine the chocolate and the cream in a bowl oven a double boiler stirring constantly until the chocolate melts completely. Sift the cocoa powder over the melted chocolate and mix well. Sifting it will prevent lumps.
In a medium bowl beat the eggs and sugar until pale, about 2 minutes. Add the flour and beat to combine. Fold the melted chocolate into the eggs with a spatula. I like to transfer the mixture to a measuring cup as it makes pouring it into the ramekins easier. Place the ramekins on a baking sheet and divide the chocolate mixture between them. Bake in middle position on 225C/450F for 8-10 minutes, depending on the performance of your oven. The cakes should be puffed on top but still jiggling in the middle.
Unmold: Unmolding is the most challenging part for most people. But the secret is to use the best quality ramekins and to butter and flour them well before pouring in the chocolate mixture. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate and flip.
Serve immediately with a dollop of vanilla ice-cream, berries and a dash of cocoa.
Make it ahead: You can mix the batter up to 3 hours ahead of time and refrigerate it. Bring it to room temperature before baking. You could also bake your Molten chocolate cakes the day before and chill the ramekins covered with plastic wrap. When you are ready to serve, unmold and heat up for 30 seconds in the microwave. Keep in mind however, that there is a chance that your cakes start oozing while in the microwave depending of how well cooked they are. Therefore, if you are hosting a formal dinner it is preferable to bake them right before dessert time. Take the remekins out of the fridge at the same time you are serving the main course to allow them to come to room temperature and then pop them in the oven as you start clearing the table for dessert.