Easy Chocolate Fondant Cake (that you can prep, freeze and serve in no time)
It takes about 15 minutes to prep the batter and 12 minutes to cook the cakes from fresh. Store in the fridge for up to 24 hours (cook 14 minutes) or freeze up to a four weeks (cook for 16 minutes). Ovens and ramekin sizes vary but a good indication of when the cakes are ready is a risen, slightly dry and crusty top that's not too 'soggy' when you press down on it. You may need to make a experimental batch first to adjust cooking times for your equipment - cook one at a time and check. Ramekins I used: ceramic, 8cm in diameter / 4cm high plus rim.
For the Chocolate Fondant Cakes:
- 100 g dark chocolate
- 100 g butter or coconut oil
- 100 g unrefined caster sugar
- 2 eggs
- 2 egg yolks
- 100 g plain flour
- extra butter or coconut oil and flour to prep ramekins
To prep the ramekins:
Grease ramekins with plenty of butter or dairy free spread, they should have a nice, thick layer of grease all the way around the walls and on the bottom. Add 1 tablespoon of flour to the ramekins to dust the butter, shake excess flour out. Place ramekins in the fridge to chill and set.
To make the Fondant Cake Batter:
Place chocolate and butter or dairy free spread in a microwave safe bowl.
Heat on medium-low setting in 30 second intervals, mixing after each zap until the chocolate and butter are melted and blended together.
Set aside to cool slightly.
In the meantime, place eggs, egg yolks and sugar into a bowl of an electric mixer.
Beat on medium-high speed until the mixture is pale (3-5 minutes), roughly doubled in size and a line drawn in the batter leaves a trail.
Change the setting to low, add flour and increase speed to medium to incorporate the flour (30 seconds).
Add melted chocolate and butter, a quarter at a time and continue beating until the mixture is smooth and well combined.
Divide mixture between 4 ramekins.
You can now make the choice of whether to bake now, bake later or freeze.
If saving for later, cover ramekins tightly with cling film and chill in the fridge first before freezing.
Remove ramekins from oven. Run a knife alongside the wall of the ramekin to make sure the fondant is not stuck.
Place a serving plate upside down on top of the ramekin. Holding the plate and ramekin together, flip the whole thing upside down whereby the plate is now on the bottom.
Stand on the kitchen bench and lift off the ramekin. You may need to give it a gentle up-down shake.
Serve with your choice of ice cream, whipped cream or diced fruit such as berries or orange segments.