10 Minute Easy Baked Chocolate Fondant
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INGREDIENTS
- 10.6 ounces/300 grams dark chocolate
- 7 ounces/200 grams butter
- 5 large eggs
- ½ cup/100 grams sugar
- 1¼ cups/150 grams white flour
- A pinch of salt
Filling:
- Hazelnut spread or your favorite spread
INSTRUCTIONS
- Preheat the oven to 355°F (180°C) on convection mode.
- Melt the dark chocolate and butter in a pot or in the microwave in short bursts. Stir in the eggs and whisk until combined. Add the white flour, sugar, and a pinch of salt, and mix until the batter is smooth and uniform.
- Transfer the mixture to about 1/3 height in individual rings or baking dishes. Place a tablespoon of hazelnut spread in the center, then cover with the mixture up to about 3/4 of the height of the dish or ring. Bake in the preheated oven for about 10 minutes, or until the sides are set and the center is slightly jiggly.
MY NOTES
FAQ
Can I use milk chocolate in this baked chocolate fondant?
Using milk chocolate instead of dark chocolate in a baked chocolate fondant recipe is possible, but it will alter the taste and texture. Milk chocolate is sweeter and contains more sugar and milk solids than dark chocolate, resulting in a milder, creamier flavor. You might need to adjust the sugar content in the recipe to balance the sweetness. Additionally, milk chocolate has a lower melting point, so keep an eye on the baking time to prevent overcooking.
Prevent the baked chocolate fondant from collapsing?
To prevent your baked chocolate fondant from collapsing, ensure you don’t overbake it; bake until the edges are set and the center is slightly jiggly. Avoid opening the oven door frequently, as temperature fluctuations can cause collapsing. Use room-temperature ingredients for a smooth batter. Gently fold in the flour to avoid knocking out the air. Finally, let the fondant rest for a few minutes after baking before removing it from the mold to allow it to set properly.
Can I prepare the batter in advance and bake it later?
Yes, you can prepare the chocolate fondant batter in advance and bake it later. Simply mix the batter and pour it into the baking dishes or molds. Cover and refrigerate for up to 24 hours. When ready to bake, let the batter sit at room temperature for about 20-30 minutes to ensure even baking. This method is convenient for entertaining, allowing you to have a delicious, freshly baked dessert with minimal effort when needed.
The best way to melt chocolate and butter together
The best way to melt chocolate and butter together is to use a double boiler. Place a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Add the chocolate and butter to the bowl, stirring occasionally until melted and smooth. Alternatively, you can use the microwave: heat the chocolate and butter in 20-30 second intervals, stirring between each interval until fully melted. Both methods prevent burning and ensure a smooth mixture.
How to make this baked chocolate fondant gluten free
You can use gluten free flour for this chocolate fondant recipe. Substitute the all-purpose flour with a 1-to-1 gluten free flour blend that includes xanthan gum or guar gum, which helps replicate the texture of wheat flour. Ensure the blend is suitable for baking. The texture and flavor of the fondant may vary slightly, but it should still be delicious. Be sure to follow the instructions on the gluten free flour package for the best results.
How to know when the fondant is perfectly baked
To know when the fondant is perfectly baked, look for the following signs: the edges should be set and firm, while the center should remain slightly jiggly. The top will form a thin, slightly cracked layer. To check, gently shake the baking dish; if the center quivers but doesn’t collapse, it’s done. Avoid overbaking, as this can cause the fondant to lose its gooey center. Let it rest for a few minutes before serving for best results.
What can I substitute the hazelnut spread with?
You can substitute hazelnut spread with other ingredients in this chocolate fondant recipe. Consider using peanut butter, almond butter, or another nut butter for a different flavor. You can also use fruit preserves, caramel, or chocolate ganache for a unique twist. If you prefer a non-nut option, try using cream cheese, marshmallow fluff, or a small piece of chocolate. Adjust the amount based on your chosen substitute, keeping in mind the texture and taste of the final dessert.
What to do if the baked chocolate fondant turns out too dry
If your baked chocolate fondant turns out too dry, it’s likely overbaked or made with incorrect proportions. To fix it, reduce the baking time next time and ensure the center remains slightly jiggly. For a dry fondant, try serving it with a scoop of ice cream or a drizzle of sauce to add moisture. To adjust the recipe, check that the ingredients are measured accurately and consider reducing the flour or increasing the butter for a richer texture.
How should I store leftover baked chocolate fondant?
To store leftover the baked chocolate fondant, let it cool to room temperature, then cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days. When ready to enjoy, gently reheat it in the microwave for about 10-15 seconds to restore its gooey center, or bake it at 350°F (175°C) for a few minutes. Avoid storing fondant in the freezer, as it can affect the texture and consistency.
Do I have to bake the fondant on convection mode?
No, you do not have to use convection mode for this recipe. Simply preheat your oven to 355°F (180°C) and bake the fondant as directed. Without the fan, you may need to adjust the baking time slightly, so start checking a minute or two earlier. The fan setting helps bake more evenly, but the fondant will still turn out delicious if you use conventional baking. Just ensure even heat distribution and avoid overbaking.
