Individual Chocolate Cake Fondant – a delicious recipe with chocolate, butter, eggs, egg yolks, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Chop the chocolate up into smaller pieces and melt butter and chocolate in separate bowls over broiler.
3
(Sometimes when I'm lazy I just put them together in the microwave at 50% power and stir every 30 seconds).
4
Mix eggs& sugar well, then add flour to the eggs and sugar, and mix together.
5
Stir melted butter& chocolate together (If you melted them separately).
6
Pour in chocolate/butter mixture into sugar mixture and stir to combine, but don't over-mix.
7
Pour final mix into individual tin baking cups (muffin tins, or cleaned-out tuna cans work really well too).
8
Bake at 350F for 8 minutes NO LONGER THAN 8 MINUTES.
9
Remove from oven and let cool for 5 minutes before turning out.
10
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%.
924
kcal
Calories
60
g
Fat
72
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 ounces dark semi-sweet chocolate (very good quality, like Godiva or Lindt), 5 ounces butter, 4 whole eggs, 3 egg yolks, and more.
Yes, Individual Chocolate Cake Fondant falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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