Molten Chocolate and Espresso Fondants

posted: 06/30/10
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Molten Chocolate and Espresso Fondants


  • 1 tablespoon/15 g plus 2 sticks (1 cup)/226 g unsalted butter
  • Unsweetened cocoa powder, for dusting
  • 2 tablespoons/5 g freeze-dried instant coffee
  • 8 ounces/225 g dark chocolate (70% cocoa solids), chopped
  • 4 large free-range eggs
  • 4 large free-range egg yolks
  • 3/4 cup/150 g sugar
  • 1/3 cup/50 g all purpose flour, sifted
  • 1 cup/240 ml heavy whipping cream
  • 8 ounces/225 g dark chocolate (70% cocoa solids), chopped
  • Coffee ice cream, to serve


  1. Preheat the oven to 400?F. Coat six 3-inch-/8-cm-deep x 2 1/2-inch-/6-cm-wide molds (such as a popover pan) or six 3/4 cup/180 ml ovenproof custard cups with 1 tablespoon/15 g of butter. Dust the molds with cocoa powder, rolling each mold around to cover the sides and bottoms well and tapping out any excess cocoa.
  2. Stir the chocolate and remaining 2 sticks/226 g of butter and instant coffee in a heavy medium saucepan over a low heat until smooth. Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume. This will take about 3 to 5 minutes.
  3. Fold in the melted chocolate mixture. Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally. Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached). Let the fondants rest for 3 to 4 minutes.
  4. Meanwhile, bring the cream just to a simmer in a heavy medium saucepan over medium heat. Turn off the heat and add the chocolate. Stir constantly until melted and smooth.
  5. Run a small sharp knife around the sides of the molds to loosen the fondants. Place a baking sheet over the popover pan or a plate over each fondant. Holding the baking sheet or plate and mold together, invert the fondants onto the baking sheet or plates, giving a sharp little shake to loosen. The fondants will slide out onto the baking sheet or plates. Spoon the chocolate sauce over the fondants and serve with coffee ice cream.
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