Description
A rich, gooey chocolate dessert with a soft center and silky texture. Made with high-quality dark chocolate, butter, sugar, and flour, this easy one-pan recipe delights chocolate lovers of all ages.
Ingredients
200g dark chocolate (50–70% cacao), 150g unsalted butter (softened), 100g granulated sugar, 3 large eggs (room temperature), 80g all-purpose flour (sifted), 25g tapioca starch (optional for extra moisture)
Instructions
Preheat oven to 180°C (350°F)
Line a 6-hole mini-muffin tin with paper cases or use a small ramekin with parchment paper
Melt chocolate and butter in a microwave-safe bowl (30-second intervals with stirring) or double boiler until smooth
Mix in sugar, whisk until pale
Add eggs one at a time, blending completely after each
Gently fold in sifted flour and tapioca starch until no dry patches remain
Divide batter into prepared molds, filling 2/3 full
Bake for 12–15 minutes (centers should still be slightly wobbly)
Let cool 5 minutes before unmolding
Notes
Use quality chocolate with at least 50% cacao
Test doneness by gently shaking the mold – batter should hold shape but not be fully set
Store in sealed containers for up to 2 days
- Prep Time: 15
- Cook Time: 15
- Category: Gâteaux
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini fondant
- Calories: 450
- Sugar: 15g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg