Recipes / Chocolate Fondant


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Restaurant: One if by Land, Two if by Sea
Serves 8

9 ounces (18 tablespoons; 2 sticks plus 2 tablespoons) unsalted butter
3 tablespoons unsweetened cocoa
6 ounces bittersweet chocolate, at least 70% cacao solids (see tip)
½ vanilla bean, halved lengthwise, seeds scraped out and reserved
6 eggs, separated, at room temperature
1/3 cup sugar
1 tablespoon all-purpose flour
Vanilla ice cream or whipped cream, for serving

Use 2 tablespoons of the butter to grease 8 (4-ounce) soufflé dishes or ramekins. Muffin tins can be used. Dust the ramekins with the cocoa. Place the remaining 2 sticks of butter, the chocolate and vanilla seeds in the top of a double boiler and stir over simmering water until the mixture is melted and smooth. Transfer to a large mixing bowl and set aside to cool. Beat the egg whites until frothy, then beat until softly peaked, adding the sugar gradually. Fold the flour into the chocolate mixture. Lightly beat the egg yolks, then stir them into the chocolate mixture. Fold in the egg whites. Transfer the mixture to the prepared ramekins, cover with plastic wrap and refrigerate overnight. About 30 minutes before serving time, preheat the oven to 350 degrees. Place the ramekins in the oven and bake about 12 minutes. The tops of the cakes will be barely firm but the cakes will show signs of releasing around the sides. A cake tester will not come out clean. Remove the cakes from the oven, quickly run a knife around each, then invert them onto individual plates. If you have used muffin tins, place a baking sheet or a plastic cutting board over the tins to invert them all at once. Serve the cakes before they cool and start to sink, with whipped cream or ice cream alongside.

Tip: Many of the finer brands of semisweet and bittersweet chocolate are now sold with the percentage of cacao solids indicated on the label. The higher the percentage, the more bitter the chocolate.


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    One If By Land, Two If By Sea
    17 Barrow St.
    Manhattan – West Village
    NY 10014

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