Original Recipe: Fondant Chocolate
This recipe is somewhat silly.
You can already probably find a molten chocolate cake recipe anywhere! They’re already fairly popular, and you can get them all over the place.
The reason I’m posting a Japanese recipe is mostly because I’m nostalgic–I didn’t know that molten chocolate cakes existed until I found a cooled, easy-to-eat version that was available at the Beard Papa in the Nanba Walk.
So, because Japan introduced me to molten chocolate cakes (or, as they’re called there, Fondant Chocolate, or フォンダンショコラ), I found a Japanese recipe!
My Results with this Recipe
oh god they are so good *gurgle choke*
I didn’t have the right sized ramekins for this (mine are too big, so my cakes are thin and flat) but it really doesn’t matter. These are heavenly.
Oh man, it’s hard to eat them without getting a wicked sugar rush, though.
Time Required: 30 minutes
Amount Made: Depends on the size of the ramekins
Cookware required: 4 to 5 6oz ramekins. (Note: as I don’t have pretty little 6 ouncers, I don’t know exactly how many you need. The recipe calls for 4-5, too.)
- 100g baking chocolate
- 110g unsalted butter
- 100g powdered sugar
- 50g flour
- 2 eggs
- 2 egg yolks
1. Preheat oven to 400F (actually 210C/410F).
2. Dice up the baking chocolate and butter. put in a microwavable butter and microwave them until they’re soft enough to mix together.
3. Add the powdered sugar and flour. (The mixture will be kind of firm and dough-like.)
4. In a separate bowl, mix the egg yolks and eggs together. Then add to the chocolate mixture. Fold the chocolate into the eggs until it’s moist enough that you can mix it without splashing all over the place.
5. Spray the ramekins with cooking spray. (Otherwise you will never get them out.) Fill the ramekins about 3/4 of the way full. Bake them for 8-10 minutes. (At 400F, which is a little low, it took me about 10 minutes, and another minute probably would have been good.)
6. Wait at LEAST 2 minutes to try to get them out of the ramekins. Run a knife carefully along the sides, and upturn them onto a plate.
7. Dust with powdered sugar. Serve with your favorite fruit (or devour them like the chocolate fiend you most certainly are.)
Ideally, these should be firm on the outside and with a gooey chocolate center. If it’s cake like through and through, you cooked them too long. (They’re probably still good, though.)