Our Chef’s Favorite Dessert: Warm Chocolate Fondant

If you ask our pastry team which dessert they’re proudest of, the answer is almost always the same: warm chocolate fondant, with its molten center that spills out the moment you break into it.

What you’ll need (makes 4): 200g good dark chocolate, 200g butter, 4 large eggs, 100g sugar, 60g flour, plus extra butter and cocoa for the molds.

Start by generously buttering four small ramekins and dusting them with cocoa powder, tapping out the excess. This step matters more than it seems; it’s what lets the fondants release cleanly later.

Melt the chocolate and butter together gently, either over a double boiler or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly.

In a separate bowl, whisk the eggs and sugar together until pale and slightly thickened. Fold in the melted chocolate mixture, then gently fold in the flour until just combined, taking care not to overmix.

Divide the batter between the ramekins and bake at 425°F (220°C) for about 11 to 13 minutes. The edges should look set while the very center still has a slight jiggle; that’s exactly what you want.

Let them rest for just a minute, then invert onto plates and serve immediately, ideally with a scoop of vanilla ice cream melting gently alongside. That first cut into the center is always the best part.