Quick and Easy Mini Chocolate Fondant Recipe
Shoutout to my BFF Ingrid for sharing this recipe!
Nothing feels better on a chill autumn night than a warm cup of tisane and a French chocolate fondant, while watching a feel-good movie under a thick blanket. Am I right? As we were thinking through La Box Automne experience, we wanted to bring that warm, cosy feeling into your home. We partnered with the talented Monique of Rêves d’Argile to create a ceramic tumbler and spoon set, that can be used for an espresso, or for the delicious mini lava cake recipe I’m about to share. The recipe is simple, and the size of the tumbler is perfect to give you that decadent chocolate taste without making your stomach full.
Recipe for Mini Chocolate Fondant
Serving: 3-4 tumblers or 2 ramekins
Time: 10 minutes prep, 60 minutes in the fridge, 8 minutes in the oven
What you need:
2 eggs
2 1/2 tablespoons of all purpose flour (or chestnut flour)
3 2/3 tablespoons of granulated sugar (or agave)
5 tablespoons of semi-sweet chocolate chips
3 1/2 tablespoons of butter
1 tablespoon of milk (dairy or almond)
How to make the chocolate fondant mini cake:
Melt the chocolate and butter together (bain marie or microwave).
In a medium size bowl, mix together the eggs and sugar.
Pour in the melted chocolate and butter, and mix.
Slowly incorporate the flour, then add the milk.
Pour into the tumblers or ramekins (leaving one inch to the top, as it will rise) and put in the fridge for one hour.
Turn on oven at 395F and place the tumblers or ramekins in for about 8 min. Watch closely (it will bubble!) and remove when the cake has risen and looks firmer. Your mini chocolate cake is ready.
Grab a spoon, a cosy blanket and enjoy!