Chocolate fondant in the Air Fryer
Warm French chocolate fondants with a crisp edge and a soft, molten centre, baked in small individual moulds in the air fryer. Turned out and served with a scoop of vanilla ice cream.
Equipment
- 1 Air fryer
- 4 Muffin pans
- 1 Brush
- 1 Pot
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Tongs
- 1 Knife
Ingredients
125 g dark chocolate About 70%, broken into pieces
100 g butter Cubed
2 eggs At room temperature
2 egg yolks
75 g sugar
40 g plain flour
For the moulds
- 15 g butter Softened
1 tbsp cocoa powder
To serve
- vanilla ice cream
icing sugar For dusting
Instructions
Preparation
- Brush the inside of 4 large muffin moulds or ramekins of about 150 ml thoroughly with 15 g butter, right up to the rim.
- Sprinkle 1 tbsp cocoa powder into the moulds, tilt them so the whole inside is coated, and tap out the excess cocoa. That way the fondants release from the moulds when they are turned out.
- Melt 125 g dark chocolate and 100 g butter in a saucepan over a low heat, stirring, until the mixture is glossy. Take the pan off the heat and let the chocolate mixture cool slightly.
- Whisk 2 eggs, 2 egg yolks and 75 g sugar together in a mixing bowl for 1-2 minutes, until the egg mixture is pale and fluffy.
- Stir the warm chocolate mixture into the egg mixture until the batter is smooth and glossy.
- Add 40 g plain flour and fold it in gently with a spatula until there are no more lumps of flour. Don't mix more than necessary.
- Fill the moulds with the batter until they are about three-quarters full.
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Place the moulds in the basket with a little space between them, so the hot air can circulate around them.
- Bake the fondants at 180 °C for 9-10 minutes, until the edge is set and the surface has just firmed up, while the centre still has some give when lightly pressed. Take the basket out and let the fondants rest for 1 minute.
Serving
- Turn the fondants out while they are warm: lift the moulds out with tongs or oven gloves, run a thin knife around the edge, place a plate on top and flip everything over in one quick movement. Carefully lift off the mould.
- Serve the fondants warm with a scoop of vanilla ice cream and a light dusting of icing sugar.
Notes
Tips for a perfect result:
Baking time is everything: the fondants are ready when the edge is firm and the top has just set, while the centre still has some give. Air fryers vary, so check them after 9 minutes the first time. Use a good dark chocolate with about 70% cocoa, and be thorough with the butter and cocoa in the moulds, otherwise the fondants will stick. The centre isn't cooked all the way through, so pregnant women, small children and older people should bake the fondants 2-3 minutes longer. Make ahead:
You can fill the moulds with the batter up to 24 hours ahead and keep them covered in the fridge. Bake them straight from the fridge and add 2-3 minutes to the baking time. Leftovers can be reheated, but the centre won't turn molten again. Variation:
Press a piece of white chocolate or a teaspoon of salted caramel into the centre of each mould before baking, or stir a little grated orange zest or a pinch of flaky sea salt into the chocolate mixture. Serving:
The recipe makes 4 fondants, one per person. Serve them warm with vanilla ice cream, fresh raspberries or a dollop of crème fraîche, and dust with icing sugar just before serving. Portion size:
If your air fryer is smaller and there isn't room for all 4 moulds with a little air between them, you can bake them in two batches. The second batch can wait on the worktop in the meantime.
Baking time is everything: the fondants are ready when the edge is firm and the top has just set, while the centre still has some give. Air fryers vary, so check them after 9 minutes the first time. Use a good dark chocolate with about 70% cocoa, and be thorough with the butter and cocoa in the moulds, otherwise the fondants will stick. The centre isn't cooked all the way through, so pregnant women, small children and older people should bake the fondants 2-3 minutes longer. Make ahead:
You can fill the moulds with the batter up to 24 hours ahead and keep them covered in the fridge. Bake them straight from the fridge and add 2-3 minutes to the baking time. Leftovers can be reheated, but the centre won't turn molten again. Variation:
Press a piece of white chocolate or a teaspoon of salted caramel into the centre of each mould before baking, or stir a little grated orange zest or a pinch of flaky sea salt into the chocolate mixture. Serving:
The recipe makes 4 fondants, one per person. Serve them warm with vanilla ice cream, fresh raspberries or a dollop of crème fraîche, and dust with icing sugar just before serving. Portion size:
If your air fryer is smaller and there isn't room for all 4 moulds with a little air between them, you can bake them in two batches. The second batch can wait on the worktop in the meantime.
Nutrition
Calories: 560kcalCarbohydrates: 42gProtein: 8gFat: 41gSaturated fat: 24gPolyunsaturated fat: 2gMonounsaturated fat: 12gTrans fat: 1gCholesterol: 251mgSodium: 184mgPotassium: 297mgFiber: 4gSugar: 26gVitamin A: 964IUCalcium: 58mgIron: 4.6mgNet carbohydrates: 38g
