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Dense, fudgy chocolate fondants cooked in a skillet with a soft, creamy center. A quick sweet treat made from pantry staples.
Made August 24, 2026
Prep
5m
Cook
8m
Serves
Difficulty
easy
Allergens: dairy, egg, gluten
Cook until the egg is fully set; the center should be soft but not runny.
Wash hands, utensils, and surfaces after handling raw egg to avoid cross-contamination.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
20 g butter
1 egg
25 g sugar
30 g flour
10 g chocolate powder
30 ml milk
1 pinch vanilla powder
15 g chocolate chips
Chef's tip: Keep the heat low-medium so the outside sets without burning while the center stays soft and fudgy.
Preheat the oven to 180°C (350°F). Melt 20 g butter in a non-stick skillet over low heat, then pour into a mixing bowl and let cool slightly.
Whisk 1 egg with 25 g sugar until pale and slightly thickened, about 1 minute.
Add 30 g flour, 10 g chocolate powder, 1 pinch vanilla powder, and 30 ml milk to the egg mixture. Whisk until smooth and thick.
Fold 15 g chocolate chips into the batter.
Heat the same skillet over low-medium heat. Pour in the batter and spread to about 1.5 cm thickness.
Cook until the edges look set and the bottom is golden, about 3 minutes. Flip with a spatula and cook the other side until set but still soft in the center, about 2 minutes.
Slide onto a plate and let rest 2 minutes before serving.