Chocolate Skillet Fondants
Dense, fudgy chocolate fondants cooked in a skillet with a soft, creamy center. A quick sweet treat made from pantry staples.
- Total
- 15 min
- Prep 5 · Cook 8 · Rest 2
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Folding
- Sweet
- Quick
- Creamy
- Oven
Instructions
-
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.
~2 min
Melting butter first and cooling slightly prevents it from cooking the egg when combined.
-
Whisk 1 egg with 25 g sugar until pale and slightly thickened, about 1 minute.
~1 min
Whisking egg and sugar aerates the mixture, helping the batter rise and become fluffy.
Whisking Whisk vigorously in a circular motion until the mixture becomes pale and slightly thickened, about 1 minute. Stop when it reaches ribbon stage; over-whisking can make it too airy.
-
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.
~2 min
-
Fold 15 g chocolate chips into the batter.
~1 min
Folding gently preserves air incorporated during whisking, keeping the batter light.
Folding Use a spatula to gently cut down through the batter and fold it over, rotating the bowl. Stop as soon as the chips are evenly distributed to avoid deflating the batter.
-
Heat the same skillet over low-medium heat. Pour in the batter and spread to about 1.5 cm thickness.
~1 min
-
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.
~5 min
Cooking on low-medium heat ensures the outside sets without burning while the center stays soft.
Keep the heat low-medium so the outside sets without burning while the center stays soft and fudgy.
-
Slide onto a plate and let rest 2 minutes before serving.
~2 min
Resting allows residual heat to finish cooking the center and lets the fondant firm up for easier handling.