Chocolate Fondant with Chocolate Sauce & Vanilla Crumble

Rich Chocolate Molten Center Crunchy Topping

A decadent chocolate fondant cake with gooey molten center, served with glossy chocolate sauce and buttery vanilla crumble.

Chocolate Fondant Mix

• Butter – 150 g
• Dark chocolate 64% – 150 g
• T55 flour – 20 g
• Vanilla essence – 3 g
• Sugar – 100 g
• Eggs – 240 g

Total: 663 g batter

Chocolate Sauce

• Cocoa powder – 100 g
• Sugar – 400 g
• Salt – 4 g
• Water – 480 g
• Vanilla – 40 g

Total: 1000 g sauce

Vanilla Crumble

• T55 flour – 335 g
• Almond powder – 100 g
• Baking soda – 5 g
• Butter – 282 g
• Salt – 8 g
• Sugar – 268 g

Total: 998 g crumble

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Method

1. Fondant mix: Melt butter and dark chocolate together. Whisk eggs and sugar until pale, fold in vanilla and flour. Combine with melted chocolate mix.
2. Pour into greased molds. Chill batter for 30 min before baking.
3. Bake at 200 °C (392 °F) for 10–12 min until edges are set but centers remain soft. Rest 2 min before unmolding.
4. Chocolate sauce: Whisk cocoa, sugar, and salt with water. Heat gently until dissolved, add vanilla, simmer until glossy.
5. Crumble: Rub butter into flour, almond powder, sugar, and salt until sandy. Bake at 180 °C for 12–15 min until golden.
6. Serve: Place fondant on plate, drizzle with warm chocolate sauce, sprinkle vanilla crumble.

© Chocolate Fondant with Sauce & Crumble – molten, rich, and indulgent