Chocolate Fondant Cake with Frangelico Caramel Sauce

Ingredients

For the Fondant Cakes (makes 4–6 individual cakes):

• 6 oz (170 g) bittersweet chocolate (60–70%), chopped

• ½ cup (115 g) unsalted butter, cubed

• 3 large eggs

• 3 large egg yolks

• ½ cup (100 g) granulated sugar

• ¼ cup (30 g) all-purpose flour

• Pinch of salt

• Cocoa powder or butter + flour, for dusting ramekins

For the Frangelico Caramel Sauce:

• 1 cup (200 g) granulated sugar

• ¼ cup (60 ml) water

• ½ cup (120 ml) heavy cream, warmed

• 3 tbsp unsalted butter

• 2–3 tbsp Frangelico (hazelnut liqueur)

• Pinch of sea salt

Instructions

1. Prepare ramekins:

• Grease 4–6 small ramekins with butter, then dust with cocoa powder (or flour). Tap out excess. Set aside.

2. Make the fondant batter:

• Melt chocolate and butter together in a heatproof bowl over a saucepan of simmering water (or microwave in short bursts). Stir until smooth.

• In another bowl, whisk eggs, yolks, and sugar until pale and slightly thickened.

• Fold melted chocolate mixture into egg mixture. Gently sift in flour and salt, folding until just combined.

• Divide batter among prepared ramekins. Refrigerate for at least 30 minutes (can be made up to 1 day ahead).

3. Bake the fondants:

• Preheat oven to 425°F (220°C).

• Place ramekins on a baking sheet and bake for 10–12 minutes. The edges should be set but the center still soft.

• Rest 1 minute, then carefully run a knife around edges and invert onto plates.

4. Make the Frangelico Caramel Sauce:

• In a saucepan, combine sugar and water. Cook over medium heat without stirring until sugar turns a deep amber.

• Remove from heat and carefully whisk in warm cream (it will bubble vigorously).

• Stir in butter, then add Frangelico and a pinch of sea salt. Mix until smooth.

5. Serve:

• Plate warm fondant cakes, drizzle generously with Frangelico caramel sauce, and finish with a sprinkle of flaky sea salt or crushed toasted hazelnuts.