Vermicular | Chocolate Fondant

Chocolate Fondant

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
13 min
Cooking Steps

[MED] 3 min + 10 min


2 ¾ oz (80 g) sweet chocolate, finely chopped
⅓ cup (80 g) unsalted butter
2 medium eggs
1 tablespoon (15 g) granulated sugar
¼ cup (30 g) cake flour, sifted
Powdered sugar, as desired

4 small ramekins

  1. In a small bowl, whisk eggs and sugar together thoroughly.

  2. In a separate bowl, melt chopped chocolate and butter over a double boiler. Once melted, add sifted cake flour to the mixture and mix well. Then, add the egg and sugar mixture from Step 1 and thoroughly combine using a rubber spatula.

  3. Brush the insides of the ramekins with melted butter (not included in ingredients) and sprinkle with granulated sugar (not included in ingredients) to coat the ramekins. Pour the batter equally into the four ramekins.

  4. Pour 200 ml of water (not included in ingredients) into the pot. Place a piece of parchment paper, cover, and heat over [MED] heat. Once steam vigorously appears, uncover and arrange the ramekins inside the pot. Place crinkled aluminum foil on top, cover, and steam-bake over [MED] heat for 10 minutes.

  5. Turn off heat, remove the ramekins from the pot, and dust powdered sugar on top. Serve while hot.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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