Chocolate fondant with a molten centre in a kamado: the perfect barbecue cooking
The chocolate fondant with a melting heart cooked in the QUATRO kamado is the perfect demonstration that this ceramic barbecue is not limited to meats and grilling. Thanks to its gentle, stable, and enveloping heat, the kamado transforms into a true pastry oven, capable of providing precise cooking, ideal for delicate desserts.
Baked in small ramekins, the chocolate fondants develop a fine and soft crust, while the centre remains intensely gooey, hot and shiny. Indirect cooking in a kamado prevents any drying out and preserves the melting texture of the chocolate, without excessive smoky flavour.
Material
Ingredients
For 4 people / ramekins :
- 100 g of dark cooking chocolate (60–70% cocoa)
- 80 g of unsalted butter
- 2 eggs
- 60 g of sugar
- 40 g of flour
- 1 pinch of salt
- (optional) ½ tsp of vanilla or a pinch of fleur de sel
The steps
Step 1: Preparation of the kamado (very important)
1. Light your kamado for indirect cooking
2. Place the deflector / stone in position
3. Stabilise the temperature at 180 °C
4. No smoke required → clean coal, stable draw
!! We are looking for a comforting warmth, not an aggressive one.
Step 2: Prepare the dough
Gently melt the chocolate + butter (bain-marie or residual heat from the kamado)
2. Whisk the eggs + sugar until you achieve a pale mixture
3. Fold in the melted chocolate
4. Add the flour and the salt
5. Mix just the right amount (not too much)
Step 3: Assembly
Butter 4 small ramekins carefully
• Fill the device to ¾
• (Option for an even more gooey centre ➝ add a small square of dark chocolate in the middle)
Step 4: Cooking on the kamado
• Place the ramekins on a rack, above the deflector
• Close the lid
Cooking time:
• 8 to 9 minutes → very runny centre
• 10 minutes → melting heart / semi-melting
!! Do not open the kamado during cooking.
Step 5: Rest
• Take out the ramekins
• Leave to rest for 1 minute
• To be served in the ramekin (removing it from the mould is risky for the heart)
For decoration and flavour, add icing sugar and whipped cream with cinnamon!
Why cook a chocolate fondant in a kamado?
Cooking with a kamado offers several decisive advantages for chocolate desserts:
• Perfectly controlled temperature (170–180 °C)
• Even heat distribution thanks to the ceramic
• No direct flame, ideal for sensitive preparations
• Result comparable to a traditional oven, with superior thermal inertia
Unlike a traditional barbecue, the kamado allows for gentle and even cooking, which is essential for achieving a molten centre without overcooking the exterior.
The kamados
Discover the different models of kamados!