Chocolate Fondant Cake


Prepare to be enchanted by the irresistible allure of our Chocolate Fondant Cake – a sophisticated dessert that combines the decadent richness of chocolate with the exquisite pleasure of a molten center. This indulgent treat features a delicate outer layer that gives way to a gooey, luscious center, creating a sensory experience that’s nothing short of divine. Whether served warm with a scoop of ice cream or enjoyed on its own, our Chocolate Fondant Cake is sure to elevate any moment into a memorable occasion.

Why We Love This Recipe:

✔️ Decadent Chocolate Flavor: Delight in the intense, indulgent taste of chocolate in every decadent bite. ✔️ Molten Center: Experience the joy of breaking through the outer layer to reveal a warm, gooey center that oozes with chocolatey goodness. ✔️ Elegant Presentation: Impress your guests with a dessert that looks as stunning as it tastes, perfect for special celebrations or intimate gatherings.



  • 1 cup (225g) unsalted butter, plus extra for greasing
  • 8 ounces (225g) dark chocolate, chopped
  • 4 large eggs
  • 4 large egg yolks
  • 1 and 1/4 cups (250g) granulated sugar
  • 2/3 cup (80g) all-purpose flour
  • Cocoa powder, for dusting
  • Optional: vanilla ice cream or whipped cream, for serving


  1. Preheat your oven to 375°F (190°C). Grease six individual ramekins or molds with butter and dust with cocoa powder, tapping out any excess.
  2. In a heatproof bowl set over a pan of simmering water (double boiler), melt the unsalted butter and dark chocolate together, stirring occasionally until smooth and combined. Remove from heat and let cool slightly.
  3. In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and thickened.
  4. Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until well combined.
  5. Sift the all-purpose flour into the chocolate mixture and fold gently until just combined.
  6. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
  7. Place the filled ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the tops are set and firm to the touch but the centers are still soft and slightly wobbly.
  8. Remove the ramekins from the oven and let them cool for 1-2 minutes. Carefully run a knife around the edges to loosen the cakes, then invert them onto serving plates.
  9. Serve immediately, garnished with a dusting of cocoa powder and a scoop of vanilla ice cream or dollop of whipped cream if desired.


  • Be careful not to overbake the fondant cakes, as you want the centers to remain molten and gooey.
  • You can prepare the batter in advance and refrigerate it in the ramekins until ready to bake, adding a few extra minutes to the baking time if baking from chilled.


Q: Can I use milk chocolate instead of dark chocolate? A: While dark chocolate is preferred for its intense flavor, you can use milk chocolate if you prefer a sweeter taste. Adjust the sugar accordingly to balance the sweetness.

Q: Can I make this recipe in one large cake instead of individual servings? A: Yes, you can bake the fondant cake in a single large cake pan. Increase the baking time to about 18-20 minutes, or until the edges are set and the center is still slightly wobbly.



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