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
- 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.
- 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.
- In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and thickened.
- Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until well combined.
- Sift the all-purpose flour into the chocolate mixture and fold gently until just combined.
- Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
- 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.
- 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.
- 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.