A chocolate fondant, also known as a “molten lava cake,” is the perfect dessert for a celebration. The chocolate fondant strikes the perfect balance between indulgence and simplicity. With its delicate outer shell giving way to a rich, molten center, it’s a timeless favorite that never fails to impress. Whether making it for a special occasion or just treating yourself, this recipe guarantees that signature gooey middle with minimal effort.
Chocolate fondant is often considered a restaurant dessert, but it’s surprisingly easy to make at home. The key is in precise timing. A little patience and careful attention to detail will reward you with a dessert that looks sophisticated but comes together in under 30 minutes.
This recipe keeps things straightforward—just butter, chocolate, eggs, sugar, and a touch of flour. No complicated techniques, just a few simple steps to achieve that perfect lava-like center. The trick is to bake them just long enough to set the edges while keeping the middle beautifully soft enough to flow slowly when cut. Serve them straight from the oven with a dusting of cocoa powder, a scoop of vanilla ice cream, or a dollop of whipped cream.
If you’ve ever wanted to master the art of homemade chocolate fondant, this recipe is an excellent choice. Get your ramekins ready, because once you taste these, you’ll want to make them again and again.
Recipe Variations
- Texture Twist – Add crushed nuts or toffee bits for a bit of crunch.
- Spiced Chocolate Fondant – Add a pinch of cayenne, cinnamon, or chili powder for a warm, spicy kick.
- Berry-Filled – Add a frozen raspberry or pitted cherry to the center of the cake batter.
- Garnishes – Add a bit of gold leaf or a drizzle of fruit coulis or ganache.
How to Store and Reheat
- Store baked fondant in the fridge. Serve cold or reheated.
- To reheat, preheat the oven to 350 F. Place the fondant on a baking sheet covered loosely with foil and heat for about 8 minutes. If frozen, heat for about 12 minutes.
Chocolate Fondant
This chocolate fondant—also known as molten lava cake—is easier than you might think.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Cakes
- Method: Bake
- Cuisine: British, American
Ingredients
For the Ramekins
- 1 teaspoon unsalted butter (softened)
- 1 tablespoon flour
- 1 tablespoon cocoa
For the Cake
- 1 stick (113 grams) unsalted butter plus more for greasing the ramekins 4 oz plus
- 113 grams (4 ounces) semisweet chocolate
- 46 grams flour (about 1/3 cup)
- 2 large eggs
- 2 large egg yolks
- 134 grams sugar 2/3 cup
For Serving
- Whipped cream or ice cream
- Confectioners’ sugar
- Cocoa Powder
Instructions
- Prepare the oven and ramekins: Heat the oven to 375 F. Grease 4 6-ounce ramekins with butter and dust with flour and cocoa. Place them on a baking sheets.
Credit: Diana Rattray - Combine the butter and chocolate in a bowl over a pan over simmering water. Melt, stirring occasionally. Remove the bowl from the heat and sift the 50 grams of flour over it; whisk to blend.
Credit: Diana Rattray - In a medium bowl, whisk the eggs and egg yolks with the sugar until well blended.
Credit: Diana Rattray - Whisk the egg mixture into the chocolate mixture until smooth and well blended.
Credit: Diana Rattray - Divide the batter among the ramekins. Refrigerate for 20 minutes.
Credit: Diana Rattray - Bake the fondants for 14 to 18 minutes. Depending on the size and material of the ramekins, you may need to adjust the timing. They should have risen a little above the rim of the ramekin and will have a shiny top that is beginning to crack.
Credit: Diana Rattray - Finish with freshly whipped cream and a dusting of powdered sugar and cocoa. Enjoy!
Credit: Diana Rattray
