Chocolate Fondant (Molten Lava Cakes)

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 —once you taste these, you’ll want to make them again and again.

Ingredient Notes

• Semisweet chocolate: Choose a high-quality bar for the richest flavor—don’t use chocolate chips.
• Unsalted butter: Used in both the batter and to grease the ramekins.
• Eggs + yolks: The combo gives structure while keeping the texture smooth and custardy.
• Sugar: Balances the richness of the chocolate.
• Flour: Just enough to help set the edges while keeping the center molten.
• Cocoa + flour for dusting: Helps the cakes release easily after baking.

Steps to Make Chocolate Fondant

1. Start by greasing your ramekins generously with butter, then dust with cocoa and flour. Preheat the oven to 375°F and place the ramekins on a baking sheet.
2. In a heatproof bowl over simmering water, melt the butter and chocolate together. Once smooth, remove from heat and sift in the flour, whisking to combine.
3. In a separate bowl, whisk the eggs, yolks, and sugar until blended. Stir the egg mixture into the chocolate mixture until smooth. Divide the batter among the ramekins and chill for 20 minutes.
4. Bake for 14 to 18 minutes, depending on ramekin size and material. The tops should look shiny and just cracked, with the centers still soft. Serve immediately with whipped cream or ice cream.

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.