Go Back

Chocolate Molten Fondant

Chocolate fondant is a decadent dessert featuring a tender chocolate cake with a gooey, molten center. The recipe involves melting high-quality dark chocolate and butter, folding in eggs, sugar, and flour, then baking briefly to achieve a firm exterior with a flowing, velvety chocolate core. When done perfectly, it offers a delightful contrast between the firm shell and the rich, liquid interior.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate 70% cocoa preferred
  • 100 g unsalted butter shimmering but not browned
  • 3 large eggs whisked with sugar until frothy
  • 100 g superfine sugar for smoothness and gloss
  • 50 g all-purpose flour sifted in gently
  • 15 g unsweetened cocoa powder sifted in with flour
  • butter or oil for greasing ramekins use softened butter or non-stick spray

Equipment

  • Oven
  • Ramekins
  • Heatproof bowl
  • Spatula
  • Baking sheet
  • Cooling rack

Method
 

  1. Preheat your oven to 200°C (390°F). Prepare four ramekins by thoroughly buttering them and dusting with cocoa powder to prevent sticking.
  2. Gently melt the dark chocolate and butter together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth and glossy. Smell the rich aroma of melted chocolate as it combines.
  3. In a separate bowl, whisk the eggs and superfine sugar until the mixture becomes slightly frothy and pale, about 1-2 minutes. This adds lightness and helps the batter rise.
  4. Gently fold the melted chocolate mixture into the eggs and sugar, combining carefully to keep the batter airy and shiny.
  5. Sift in the all-purpose flour and cocoa powder, then fold gently until just combined, avoiding overmixing to keep the batter tender.
  6. Divide the batter evenly among the prepared ramekins, filling each about two-thirds full. Smooth the tops with a spatula for an even surface.
  7. Place the ramekins on a baking sheet and bake for 10 to 12 minutes. The outer shell should be firm, but the centers will still jiggle slightly when gently shaken.
  8. Remove from the oven and let sit for 1-2 minutes—this helps the molten center settle just right. Carefully invert each ramekin onto a warm plate, tapping gently if needed.
  9. Serve immediately while warm, with a dusting of cocoa powder or a scoop of vanilla ice cream for extra indulgence. The exterior should be tender and crack slightly, revealing the flowing, velvety chocolate center.

Notes

For best results, do not overbake. The key is to aim for a firm outer shell with a jiggly, molten center. Enjoy immediately for the perfect flow.