Chocolate Fondant

Why You’ll Love This Recipe

Chocolate Fondant is a luxurious and indulgent dessert that combines the best of both worlds: a crisp, lightly golden exterior and a warm, molten, gooey chocolate center. Often referred to as “lava cake,” this decadent treat is the perfect way to end any meal. With minimal ingredients and a simple preparation, this recipe is incredibly satisfying and will impress anyone lucky enough to enjoy it. The rich, gooey chocolate center is a melt-in-your-mouth experience that makes every bite irresistible.

Ingredients

• 200g dark chocolate (70% cocoa)

• 200g unsalted butter

• 3 large eggs

• 3 egg yolks

• 100g granulated sugar

• 1 teaspoon vanilla extract

• 50g all-purpose flour

• A pinch of salt

• Butter and cocoa powder (for greasing the ramekins)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 200°C (392°F). Grease 4 individual ramekins with butter and dust with cocoa powder, making sure to coat the sides completely. This helps the fondants release easily after baking.

2. In a heatproof bowl, melt the dark chocolate and butter together. You can do this over a double boiler or in the microwave in 20-second intervals, stirring between each interval.

3. In another bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until smooth and slightly frothy.

4. Slowly add the melted chocolate mixture into the egg mixture, whisking gently to combine.

5. Sift the flour and salt over the chocolate mixture, then fold it in gently until the batter is smooth and fully combined.

6. Divide the batter evenly between the prepared ramekins, filling them about 3/4 full.

7. Place the ramekins on a baking sheet and bake for 10-12 minutes. The tops should look set, but the centers should still wobble slightly when gently shaken.

8. Remove the fondants from the oven and let them sit for 1-2 minutes. Then, carefully run a knife around the edges of each ramekin and invert the fondants onto plates.

9. Serve immediately, optionally with a dusting of powdered sugar or a scoop of vanilla ice cream.

Servings and Timing

• Servings: 4 individual fondants

• Prep time: 15 minutes

• Cook time: 10-12 minutes

• Total time: 25-27 minutes

Variations

• Add a Flavor Twist: Add a spoonful of hazelnut spread or peanut butter in the center of each fondant for a rich surprise when you break into it.

• Fruit Infusion: Add a few raspberries or a spoonful of raspberry jam inside the fondant before baking for a fruity contrast with the chocolate.

• Spiced Fondant: Add a pinch of cinnamon, cardamom, or chili powder for a unique spiced flavor.

• Vegan Version: Use dairy-free chocolate and a plant-based butter substitute to create a vegan chocolate fondant. You can also use aquafaba as an egg substitute.

• White Chocolate Fondant: Use white chocolate instead of dark chocolate for a sweeter, lighter version of this dessert.

Storage/Reheating

Chocolate fondants are best enjoyed fresh from the oven while the center is still molten. However, you can prepare the batter ahead of time, fill the ramekins, and refrigerate them for up to 24 hours before baking. If you need to reheat a fondant, place it in a preheated oven at 180°C (350°F) for about 5-7 minutes to warm it through.

FAQs

Can I make these fondants ahead of time?

Yes, you can prepare the batter and fill the ramekins ahead of time. Cover them with plastic wrap and refrigerate for up to 24 hours. Bake them just before serving.

What happens if I overbake the fondants?

If you overbake them, the center will set, and you won’t get the molten chocolate effect. Keep an eye on the baking time to ensure the center remains gooey.

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate, but the flavor will be sweeter and less intense than using dark chocolate.

How do I know when the fondants are done?

The fondants are done when the edges are set, and the center still slightly jiggles when you tap the ramekin. The tops should look slightly cracked.

Can I freeze the fondants?

You can freeze the unbaked fondants. Prepare them in the ramekins, cover tightly with plastic wrap, and freeze. When ready to bake, just add a couple of extra minutes to the baking time since they’ll be frozen.

What should I serve with chocolate fondant?

Chocolate fondants pair wonderfully with vanilla ice cream, whipped cream, or fresh berries to balance out the richness of the chocolate.

Can I make mini fondants?

Yes! You can bake these in smaller ramekins for individual servings. Be sure to adjust the baking time accordingly, as they may bake faster.

Can I use a silicone mold instead of ramekins?

Yes, silicone molds can work well for this recipe. Just be sure to grease them properly to prevent sticking.

How do I ensure my fondants don’t stick to the ramekins?

Grease the ramekins well with butter and dust with cocoa powder. This will create a non-stick surface and help the fondants release easily after baking.

What can I do if I don’t have ramekins?

If you don’t have ramekins, you can use muffin tins or other small oven-safe dishes. Just be sure to adjust the cooking time based on the size and shape of the molds.

Conclusion

Chocolate Fondant is the epitome of a decadent dessert—rich, gooey, and utterly satisfying. Whether you’re celebrating a special occasion or simply treating yourself, this melt-in-your-mouth treat will never disappoint. With its simple ingredients and quick preparation, you can create a luxurious dessert that feels truly special. Perfect for chocolate lovers, each bite offers the joy of molten chocolate goodness that’s sure to leave a lasting impression.