This ultimate Chocolate Fondant Cake recipe. Known for its rich and gooey centre, this chocolate dessert, often called a “molten lava cake,” is a favourite among chocolate lovers worldwide. With just a few ingredients and straightforward steps, you can recreate this restaurant-quality dessert at home.
Preheat your oven to 200°C (400°F). Generously butter each ramekin, ensuring that all surfaces are coated to prevent sticking. For added insurance, dust the inside of each ramekin with a bit of flour or cocoa powder, tapping out the excess. Place the prepared ramekins on a baking sheet to allow for easy transfer and even heating in the oven.
In a double boiler over low heat, melt the chocolate and butter together. Stir gently and continuously to prevent burning and ensure a smooth, glossy texture. Alternative Microwave Method: Place the chopped chocolate and butter in a microwave-safe bowl and heat in 20-second intervals, stirring between each interval until the mixture is fully melted and combined.
Remove the melted mixture from the heat and set it aside for about 5 minutes to cool slightly. This cooling step is crucial, as overly hot chocolate can cook the eggs in the next step. In a large mixing bowl, combine the eggs and sifted powdered sugar.
Using an electric mixer or stand mixer on medium speed, beat until the mixture becomes light, fluffy, and pale yellow. This step is key for achieving a delicate, airy texture. Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture. As you pour, mix gently on low speed or by hand to ensure even incorporation.
Take care not to overmix, as this can reduce the cake’s lightness. Gently fold in the sifted flour and salt, using a spatula to incorporate without overworking the batter. This step helps avoid a dense texture. For a richer aroma, add 1 teaspoon of pure vanilla extract and stir just until blended.
Pour the batter evenly into the prepared ramekins, filling each one about ¾ full. This allows room for the cakes to rise without spilling over. Place the baking sheet with the ramekins into the preheated oven and bake for 8-10 minutes.
The baking time is critical—aim for the edges to be set and slightly firm while the centre remains soft and jiggly. The top should have a light crust, and the edges should pull slightly from the sides of the ramekin. Avoid baking past 10 minutes, as this will solidify the molten centre.
Serving the Fondant Cakes:
Cool Briefly: Once the cakes are done, remove the baking sheet from the oven. Allow the ramekins to cool for 1-2 minutes—just enough to handle without burning.
Release from Molds: To remove the cakes, gently run a thin knife around the edges of each ramekin to loosen them. Invert each ramekin onto a dessert plate, giving a gentle shake if necessary for the cake to release.
Serve Immediately: Serve the Chocolate Fondant Cakes right away to enjoy the hot, molten centre. Pair with a scoop of vanilla ice cream, fresh berries, or a dusting of powdered sugar for extra flair.
Tips for Perfect Molten Lava Cakes:
Prep Ahead: You can prepare the batter in advance. Cover and refrigerate the filled ramekins for up to a day, then let them sit at room temperature for 20 minutes before baking.
Experiment with Fillings: For a twist, add a piece of caramel, a spoonful of peanut butter, or a dark chocolate truffle in the centre of each ramekin before baking. These additions melt during baking, creating a gooey surprise inside.
Monitor Baking Time Closely: Oven temperatures vary, so check the cakes for around 8 minutes. If using smaller ramekins, reduce baking time slightly. A perfectly baked fondant cake has set edges and a molten centre.
Serve this classic dessert at a dinner party or enjoy a quiet, indulgent treat—either way, it’s sure to be a hit. This recipe has been crafted with insights from reputable culinary sources and cross-checked with top recipes to ensure every detail delivers quality and taste.
Ingredients;
- 200 grams of dark chocolate (70% cocoa or more, finely chopped for easy melting)
- 200 grams of unsalted butter (cut into cubes, plus a bit extra for greasing the ramekins)
- 4 large eggs (at room temperature)
- 200 grams of powdered sugar (sifted to ensure a smooth batter)
- 100 grams of all-purpose flour (sifted for a lump-free mixture)
- 1 teaspoon of pure vanilla extract (optional, for added depth)
- A pinch of salt
