Fondant au Chocolat
Molten Chocolate Cake Recipe
Fondant au Chocolat is gooey MAGIC... with just melted chocolate, butter, eggs, flour, sugar and a kiss of cocoa!
Fondant au Chocolat has a perfectly oozing molten chocolate center and is made with only 7 ingredients... This delicious French dessert is super easy to make and absolutely irresistible... ! It’s true, Fondant au Chocolat might seem a bit intimidating - like something you’d get in a fancy restaurant - but we promise, with our step by step molten chocolate cake recipe, you’ll nail it every time!
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Fondant au Chocolat has a perfectly oozing molten chocolate center and is made with only 7 ingredients... This delicious French dessert is super easy to make and absolutely irresistible... ! It’s true, Fondant au Chocolat might seem a bit intimidating - like something you’d get in a fancy restaurant - but we promise, with our step by step molten chocolate cake recipe, you’ll nail it every time!
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Why We Love It!
- Chocolate Chocolate CHOCOLATE! Rich, indulgent and oozing with warm chocolate - this is the absolute chocolate lover's heaven!
- Surprisingly Simple: This is one of those recipes that looks fancy but is actually really easy to make with our Fondant au Chocolat can’t-fail recipe. Plus, you can prep it ahead of time and bake when ready to serve!
- Just 7 ingredients: No complicated shopping list here - everything is easy to find in your local grocery store.
- TIP! From prep to plate in 30 minutes? If you're craving chocolate NOW, we' ve got an even faster shortcut... Check out Substitutions & Variations below!
What Is Fondant au Chocolat?
Fondant au Chocolat, also known as ‘Moelleux au Chocolat’, is a classic French dessert that’s as impressive as it is indulgent. This decadent chocolate cake has a soft, sponge-like exterior that hides a gooey, molten chocolate centre.
This lava or molten chocolate cake recipe uses simple ingredients to create a show-stopping dessert. It’s made with simple melted chocolate, butter, eggs, flour, sugar and a touch of cocoa powder, giving it that signature luscious texture. The magic happens in the oven: the outside bakes into a tender cake, while the inside stays delightfully molten.
The beauty of this Fondant au Chocolat recipe is its simplicity – it has common ingredients, is easy to make and delivers the ultimate chocolate fix in no-time! We serve it with a dusting of unsweetened cocoa powder or powdered sugar, a scoop of vanilla ice cream or fresh berries. Fondant au Chocolat is pure indulgence – an unforgettable treat for real chocolate addicts and anyone who simply loves a delicious dessert…
Ingredients
Fondant au Chocolat
left to right top to bottom – check our ‘Recipe’ card below for quantity info
- Chocolate: We used dark chocolate with approximately 54% cocoa content.
- Salt: A tiny pinch of sea salt helps to balance the flavors.
- Cocoa Powder: Use unsweetened cocoa.
- Sugar: Granulated sugar
- Flour: All-purpose flour
- Butter: We use high-quality unsalted butter.
- Eggs: It’s important to use ultra fresh eggs for this recipe!
You will also need: a stainless steel baking ring (about 2.75″ in diameter and 2.2″ high, about 7cm by 5,5cm) per portion.
How To Make Fondant au Chocolat
Prepare!
We'll melt butter and chocolate 'au bain-marie' (double boiler) - a gentle water bath using a heatproof bowl with ingredients over a saucepan of simmering water. So start by filling the saucepan with about 1" or 3 cm of water and place it on the stove until it starts simmering.
Chop
Chop or break the chocolate into pieces.
Double Boil
Place the chocolate and butter for the batter in the bowl and set it over the pan of simmering water. Stir occasionally until you have a smooth mixture.
Remove the bowl with the chocolate mixture from the pot and let it cool slightly while you prepare the batter.
Whisk
Take half of the eggs and add them whole to a mixing bowl. From the other half, separate the yolks from the whites and add only the yolks to the bowl. Add the sugar and whisk everything thoroughly until light and frothy.
Whisk in Flower and Salt
Sift the flour over the mixture, and use your fingers to press any lumpy bits through the sieve, ensuring there are no lumps in the batter. Add the salt and whisk until you have a smooth, airy batter.
Combine
Pour the chocolate mixture into the batter and stir until fully combined.
Piping Bag
Prepare a piping bag for filling; for convenience, we use a measuring cup... Fill the piping bag with the batter, seal it, and chill in the fridge for at least 1 hour. Chilling the batter helps it firm up, making it easier to mold and ensuring a gooey center when baked.
Preheat
After about 1h, remove the baking tray and reheat the oven to 410°F/210°C.
Butter & Dust
Rub the inside of the rings with the remaining butter using your finger. Dust with cocoa and rotate the rings to ensure the cocoa covers the butter completely. Thanks to this protective layer, the cake will easily come out of the mold after baking. Place the rings on a baking tray lined with parchment paper.
Fill & Bake
Take the piping bag out of the fridge and cut off the tip. Pipe the batter into the molds, filling them about 2/3 full, as it will rise.
Place the tray in the preheated oven for about 12 minutes.
De-mold
When the top of the cake is set and no longer runny, the Fondant au Chocolat can be taken out of the oven.
Place the ring with the cake on a nice plate and try lifting the ring. If the cake doesn't come out, gently loosen it along the ring with a small paring knife.
Remove the ring and watch as the cake's center sets...
Plate
Dust with cocoa powder... and serve warm!
Bon Appétit!
Serving Tips & Pairings
- Classic With Ice Cream: Serve your Fondant au Chocolat warm with a scoop of vanilla or salted caramel ice cream. The contrast between the hot molten centre and the cold, creamy ice cream is simply divine!
- Whipped Cream: Add a dollop of lightly sweetened whipped cream on the side for a bit of irresistible decadence.
- Fresh Berries: Pair the molten chocolate cakes with raspberries, strawberries, a mix of fresh berries or a berry coulis. It’s not only beautiful and refreshing—it’s a match made in heaven.
- Powdered Sugar or Mint: A simple dusting with powdered sugar or a few sprigs of mint on top adds a bit of flair and elegance.
- Drinks:
- If you prefer something non-alcoholic, go for our Limonata or an espresso, both are great options.
- Do what we do, and serve them with Mochito, it’s the ultimate flavor combo. Or try a glass of Tawny Port or a sweet dessert wine like Sauternes with your Fondant au Chocolat, they pair beautifully with chocolate.
Substitutions & Variations
SUPER QUICK TIP: From prep to plate in just 30 minutes! Preheat your oven, then follow the exact recipe. But skip the piping bag and chilling, and swap fancy ring molds for ovenproof ramekins. We use one of about 1 cup/240ml per portion. Spoon the batter right into the ramekins and pop them in the oven. Enjoy straight from the warm pot with a spoon; so comforting and soooo yummy!
- Flour-Free Option: Replace the flour with almond flour or hazelnut meal for a gluten-free twist and a hint of nuttiness.
- Chocolate Alternatives: Opt for milk chocolate instead of dark chocolate for a sweeter, creamier result. Or swap dark chocolate for white chocolate to create a delicious ‘blondie’ the white version of Fondant au Chocolat.
- Flavor Additions:
- Add in a few drops of vanilla extract for a classic twist or a splash of orange liqueur (like Grand Marnier) or coffee liqueur for a grown-up flavor boost.
- Mix in a teaspoon of espresso powder to intensify the chocolate flavor.
- Stir in a pinch of cinnamon, chilli powder or sea salt flakes and you’ll be surprised by the exciting contrast it brings to the rich chocolate.
FAQs
The way to pronounce it is ‘fawn-dahn oh shoh-koh-lah’, with a soft ‘sh’ sound and the stress on ‘dahn’ and ‘lah’.
No, they are not the same thing. Chocolate fondant has a dense texture with a molten chocolate centre, while soufflé is light and airy, made with whipped egg whites for a fluffy rise. Fondant is rich and runny, while soufflé is soft and mousse-like.
Certainly, refrigerate the piping bag for up to 24 hours. When ready to serve, fill the molds and bake them off. This makes Fondant au Chocolat perfect for meal planning and dinner parties.
Once baked, let them cool completely, then store them in an airtight container in the fridge for up to 2 days. To reheat, warm them in the oven on 350°F (180°C) for 3-5 minutes to restore the gooey centre. It might not be as fresh, but it’s still delicious! But even just cold, it’s super tasty…
Recipe
Fondant au Chocolat
Equipment
- 1 piping bag
- 1 baking ring per portion
Ingredients
- 150 g dark chocolate - 54% cocoa
- 1 pinch salt
- 1 tbsp cocoa powder
- 50 g sugar
- 50 g all-purpose flour
- 100 g butter - for the batter
- 20 g butter - for buttering the baking rings
- 4 piece eggs
Instructions
- We'll melt butter and chocolate 'au bain-marie' (double boiler) - a gentle water bath using a heatproof bowl with ingredients over a saucepan of simmering water. So start by filling the saucepan with about 1" or 3 cm of water and place it on the stove until it starts simmering.
- Chop or break the chocolate into pieces.
- Place the chocolate and butter in the bowl and set it over the pan of simmering water. Stir occasionally until you have a smooth mixture.Remove the bowl with the chocolate mixture from the pot and let it cool slightly while you prepare the batter.
- Take half of the eggs and add them whole to a mixing bowl. From the other half, separate the yolks from the whites and add only the yolks to the bowl. Add the sugar and whisk everything thoroughly until light and frothy.
- Sift the flour over the mixture, and use your fingers to press any lumpy bits through the sieve, ensuring there are no lumps in the batter. Add the salt and whisk until you have a smooth, airy batter.
- Pour the chocolate mixture into the batter and stir until fully combined.
- Prepare a piping bag for filling; for convenience, we use a measuring cup... Fill the piping bag with the batter, seal it, and chill in the fridge for at least 1 hour. Chilling the batter helps it firm up, making it easier to mold and ensuring a gooey center when baked.
- After about 1h, remove the baking tray and reheat the oven to 410°F/210°C.
- Rub the inside of the rings with the remaining butter using your finger. Dust with cocoa and rotate the rings to ensure the cocoa covers the butter completely. Thanks to this protective layer, the cake will easily come out of the mold after baking. Place the rings on a baking tray lined with parchment paper.
- Take the piping bag out of the fridge and cut off the tip. Pipe the batter into the molds, filling them about 2/3 full, as it will rise.Place the tray in the preheated oven for about 12 minutes.
- When the top of the cake is set and no longer runny, the Fondant au Chocolat can be taken out of the oven.Place the ring with the cake on a nice plate and try lifting the ring. If the cake doesn't come out, gently loosen it along the ring with a small paring knife.Remove the ring and watch as the cake's center sets...
- Dust with cocoa powder... and serve warm!Bon Appétit!
Notes
- Chocolate: We used dark chocolate with approximately 54% cocoa content.
- Salt: A tiny pinch of sea salt helps to balance the flavors.
- Cocoa Powder: Use unsweetened cocoa.
- Sugar: Granulated sugar
- Flour: All-purpose flour
- Butter: We use high-quality unsalted butter.
- Eggs: It’s important to use ultra fresh eggs for this recipe!
Nutrition
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