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!

Cook Time 30

Total Time 1 30

Equipment

1 piping bag
1 baking ring per portion

Ingredients

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!

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.

Nutrition