A classic French dessert, fondant au chocolat is an easy-to-make chocolate cake that youâll want to bake if you canât choose between chocolate brownies or chocolate lava cakes.
What is Fondant au Chocolat? (And Why Itâs the Ultimate Chocolate Dessert!)
If youâve ever dreamt of mastering a restaurant-style chocolate fondant at home, youâre in for a treat! This foolproof French dessert delivers a molten, gooey center wrapped in delicate, crisp edgesâperfect for impressing guests or treating yourself. After years of trial, error, and a few chocolatey disasters, Iâve nailed the method. In this post, Iâll walk you through every step (and share my hard-earned tips) so your fondant turns out perfectly molten every time.
Why Trust This Recipe?
- Iâve tested this recipe dozens of timesâand flopped a few too!
- I share pro tips you wonât find in basic recipes (like why chilling matters and how to prep your molds like a pro).
- This recipe is based on both traditional French techniques and modern tweaks from years of home baking experience.
The First Time I Made Fondant au Chocolat⊠(And It Was a Disaster!)
The first time I attempted fondant au chocolat, I was convinced I had nailed itâuntil I flipped the ramekin. Instead of a beautiful molten cake, I had a collapsed, half-baked chocolate mess that looked more like pudding! I quickly learned that chilling the batter and testing bake times were the key to getting it just right. Now, after years of practice, Iâve fine-tuned this foolproof method so you can skip the mistakes and get perfect results every time!
Why Youâll Love This Recipe đ
Foolproof & Beginner-Friendly â A step-by-step guide to help you nail the perfect molten center.
Deep, Rich Chocolate Flavor â Made with high-quality dark chocolate for an intense taste.
Restaurant-Quality Dessert at Home â Impress your guests with minimal effort.
How This Recipe is Different from Other Chocolate Lava Cakes
| Feature | This Recipe | BBC Good Food Version | Classic French Recipe |
|---|---|---|---|
| Texture | Crisp edges + ultra-gooey center | Often slightly firmer | Soft but less molten |
| Chocolate Used | 70% dark chocolate for deep flavor | Semi-sweet chocolate | 60% cocoa or lower |
| Technique | Double-buttered molds, whisked eggs for airiness | Simple mix and bake | Basic melting method |
| Unique Tip | Refrigerate batter before baking for best results | No chilling step | Less focus on precision |
Ingredients for Chocolate Fondant
| Ingredient | Purpose |
| Dark Chocolate (70% cocoa or higher) | The key to a rich, deep chocolate flavor. Use high-quality chocolate! |
| Unsalted Butter | Adds creaminess and helps create the gooey texture. |
| Eggs & Egg Yolks | Provide structure while keeping the inside molten. |
| Sugar | Balances the bitterness of dark chocolate. |
| Vanilla Extract | Enhances the overall flavour. |
| Plain Flour | Gives structure without making the cake too dense. |
| Instant Espresso | Helps to bring out the chocolate flavour |
đĄ Pro Tip:
Sift the flour to avoid lumps.
Use room-temperature eggs for a smoother batter.
Behind the Bake: The Science of Fondant au Chocolat
Fondant au chocolat is basically a partially baked custard. The high ratio of butter and chocolate slows the batter from setting in the oven, while chilling the batter before baking gives the outside a head start. As the oven heat works from the outside in, the edges bake and set while the center remains warm and luscious.
Choosing the Right Chocolate
When it comes to making fondant au chocolat, the quality of your chocolate makes all the difference. I always use Lindt Excellence 70% â it melts beautifully, has a bold cocoa flavor, and strikes just the right balance between richness and sweetness. Itâs my tried-and-true favorite for consistent results.
But if youâre curious how Lindt stacks up against other premium chocolatesâor youâre tempted to experiment with something newâcheck out this chocolate comparison guide. It breaks down the top baking chocolates by flavor, texture, and cocoa content, helping you choose the best one for your next bake.
Step-by-Step Guide: How to Make the Perfect Fondant au Chocolat
- Preheat & Prepare
Preheat your oven to 200°C (392°F).
Grease your ramekins or dariole molds with butter, then dust with cocoa powder. This prevents sticking and makes unmolding easier. I like to do a double layer of butter to ensure no sticking â nothing worse than a stuck fondant!
- Melt Chocolate & Butter
Chop the dark chocolate evenly for smooth melting.
Use a bain-marie (double boiler): Place the chocolate and butter in a heatproof bowl over a pot of simmering water. Stir until smooth. (Alternatively, melt in the microwave in 20-second bursts, stirring in between.)
- Whisk the Eggs & Sugar
Whisk eggs, egg yolks, and sugar together in a separate bowl until the mixture becomes pale, thick, and leaves a ribbon-like trail when lifted. This helps trap air, giving the fondant a light texture.
- Fold in the Flour & Chocolate Mixture
Sift in the flour and gently fold it into the egg mixture.
Slowly pour in the melted chocolate & butter mixture, folding carefully to avoid deflating the batter.
- Chill Your Batter for Success:
After pouring the batter into the molds, pop them in the fridge for at least 30 minutes. This helps the center stay soft and gooey while the outer edges set just rightâcreating that dramatic molten effect when you cut in. Trust me, this little step makes a big difference!
Bake at 200°C (392°F) for 12-14 minutes. The edges should be set, but the center should still be jiggly
First time making this? Test-bake one fondant to get the timing perfect before baking the rest!
- Cool & Serve
Serve immediately while the center is still molten!
Let the fondants rest for 1-2 minutes, then carefully invert onto a plate.
Pro Tip: If you like your cakes less molten, just increase the baking time by a minute or two to get a more fudgier centre.
Troubleshooting Guide: Fixing Common Chocolate Fondant Mistakes
| Mistake | What Went Wrong? | How to Fix It |
|---|---|---|
| đ» Fondant Collapses When Unmolding | Cake is underbaked or hasnât set properly | Add 1-2 extra minutes of baking time. Look for firm edges & a slightly jiggly center. |
| đ» Center is Too Runny | Oven temp too high or not baked long enough | Reduce temp by 10°C and bake for 1-2 extra minutes. |
| đ» Fondant is Too Firm (No Molten Center!) | Overbaked (too long in oven) | Cut bake time by 1-2 minutes next time. |
| đ» Lumpy Batter | Cold ingredients or unsifted flour | Use room-temp eggs and always sift flour before mixing. |
Remember: The perfect fondant takes practice, but even âimperfectâ ones still taste amazing!
Make-Ahead & Storage Tips
Before Baking:
â Fridge: Store unbaked batter in ramekins, covered, for up to 3 days.
â Freezer: Freeze unbaked fondants for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes.
After Baking:
â Leftovers? Eat cold or reheat gently in the microwave (but reheating may change the texture).
Serving Suggestions
Enhance your chocolate fondant with these pairings:
Classic â A scoop of vanilla ice cream for a hot-cold contrast.
Fresh & Fruity â Serve with raspberries or strawberries to cut through the richness.
Extra Indulgent â Drizzle with caramel sauce or berry coulis.
Simple & Elegant â Just a dusting of cocoa powder or icing sugar.
FAQâs
Cooking these cakes at the right temperature and for long enough is key to make sure the puddings donât collapse. If you remove them from the oven too quickly, they will not be cooked enough to stand up and be far too liquid in the centre.
You can prepare and fill the moulds the night before and keep them covered in the fridge, ready for cooking when ready.
Yes, these little puddings freeze very well. Simply cover the filled moulds and place them in the freezer for up to 3 months.
Absolutely. Simply remove the covering from the frozen moulds and place it right into the oven, allowing around a further 5 minutes of cooking time.
No, but you can substitute the plain flour from my recipe with your favourite flour to make a gluten-free chocolate lava cake
Absolutely. I used Dariole moulds for my little puds but if you have a muffin tin, this will work just as well. Depending on the size of your muffin tin, the number of cakes you end up with might vary from the recipe given.
Indulge in serving Fondant au Chocolat warm for its perfect gooey texture. Enhance its elegance by dusting with powdered sugar or cocoa powder. Elevate the experience by pairing with vanilla ice cream or whipped cream for a delicious contrast. Add a pop of colour and freshness with fresh berries or mint leaves as garnish, perfect for a festive touch during the Christmas season.
Enhance your Fondant au Chocolat experience with complementary delights. Elevate it with a scoop of vanilla ice cream for a flavour and temperature contrast. Fresh berries like raspberries or strawberries provide a refreshing touch, while drizzles of raspberry or caramel sauce intensify its sweetness. Finish with a decorative sprinkle of powdered sugar or cocoa.
This dessert was said to have been invented in 1981 by a French chef named Michel Bras. He got his inspiration for the cake from skiers warming themselves up with hot chocolate.
Yes! You can use a muffin tin, but make sure to grease and dust it well with cocoa powder for easy removal.
A soufflé is lighter and rises more, while a fondant au chocolat has a denser texture with a molten center.
Yes, but it will be much sweeter and less intense. If using milk chocolate, reduce the sugar slightly.
Making fondant au chocolat is easier than it seems, and with a little practice, youâll master that perfect molten center. Even if it doesnât turn out picture-perfect on your first try, rest assuredâit will still be delicious! đ«
Did you try this recipe? đ« Iâd love to hear how it turned out!
- Did you get that perfect molten center?
- What toppings did you use?
- Any baking questions? Drop them below! Iâll help troubleshoot!
If you loved this, donât forget to share it on Pinterest or Instagramâtag me @ScoffsAndFeasts so I can see your creations! đžâšâ
Try my other Sweet Recipes
Optional Recipe Tweaks (for Different Diets)
Dairy-Free? Use a plant-based butter and double-check your chocolate is dairy-free (many dark chocolates are!).
Gluten-Free? Swap the plain flour with your favorite gluten-free blend (I like Doves Farm or Bobâs Red Mill 1:1).
Prefer Milk Chocolate? You can use milk chocolate, but itâll be sweeter and less intenseâreduce the sugar slightly to balance it.
Make It a Showstopper
Serving for two? Add a few rose petals for a romantic touch (Valentineâs Day vibes!).
Hosting? Plate the fondant with a scoop of vanilla bean ice cream and a drizzle of warm raspberry coulisârestaurant vibes at home!
For a festive twist, dust with powdered sugar and garnish with fresh mint and berries.
Decadent Fondant Au Chocolat Recipe
Ingredients
- 100 grams dark chocolate (70% minimum)
- 100 grams caster sugar
- 50 grams sifted plain flour
- 100 grams unsalted butter
- 1 tsp good quality vanilla extract
- 1 pinch of salt
- 2 whole large eggs
- 2 egg yolks
Instructions
- Weigh and prepare Ingredients. Brush inside of the molds with melted butter using vertical strokes then place in fridge for a minute. remove then repeat the brushing. Once double coated in butter, coat the insides with a teaspoon of cocoa powder, removing any residual powder from each mould to reduce wastage. Place in fridge until ready to fill with fondant batter.
- Roughly break chocolate into pieces into a bowl and place with butter over a saucepan of barely simmering water until fully melted. Once fully melted, remove the bowl from the heat and leave to cool until tepid whilst you whisk the eggs and sugar
- Using a stand mixer ( or hand mixer) whisk the whole eggs, yolks, vanilla and sugar togethor until pale, thick and roughly doubled in volume and whisk leaves a trail.
- Fold flour in to the egg mixture until fully combined
- Once the flour is incorporated, add the chocolate mixture and fold untillfully incorporated
- Divide the mixture evenly between the 4 moulds and tap the moulds on a flat surface gently to ensure the mixtures has no air bubbles an fills the entire mould. Place in fridge for a minimum of 30 minutes before baking. Bake in the oven at 200 degrees for 12-14 minutes.
- Carefully invert the puddings out from the mould into a clean tea towel and plate gently. Dust with cocoa powder or icing sugar.
Notes
- Use eggs at room temperature to ensure you get a lovely fluffy mixture when whipped
- Fold the flour into the whisked eggs in stages, donât be tempted to dump it all in and mix as you will lose volume and this will affect the final texture
- Ensure moulds are double-coated with softened butter and then cocoa powder to ensure easy removal when they are ready
- Use a good quality dark chocolate, 70% as a minimum and good quality vanilla extract
- Enjoy the smiles and comments as your guests eat your dessert đ
Hi, Iâm Paul! Iâm a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether youâre a beginner or an experienced foodie, I hope my recipes inspire you to try something new.
