Chocolate Fondant Cake: Decadent Molten Lava Dessert

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Introduction

Indulge in the ultimate chocolate experience with this Chocolate Fondant Cake—a crisp exterior giving way to a river of warm, molten chocolate. This elegant French dessert (also called fondant au chocolat or lava cake) is surprisingly simple to make, yet impressive enough for date nights or dinner parties.

With just 6 basic ingredients and 12 minutes of baking, you’ll create a restaurant-quality dessert that pairs perfectly with vanilla ice cream or fresh berries.

Ingredients

(Makes 4 individual cakes)

For the Cakes:

  • ½ cup (115g) unsalted butter, plus extra for greasing
  • 4 oz (115g) high-quality dark chocolate (70% cocoa)
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup (50g) granulated sugar
  • 2 tbsp all-purpose flour
  • Cocoa powder (for dusting ramekins)

For Serving (Optional):

  • Vanilla ice cream
  • Fresh raspberries
  • Powdered sugar

Instructions

1. Prep Ramekins

  1. Generously butter 4 (6-oz) ramekins.
  2. Dust with cocoa powder, tapping out excess.

2. Melt Chocolate & Butter

  1. In a heatproof bowl set over simmering water (bain-marie), melt butter and chocolate together. Stir until smooth. Remove from heat.

3. Whisk Eggs & Sugar

  1. In a separate bowl, vigorously whisk eggs, egg yolks, and sugar for 3-4 minutes until pale and slightly thickened.

4. Combine & Bake

  1. Gently fold melted chocolate into egg mixture.
  2. Sift in flour and fold just until combined (don’t overmix).
  3. Divide batter evenly among ramekins (fill ¾ full).
  4. Chill 30 minutes (for better rise) or bake immediately.
  5. Preheat oven to 400°F (200°C). Bake for 10-12 minutes—edges should be set but centers still jiggly.

5. Serve Immediately

  1. Run a knife around edges. Invert onto plates.
  2. Dust with powdered sugar and serve with ice cream.

Tips for Success

🔥 Timing is key: Overbaking = no lava center. Start checking at 9 minutes.
🍫 Chocolate matters: Use high-quality dark chocolate (70% cocoa works best).
❄️ Make ahead: Prep batter in ramekins and refrigerate up to 24 hours before baking.

Why You’ll Love It

This dessert is rich, luxurious, and guaranteed to impress. The contrast of warm chocolate lava with cold ice cream is pure magic.

Pro tip: For extra drama, break open the cake at the table to reveal the molten center! 🍫🔥

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