Name: Chocolate Fondant
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 200 g dark chocolate (70% cocoa preferred); 100 g unsalted butter (melted); 3 large eggs (room temperature); 100 g superfine caster sugar; 50 g all-purpose flour (sifted); 10 g unsweetened cocoa powder (sifted); pinch sea salt (optional)

Focusing on the secret technique of achieving the perfect molten center, I see each fondant as a tiny, edible science experiment. The thrill is in the moment you crack the crisp exterior and that rich, velvety chocolate gushes out, making it feel like a personal victory each time. It’s a dish that demands patience but rewards with a deeply satisfying, almost theatrical reveal, perfect for impressing without fuss.

This recipe is more than just a dessert; it’s a test of timing and technique that transforms simple ingredients into something truly memorable. Every step, from melting the chocolate to the final bake, is about controlling the heat and timing just right. When it works, that molten center is a burst of warm, bittersweet chocolate that feels like a secret shared between you and whoever’s lucky enough to taste it.

Science and art in molten chocolate

That first crack when the chocolate oozes out feels like uncovering a secret treasure.
There’s a quiet pride in mastering this delicate balance of timing and temperature.
Nothing beats the warm, gooey center melting in my mouth after a long day.
I get a little thrill every time I see that perfect rise and glossy finish.
Sharing a fondant that’s just right always feels like a small, sweet victory.

The story behind this recipe

This recipe came about after a night spent trying to perfect that elusive molten center. I remember standing in my kitchen, melting dark chocolate and imagining how a tiny, warm burst could turn a simple dessert into something unforgettable. It’s funny how a little bit of science and a lot of patience can create such a moment of magic.
I first served these at a dinner party, and watching my friends crack the surface and watch that rich chocolate flow out felt like I’d unlocked a secret. Since then, every time I make them, I’m reminded that sometimes, the smallest details—like timing and temperature—make the biggest difference. It’s a dish that’s as much about the process as the end result.
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The story behind this recipe

Chocolate Fondant Trivia

Chocolate fondant, also known as molten lava cake, was popularized in the 1980s by French pastry chefs experimenting with contrasting textures.
The dish’s name in French, ‘fondant,’ refers to its soft, melting interior that contrasts with a firmer exterior.
Some claim the first modern recipe appeared in a Parisian bakery where a baker accidentally left the center too runny, creating this beloved dessert.
The combination of rich chocolate and a warm, gooey center taps into a primal love for contrasting textures—crisp shell, velvety core.
In the UK, chocolate fondant became a staple at dinner parties, especially during the 1990s, celebrated for its simple elegance and impressive reveal.

Key ingredients for chocolate fondant

Dark chocolate: I use 70% cocoa for that deep, slightly bitter richness that balances the sweetness. Swap with milk chocolate for a milder, creamier taste, but be ready for a softer center.
Butter: I melt unsalted butter until it’s silky, which helps create that glossy, smooth fondant. If you only have margarine, it’s fine, but the texture might be a tad less luscious.
Eggs: I prefer large eggs at room temp—they give structure and a tender crumb. For a lighter version, try swapping in a bit of yogurt, but keep the eggs if you want that classic gooey core.
Sugar: I use superfine caster sugar for quick dissolving and a fine crumb. Brown sugar adds a caramel note if you’re feeling rich, but it’ll darken the final color.
Flour: Just a touch of plain flour, sifted well, keeps the texture tender but not cakey. Almond flour can add a nutty depth if you want a twist.
Cocoa powder: I sift in a bit of unsweetened cocoa for that intense chocolate aroma. Dutch-processed cocoa makes it richer, but natural cocoa works just as well for a slightly brighter flavor.
Salt: A pinch of sea salt enhances all those chocolate flavors and keeps the sweetness in check. Skip it if you prefer a pure, unbalanced chocolate experience.

Spotlight on key ingredients

Chocolate:

Dark chocolate: I prefer 70% cocoa for that deep, slightly bitter richness. It melts smoothly and provides a velvety, intense flavor that’s essential for that gooey center.
Butter: I use unsalted butter, melted until glossy. It gives the fondant its rich, tender crumb and glossy finish. If you substitute margarine, expect a slightly less luscious texture.

Eggs and Sugar:

Eggs: I whisk large eggs at room temperature until frothy. They give structure and help create that tender crumb, plus that iconic molten texture when baked just right.
Sugar: I use superfine caster sugar for quick dissolving and a fine crumb. It balances the bitterness of the chocolate and contributes to that shiny, crackly top.

Notes for ingredient swaps

Dairy-Free: Swap butter for coconut oil or a neutral vegetable oil. It won’t be quite as rich, but it keeps the texture moist and tender.
Vegan Chocolate: Use a good-quality dairy-free dark chocolate and a plant-based butter substitute. Expect a slightly less glossy finish but still deliciously gooey.
Sweetener: Replace superfine sugar with honey, maple syrup, or agave. These add moisture and a hint of floral or caramel notes.
Flour: Almond flour or gluten-free baking mix as a 1:1 substitute. They add a nutty flavor and can alter the crumb slightly.
Cocoa Powder: Dutch-processed cocoa gives a richer, smoother flavor, but natural cocoa powder will brighten the chocolate taste and color.
Eggs: Flaxseed meal or applesauce can work as a binder substitute. Expect a slightly denser, less structured fondant.
Chocolate Type: Milk chocolate for a sweeter, creamier core; white chocolate for a lighter, sweeter variation. Adjust baking time accordingly.

Equipment & Tools

Ramekins: To shape and bake individual fondants evenly.
Heatproof bowl: To melt chocolate and butter gently over simmering water.
Whisk: To mix eggs and sugar until light and frothy.
Sieve: To sift flour and cocoa powder for a smooth batter.
Baking tray: To hold ramekins during baking, ensuring even heat.
Spatula: To fold ingredients gently and smooth the tops.

Step-by-step guide to chocolate fondant

Preheat your oven to 200°C (390°F). Grease 4 ramekins lightly with butter and dust with cocoa powder, tapping out excess.
Chop 200g dark chocolate into small pieces. Melt it with 100g butter in a heatproof bowl over a simmering water bath, stirring until smooth. Let cool slightly.
In a separate bowl, whisk 3 large eggs, 100g superfine sugar, and a pinch of salt until well combined and slightly frothy—about 1 minute.
Pour the slightly cooled chocolate mixture into the egg mixture, gently folding to combine. Be careful not to deflate the mixture.
Sift 50g all-purpose flour and 10g unsweetened cocoa powder into the wet ingredients. Fold gently until just combined. Do not overmix.
Divide the batter evenly between the prepared ramekins. Smooth the tops with a spatula and run a finger around the edges to prevent sticking.
Place ramekins on a baking tray and bake for 10-12 minutes. The edges should be set, but the center still slightly jiggly when gently shaken.
Remove from oven. Let rest for 1-2 minutes before carefully inverting each ramekin onto a plate. Gently tap and lift to release.
Serve immediately for the best molten core. Optional: dust with cocoa powder or powdered sugar, and add a dollop of whipped cream or berries.

Let the fondants rest for 1-2 minutes after baking, then invert onto plates carefully. Serve immediately with optional toppings for maximum gooeyness.

How to Know It’s Done

The edges are firm but the center still jiggles slightly when shaken.
The top has a slight crack and a glossy, crackly surface.
When pressed gently, the center yields with a soft, velvety feel.