Easy Chocolate Fondant (Molten Chocolate Lava Cake)
Luscious and rich, fondant au chocolat serves as a decadent finale for a romantic dinner or elegant dinner party.
When you’re looking for a sophisticated way to conclude a gourmet meal, look no further than to individual servings of fondant au chocolat. Also called ‘lava cake’ and ‘molten chocolate cake’, this luscious French dessert is celebrated for its toothsome outer layer and rich velvety core. What gives chocolate fondant its characteristic centre? High heat. By pairing higher temperature with a shorter baking time, the middle remains creamy.
Your dinner guests will melt for these beautiful little cakes. At the same time, this not-too-sweet chocolate fondant recipe is so simple that you can make it anytime you have a craving for warm chocolate.
Ingredients (4 servings)
- 120g butter at room temperature, divided
- 1 tablespoon cocoa powder
- 160g dark chocolate (not baking chocolate)
- 50g caster sugar
- 2 eggs
- 1 teaspoon rum or vanilla extract
- 40g flour
- 1 teaspoon espresso powder (optional)
- pinch of salt (omit if using salted butter)
Lightly butter 4 ramekins and dust each with cocoa powder. Place on a baking tray. Preheat the oven to 200°C (400°F).
Melt the chocolate in the microwave or in a water bath. Let the chocolate cool slightly, then add the sugar, eggs and vanilla or rum. Mix well. Stir in the flour, espresso powder and salt (if using). The mixture should be quite thick now.
Divide the mixture into the prepared ramekins and bake for 8 minutes. Remove from the oven and let rest for a few minutes.
Run a knife around the edge of each cake, place a dessert plate over each ramekin, and invert. Serve warm.
Note: This recipe becomes even easier when you leave the cakes in their baking dish. For a unique presentation, use ovenproof teacups or mugs rather than ramekins.
Fondant au chocolat is already so impressive that it can be served unadorned. However, to take the presentation up a notch, add one or more of the following before serving:
• a dusting of icing sugar
• red berries and fresh mint leaves
• raspberry coulis
• salted caramel sauce
• a drizzle of melted white chocolate
• homemade whipped cream
• vanilla or coffee ice cream
• crushed pralines
(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes. ↩