Easy Chocolate Fondant Cake (that you can prep, freeze and serve in no time)
These easy molten chocolate fondant cakes can be made in advance using only 5 ingredients. And you are most likely to have all of them on hand already.
Eventough I’m not a big chocolate fan, these little cakes have become my instant solution when a sudden chocolate craving hits, or when I have unexpected guests pop by. And they taste a million times better and are more impressive than any quick additive-laden packet mix could ever be.
My favourite toppings include: vanilla bean gelato with diced strawberries, orange zest whipped cream or hazelnut gelato – I find the marriage of chocolate and hazelnuts irresistiby good. For a little flavour surprise you can actually add 1 tbsp orange, mandarin or lime zest to the batter, too and serve with vanilla, or for an extra indulgent treat, chocolate gelato or ice cream.
- 100g dark chocolate
- 100g butter // or dairy free spread for reduced lactose and cholesterol
- 100g caster sugar
- 2 eggs
- 2 egg yolks
- 100g plain flour
- extra butter / spread and flour to prep ramekins
- Grease ramekins with plenty of butter or dairy free spread, they should have a nice, thick layer of grease all the way around the walls and on the bottom. Add 1 tablespoon of flour to the ramekins to dust the butter, shake excess flour out. Place ramekins in the fridge to chill and set.
- Place chocolate and butter or dairy free spread in a microwave safe bowl.
- Heat on medium-low setting in 30 second intervals, mixing after each zap until the chocolate and butter are melted and blended together.
- Set aside to cool slightly.
- In the meantime, place eggs, egg yolks and sugar into a bowl of an electric mixer.
- Beat on medium-high speed until the mixture is pale (3-5 minutes), roughly doubled in size and a line drawn in the batter leaves a trail.
- Change the setting to low, add flour and increase speed to medium to incorporate the flour (30 seconds).
- Add melted chocolate and butter, a quarter at a time and continue beating until the mixture is smooth and well combined.
- Divide mixture between 4 ramekins.
- You can now make the choice of whether to bake now, bake later or freeze.
- If saving for later, cover ramekins tightly with cling film and chill in the fridge first before freezing.
- Remove ramekins from oven. Run a knife alongside the wall of the ramekin to make sure the fondant is not stuck.
- Place a serving plate upside down on top of the ramekin. Holding the plate and ramekin together, flip the whole thing upside down whereby the plate is now on the bottom.
- Stand on the kitchen bench and lift off the ramekin. You may need to give it a gentle up-down shake.
- Serve with your choice of ice cream, whipped cream or diced fruit such as berries or orange segments.