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.
Amazing!
- 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.
We used to have large batches of these in a restaurant I worked in. Very convenient!
I always wondered how they get them ready so quickly in restuarants
That looks so decadent, there is nothing better than oozy chocolate fondant.
Thanks Mez!
yum that looks fabulous and great to know i can freeze em and bake later for unexpected guests!
Perfect aren’t they?
You have certainly captured the oozy and gooey that a perfect fondant is all about. Just divine!
Thanks Sherilyn
This looks absolutely wonderful!! I Can’t wait to try this recipe out…yum!
Thanks and enjoy!
oh my. that absolutely looks decadent!
Ive seen mannnyyy a recipe for fondant cakes but (naively) i never realised you could freeze them so easily! This fact means this recipe has been elevated to top spot for sure
looks absolutely gorgeous, i mean melty chocolate..cant beat it really can you!
Perfect meal for the perfect evening!
I have been waiting for this post. This is just brilliant
looks great, but the result was somehow insipid.
I’m sorry you thought that…Do you mean tha flavour was flat? What sort of of chocolate did you use?
Oh that picture of the cake filling oozing out is just priceless.
yes, the taste was somehow flat, nothing wrong with the mix or wrong flavours, but somehow flat and not so interesting. I used dark cremant chocolat, swiss kind, I think it was a 46 % cocoa dark chocolat, Cailler crémant, 100g.
I also never thought about freezing them, what a great idea for parties!
[...] can imagine the ice cream going extremely well with an oozy chocolate fondant cake or in a double hit affogato, but it’s just as delicious seaten strainght out of the tub, in a [...]
This was amazing! I modified it a little by leaving out some butter and putting a bit of Kahlua in the chocolate mixture. I also pushed some finely diced raspberries on top of the batter before baking so they ended up on the bottom when you flipped it. It just added that little bit extra to the dish
Wow Courtney – love your additions to the recipe. Raspberries are a perfect match for chocolate in my books!