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.
Easy Chocolate Fondant Cake (that you can prep, freeze and serve in no time)
For the Chocolate Fondant Cakes:
- 100 g dark chocolate
- 100 g butter or coconut oil
- 100 g unrefined caster sugar
- 2 eggs
- 2 egg yolks
- 100 g plain flour
- extra butter or coconut oil and flour to prep ramekins
To prep the 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.
To make the Fondant Cake Batter:
- 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.