Wholesome Cook
Quick and easy

Easy Chocolate Lava Cake (that you can prep, freeze and serve in no time)

This easy molten chocolate fondant cake (lava cake) recipe can be made in advance using only 5 ingredients.  And you are most likely to have all of them on hand already.

easy chocolate fondant cake

What is a chocolate fondant or chocolate lava cake?

A chocolate fondant cake, also known as chocolate lava cake, is a cake that’s cooked just enough to set the edges with the middle still runny. It’s a delicious saucy dessert that’s perfect for a special occasion or simply as an after-dinner treat.

Can you freeze chocolate lava cake before baking?

Yes, you can freeze these chocolate lava cakes before baking! Simply make a batch and freeze in single-serve ramekins – see full details below. You can also prep chocolate fondant cake ahead of baking and store in the fridge.

Even though 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.

easy chocolate lava cake

Topping ideas for the cakes

My favourite toppings for the chocolate fondant cake include vanilla bean gelato with diced strawberries. Sooo good. If you’re a choc-orange fan, serve with orange zest whipped cream. Also great is hazelnut gelato – I find the marriage of chocolate and hazelnuts irresistibly good.

For a little flavour surprise you can actually add 1 tbsp orange, mandarin or lime zest to the batter. Serve with vanilla, or for an extra indulgent treat, chocolate gelato or ice cream.

Other EASY chocolate recipes you might like to try – Flourless 5 Minute Mug Cake or this Quick Chocolate Mousse.

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2.73 from 11 votes

Easy Chocolate Fondant Cake (that you can prep, freeze and serve in no time)

It takes about 15 minutes to prep the batter and 12 minutes to cook the cakes from fresh. Store in the fridge for up to 24 hours (cook 14 minutes) or freeze up to a four weeks (cook for 16 minutes). Ovens and ramekin sizes vary but a good indication of when the cakes are ready is a risen, slightly dry and crusty top that’s not too ‘soggy’ when you press down on it. You may need to make a experimental batch first to adjust cooking times for your equipment – cook one at a time and check. Ramekins I used: ceramic, 8cm in diameter / 4cm high plus rim.
Servings: 4


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.

To serve:

  • 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.
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lateraleating August 26, 2011 at 10:38 am

We used to have large batches of these in a restaurant I worked in. Very convenient!

Wholesome Cook August 26, 2011 at 2:02 pm

I always wondered how they get them ready so quickly in restuarants ;-)

Mez August 26, 2011 at 10:39 am

That looks so decadent, there is nothing better than oozy chocolate fondant.

Wholesome Cook August 26, 2011 at 2:02 pm

Thanks Mez!

chocolatesuze August 26, 2011 at 11:28 am

yum that looks fabulous and great to know i can freeze em and bake later for unexpected guests!

Wholesome Cook August 26, 2011 at 2:03 pm

Perfect aren’t they?

Sherilyn @ Wholepromise August 26, 2011 at 11:55 am

You have certainly captured the oozy and gooey that a perfect fondant is all about. Just divine!

Wholesome Cook August 26, 2011 at 2:03 pm

Thanks Sherilyn :-)

Vive La Luxe August 26, 2011 at 1:58 pm

This looks absolutely wonderful!! I Can’t wait to try this recipe out…yum!

Wholesome Cook August 26, 2011 at 2:03 pm

Thanks and enjoy!

Iya Santos August 26, 2011 at 7:53 pm

oh my. that absolutely looks decadent!

Sasha @ The Procrastobaker August 26, 2011 at 7:59 pm

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!

lotuschocolate August 26, 2011 at 10:28 pm

Perfect meal for the perfect evening!

sara (Belly Rumbles) August 27, 2011 at 10:02 pm

I have been waiting for this post. This is just brilliant :)

Bäcker August 29, 2011 at 3:42 am

looks great, but the result was somehow insipid.

Wholesome Cook August 29, 2011 at 4:42 pm

I’m sorry you thought that…Do you mean tha flavour was flat? What sort of of chocolate did you use?

Rufus' Food and Spirits Guide August 30, 2011 at 6:37 am

Oh that picture of the cake filling oozing out is just priceless.

Bäcker August 30, 2011 at 8:05 pm

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.

simplycooking101 September 16, 2011 at 2:31 am

I also never thought about freezing them, what a great idea for parties!

Coffee choc chip ice cream « Wholesome Cook February 22, 2012 at 12:40 pm

[…] 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 […]

Courtney February 9, 2013 at 9:25 pm

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 :)

Martyna @ Wholesome Cook February 10, 2013 at 6:20 am

Wow Courtney – love your additions to the recipe. Raspberries are a perfect match for chocolate in my books!

Beth March 28, 2016 at 12:42 am

I would serve this in the pot with ice-cream on the side as it looks more attractive. However this was delicious on a sunny Easter Sunday.

Jett Tritton December 18, 2018 at 6:36 pm

Wow this is very delicious chocolate cake.


Paul Callaghan February 15, 2019 at 7:04 am

Thank you, as a first try we gave it 12/10 absolutely the best dessert in many years MMMMMMMMMMMMMM

Paul Callaghan February 13, 2020 at 10:46 pm

I am making this for Valentine’s tomorrow, which will be the 4th time. its an absolutely simple but gorgeous recipe, i will be serving again with Salted Caramel Icecream which is a great accompaniment. YUMMY YUMMY!!

Martyna @ Wholesome Cook February 25, 2020 at 11:15 pm

Great to hear! Hope it went down a treat!

Paul Callaghan March 23, 2020 at 5:31 am

i have now cooked it 4 times today exactly 14 mins from the fridge was perfect, but i had to once again guess the temperature as i can’t find it mentioned anywhere, very small moan..


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