Easy Chocolate Fondant

Welcome to my first blog and recipe! I wanted to choose something that was simple, delicious and visually appealing- so Chocolate Fondant immediately came to my mind. This dish is sometimes called ‘Molten Lava Cake’ or ‘Lava Cake’ – when you first place your spoon into the cake, this wonderful stream of chocolate flows out onto the plate.

Sometimes I feel like re-naming the recipe ‘Tie Me Down’! Since it is so good, I have to plead with my family to ‘tie me down!’ and not let me eat any more. Tips for ensuring a successful chocolate fondant are to cook it long enough so that it does not become too runny and to not add too much flour, or it becomes more like a solid pudding. Enjoy!

Fondant Ramekins

Fondant Ramekins

Melting Butter/Chocolate

Melting Butter/Chocolate

Whipped Egg and Sugar Mixture

Whipped Egg and Sugar Mixture


Makes 5 servings – cooking time: 13 minutes

    • Melted butter for greasing – Cocoa powder for dusting
    • 1/2 cup butter (110 grams)
    • 200 grams (7 ounces) dark chocolate chips
    • 1/2 cup white sugar (110 grams)
    • 4 eggs
    • 4 egg yolks
    • 1 cup plain flour, sifted


  1. Pre-heat oven to 360 °F (180° C). Grease 5 ramekins (pudding molds) with melted butter and dust insides with cocoa powder. Place on baking tray.
  2.  Place a round piece of baking paper in the bottom of each ramekin to ensure the fondant lifts out easily after baking.
  3. Combine the butter and chocolate together and place over a saucepan of simmering water- stir until melted.
  4.  In a separate bowl, add together 4 eggs and 4 separated egg yolks with the sugar- mix on high speed with an electric mixer until the mixture is thick and foamy (but not stiff).
  5.  Now gradually add the egg mixture to the chocolate mixture, folding in small amounts at a time until glossly and smooth.
  6.  Fold in the flour and then pour the mixture into 5 molds- place in fridge for at least 1/2 hour or until ready to serve.
  7.  Bake for 13 minutes – fondants should appear to be cooked on top but do not over-cook.
  8.  Remove from oven and let stand for several minutes – then run a knife gently around the rim of each mold and turn each fondant out onto a serving plate or bowl.
  9.  Sprinkle with white confectioners sugar; add strawberries and thick cream on the side if desired, for extra ‘yumminess.’

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  • Diane Flint Wages
    February 9, 2013 at 3:48 am

    Love the photos! This is a recipe that even I may be able to do!

  • Jessica's Dinner Party
    February 12, 2013 at 11:23 am

    Just in time for Valentine’s Day!! This looks great Fran!

  • Maureen
    March 30, 2013 at 3:25 pm

    I think this is the easiest, dreamiest dessert ever.

    • admin
      March 31, 2013 at 11:08 am

      Yes- delicious and wicked!

  • Su Sie
    February 15, 2015 at 9:38 am

    Wowwww.. I never imagined that it’s very simple way to do this cake. I know my girls and hubby will have big surprise if I bake it this weekend 🙂 just one thing, if I use baking dark chocolate, do I still need to add butter to melt the chocolate?

  • Fran
    February 15, 2015 at 11:22 am

    Thanks Su for your comment. If you’re referring to step # 3 (above), the recipe calls for melting dark chocolate and butter together. I used dark chocolate chips since they are faster to melt. You mentioned using ‘baking dark chocolate’- I assume you mean the squares of dark chocolate, which would be about the same thing as the ‘chocolate chips’ that I use. So the answer is YES, you do need to melt the chocolate and butter together. I hope this helps!
    Fran recently posted…Croissant French Toast Casserole + my blog 2 – year anniversaryMy Profile

  • Kate @
    March 10, 2016 at 1:59 pm

    I came across this post through your 3-year blog-iversary post. How fun to look back at the first one, isn’t it??
    Kate @ recently posted…20 Minute Pork Three-Bean SoupMy Profile