Have you ever wondered how restaurants achieve that perfect molten centre in a chocolate fondant? I used to think it was impossible to recreate at home, until I tried it myself. This rich, warm dessert looks impressive but is surprisingly straightforward.
In this blog, I’ll guide you through my tried-and-tested chocolate fondant recipe, ideal for any chocolate lover looking to impress guests or indulge at home. Ready to unlock the secret to a flawless fondant?
What is Chocolate Fondant?
Have you ever tried to crack into a chocolate dessert only to find a gooey, molten centre oozing out like liquid gold? That, in its most perfect form, is a chocolate fondant.
Also known as molten chocolate cake or fondant au chocolat, this dessert is famed for its delicate balance between structure and softness. On the outside, it appears like a rich chocolate sponge cake.
But once you dig in, it rewards you with a warm, flowing chocolate centre. It’s a classic French dessert that has gained massive popularity across the UK, thanks to its indulgent texture and luxurious taste.
My personal introduction to chocolate fondants came during a dinner party years ago. The host plated it with vanilla ice cream, and as soon as I broke the surface, the rich sauce flowed onto the plate, pure theatre. Since then, I’ve experimented with several recipes, and the one I’m sharing here delivers every time.
What makes it so special is the simplicity of the ingredients versus the sophistication of the end result. It’s both elegant and achievable, making it a go-to dessert whether you’re entertaining guests and treating yourself.
What Makes a Chocolate Fondant So Special?
The magic of a chocolate fondant lies in its dual texture. You get the best of both worlds, a baked sponge exterior and a molten, lava-like centre. Few desserts create such contrast with so few ingredients.
When done right, a chocolate fondant feels indulgent without being overly complicated. Here’s what makes it stand out:
- It only takes around 20 minutes from start to finish
- Uses pantry staples like eggs, chocolate, butter, sugar and flour
- It can be prepared in advance and baked on demand
- Perfect for individual servings in ramekins, giving it that restaurant-style finesse
Chocolate fondants are also incredibly versatile. You can infuse them with flavours like coffee, orange zest or even add a hidden centre like salted caramel or peanut butter.
What also contributes to its popularity is the drama it brings to the table. When you serve it warm and cut into the middle, watching that glossy, rich chocolate sauce pour out, it’s the kind of moment that makes guests pause and appreciate dessert a little more.
And while it sounds like a technical bake, it’s surprisingly forgiving if you follow the right steps and timings, which I’ll break down in detail below.
Ingredients for Chocolate Fondant Recipe
| Ingredient | Quantity |
| Dark Chocolate (70%) | 100g |
| Unsalted Butter | 100g |
| Caster Sugar | 100g |
| Medium Eggs | 2 |
| Egg Yolks | 2 |
| Plain Flour | 50g |
| Butter (for greasing) | As needed |
| Cocoa Powder (dusting) | As needed |
Specifications and Tips
- Chocolate: Go for high-quality dark chocolate with at least 70% cocoa. Anything less won’t give you the richness you need.
- Butter: Use unsalted and make sure it’s softened before mixing.
- Sugar: Caster sugar is ideal for a smooth batter.
- Eggs & Yolks: The combination helps achieve a rich, custard-like texture inside.
- Flour: Just enough to bind but not too much to make it cakey.
- Ramekins: Use ceramic or metal ones and grease generously.
How to Make Chocolate Fondant? – Step-by-Step
Making a chocolate fondant is much easier than it seems. The key lies in timing and preparation. Here’s my detailed method:
Step-by-Step Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 200°C (180°C fan).
- Generously butter the ramekins and dust them with cocoa powder.
- Tap out the excess to avoid clumps.
Step 2: Melt the Chocolate and Butter
- In a heatproof bowl, melt the dark chocolate and butter together over a pan of simmering water (double boiler method).
- Stir until smooth and allow to cool slightly.
Step 3: Whisk the Eggs and Sugar
- In another bowl, whisk together the eggs, egg yolks, and caster sugar until light and fluffy.
- This helps incorporate air, giving the fondants their structure.
Step 4: Combine
- Slowly pour the melted chocolate mix into the egg mixture while whisking.
- Sift in the flour and gently fold everything together.
Step 5: Fill and Bake
- Pour the mixture into the prepared ramekins, filling each about ¾ of the way.
- Bake for 10–12 minutes. The edges should be set, but the centre should still wobble slightly.
Step 6: Rest and Serve
- Let them sit for a minute or two, then run a knife around the edge and invert onto a plate.
- Serve immediately with ice cream or fresh cream.
Chef’s Tips for the Perfect Gooey Centre
Achieving that signature gooey centre is the most important part of making a chocolate fondant. Here are my top tips:
Key Considerations
- Timing is everything: Overbake by even a minute, and you risk losing the soft centre.
- Resting helps: Let the ramekins rest for a minute before unmoulding to avoid collapse.
- Greasing matters: Butter thoroughly and dust with cocoa for a clean release.
- Use room temperature ingredients: They mix better and create a smoother batter.
Helpful Tools
- Digital timer
- Silicone spatula
- Hand whisk or electric mixer
- Ramekins (6–8cm in diameter)
Variations of Chocolate Fondant Recipe UK
While the classic chocolate fondant is a treat on its own, UK chefs and home bakers have been experimenting with their own twists. Below are some noteworthy adaptations.
Matt Adlard’s Salted Caramel Chocolate Fondant
- Adds a frozen salted caramel centre for a surprise flavour burst.
- Shortens the baking time to ensure the caramel stays runny.
- Perfect for those who love sweet-salty combinations.
BBC Good Food’s Classic Take
- Sticks to the basics with double yolks for extra richness.
- Creates a slightly firmer sponge with a luxurious inner melt.
- Ideal for beginner bakers looking for consistent results.
Eat Little Bird’s French-Style Fondant au Chocolate
- Focuses on premium chocolate with 70–75% cocoa.
- Recommends pairing with crème anglaise or clotted cream.
- Emphasises letting the mixture rest before baking for improved texture.
Jess Eats & Travels – Chocolate Fondant for Two
- Designed for smaller portions, ideal for couples or date nights.
- Includes tips for using microwave to pre-melt chocolate quickly.
- Elegant presentation with dusted icing sugar and raspberries.
Can I Make Chocolate Fondant Ahead of Time?
Absolutely. Chocolate fondants are ideal for prepping in advance and baking when ready to serve.
Make-Ahead Tips
- Refrigerate the filled ramekins (covered) for up to 24 hours.
- Add an extra minute or two of baking if starting from chilled.
- You can even freeze them, then bake straight from frozen with 4–5 extra minutes added.
This make-ahead flexibility makes chocolate fondant a great option for dinner parties, especially when oven space and timing are tight.
Nutritional Information (Per Serving)
| Nutrient | Approx. Amount |
| Calories | 420 kcal |
| Fat | 28g |
| Saturated Fat | 16g |
| Carbohydrates | 34g |
| Sugar | 25g |
| Protein | 6g |
| Fibre | 2g |
| Salt | 0.2g |
Serving Suggestions – What Goes Best With Chocolate Fondant?
Chocolate fondants are rich, so they pair beautifully with fresh, cool, or creamy elements.
Ideal Pairings
- Vanilla ice cream, the classic choice
- Double cream or whipped cream
- Crème fraîche, for a slightly tangy contrast
- Fresh raspberries or strawberries
- A dusting of icing sugar
- Orange zest for a citrusy lift
- Mint leaves for garnish
Troubleshooting Common Chocolate Fondant Mistakes
Even seasoned bakers can run into issues with chocolate fondants. Here’s how to avoid or fix the most common problems.
Common Problems and Solutions
- Too firm / no gooey centre: Likely overbaked. Reduce baking time by 1–2 minutes and test again.
- Sticks to ramekin: Didn’t grease properly or forgot to dust with cocoa powder.
- Collapses when unmoulded: Needs 1–2 minutes resting time before turning out.
- Cracks on top: Oven may be too hot. Try reducing by 10°C.
Conclusion
Now that you’ve seen how simple and satisfying it is to make a chocolate fondant, there’s no reason to wait for a special occasion. With just a handful of ingredients and a few careful steps, you can enjoy this decadent dessert any night of the week.
Whether served at a dinner party or as a solo treat, chocolate fondant never fails to impress. I hope my guide inspires you to give it a try, happy baking!
Chocolate Fondant FAQ
How long should I bake chocolate fondant for the gooey centre?
Chocolate fondants should be baked for about 10–12 minutes at 200°C. The outer edges should be set while the centre remains soft.
Can I use milk chocolate instead of dark chocolate?
You can, but it will result in a much sweeter and less rich dessert. Dark chocolate with 70% cocoa is ideal.
What’s the difference between lava cake and fondant?
They are essentially the same, but lava cake is more commonly used in the US, while fondant is the term used in the UK and France.
Can I make chocolate fondant gluten-free?
Yes. Substitute plain flour with a gluten-free blend or almond flour. Be aware this might slightly alter the texture.
Do chocolate fondants need to be served immediately?
Yes, they are best served warm straight after baking to enjoy the molten centre.
Can I use silicone moulds instead of ramekins?
You can, but the structure may be slightly less firm. Ramekins provide better results for unmoulding.
Why did my chocolate fondant collapse?
It was likely turned out too quickly. Let it rest for a minute or two before unmoulding to allow it to firm slightly.
Chocolate Fondant Recipe
Ingredients
- 100 g Dark Chocolate 70%
- 100 g Unsalted Butter
- 100 g Caster Sugar
- 2 Medium Eggs
- 2 Egg Yolks
- 50 g Plain Flour
- Butter for greasing As needed
- Cocoa Powder dusting As needed
Instructions
- Preheat your oven to 200°C (180°C fan).
- Generously butter the ramekins and dust them with cocoa powder.100 g Unsalted Butter, Cocoa Powder
- Tap out the excess to avoid clumps.
- In a heatproof bowl, melt the dark chocolate and butter together over a pan of simmering water (double boiler method).100 g Dark Chocolate, Butter
- Stir until smooth and allow to cool slightly.
- In another bowl, whisk together the eggs, egg yolks, and caster sugar until light and fluffy.2 Medium Eggs, 2 Egg Yolks, 100 g Caster Sugar
- This helps incorporate air, giving the fondants their structure.
- Slowly pour the melted chocolate mix into the egg mixture while whisking.
- Sift in the flour and gently fold everything together.50 g Plain Flour
- Pour the mixture into the prepared ramekins, filling each about ¾ of the way.
- Bake for 10–12 minutes. The edges should be set, but the centre should still wobble slightly.
- Let them sit for a minute or two, then run a knife around the edge and invert onto a plate.
- Serve immediately with ice cream or fresh cream.
