Fondant au Chocolat (Warm Chocolate Lava Cake)
Why this recipe works
- Molten centre: A short, hot bake sets the outside while keeping the middle soft enough to flow when cut.
- Simple structure: Chocolate, butter, eggs and sugar create richness without flour, giving the dessert its dense, smooth texture.
- Individual portions: Ramekins help the cakes bake evenly and make them easy to turn out for a polished dessert.
Get the most out of this recipe
Timing notes
- Rest briefly before turning out: A short rest helps the edges settle, making the fondants easier to release without losing the molten centre.
- Serve straight away: The centre is at its most fluid immediately after baking; it will continue to set as the cakes cool.
- Best eaten fresh: Leftovers can be reheated, but the centre will be less molten than when freshly baked.
Texture tips
- Look for a soft centre: The edges should be set and slightly risen, while the middle should still have a gentle wobble.
- Cool the chocolate slightly: Letting the melted chocolate mixture cool briefly before adding it to the eggs keeps the batter smooth.
- Prepare the ramekins well: A generous coating of butter and cocoa helps the outside set cleanly and release from the mould.
Ingredient notes
- Use good baking chocolate: Dark baking chocolate gives the fondants their depth, structure and clean chocolate flavour.
- For a sweeter result: Milk baking chocolate can be used for a softer, sweeter fondant, though the set may be slightly looser.
- Dust with cocoa, not flour: Cocoa powder keeps the exterior chocolatey and helps the cakes release without leaving a pale coating.
Serving ideas
- Add something cold: Vanilla ice cream, crème fraîche or whipped cream balances the warm, rich centre.
- Use fresh fruit: Raspberries, strawberries or orange segments add acidity against the chocolate.
- Turn out carefully: Run a knife around the edge, invert onto a plate and serve immediately for the cleanest presentation.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Generously butter 4 ramekins using about half the butter, then dust with the cocoa powder and tap out the excess.
- Melt the dark chocolate with the remaining butter in a small saucepan over a low heat, stirring until smooth. Take off the heat and leave to cool for 2 minutes so it is warm, not hot.
- In a mixing bowl, whisk the eggs with the caster sugar and fine sea salt for 1 to 2 minutes until slightly thickened and glossy. Whisk in the warm chocolate mixture until fully combined.
- Divide the batter between the ramekins and set them on a baking tray. Bake for 8 to 10 minutes, until the edges are set and slightly risen but the centre still looks soft.
- Rest for 1 minute, then run a knife around the edge and turn out onto plates. Serve immediately while the centres are molten.
Recipe notes
Tips
- For a reliably molten centre, aim for set edges and a slight wobble in the middle when you gently shake the tray.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg as the centres may be lightly cooked.
Substitutions
- Replace caster sugar with granulated sugar for a slightly more textured crumb.
- Replace dark baking chocolate with milk baking chocolate for a sweeter fondant and a softer set.
Storage
- Refrigerate up to 2 days
- These are best eaten straight away. If you have leftovers, cool completely, cover and refrigerate; reheat in a 180°C (355°F) oven for 6 to 8 minutes until warmed through, noting the centre will be less molten.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Milk
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