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Loading...A hallmark of French patisserie, this Chocolate Fondant Cake has a crisp outer shell and a gloriously soft, almost molten center. Inspired by the classic style popularized in French home kitchens and bakeries, it pairs dark, intense chocolate with butter and eggs for an unforgettable dessert. Best served warm so the center stays beautifully gooey.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 28 gFat
- 16 gSaturated Fat
- 34 gCarbs
- 3 gFiber
- 26 gSugar
- 6 gProtein
- 95 mgSodium
- 220 mgPotassium
- 45 mgCalcium
- 4 mgIron
- 0 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the cake
- 200 g dark chocolate (70% cacao), chopped
- 150 g unsalted butter, cubed
- 4 large eggs, room temperature
- 150 g granulated sugar
- 50 g all-purpose flour, sifted
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
For the tin and serving
- 1 tbsp unsalted butter for greasing
- 1 tbsp cocoa powder for dusting
- Powdered sugar, for serving
- Crème anglaise or lightly whipped cream, optional
Directions
- Preheat the oven to 180°C (350°F). Brush a 22 cm (9-inch) round cake tin with butter and dust with cocoa powder, then line the base with a round of parchment paper.
- Melt the chopped chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring until completely smooth. Remove from the heat and let cool for 5 minutes.
- In a large bowl, whisk the eggs and sugar with a hand whisk for about 3 minutes, until pale, fluffy, and slightly thickened. Stir in the vanilla extract.
- Pour the slightly cooled chocolate mixture into the egg mixture in a slow, steady stream, folding gently with a rubber spatula until fully combined and uniform in color.
- Sift the flour and salt over the top of the batter, then fold in with a light hand until no streaks of flour remain; do not overmix or the cake will lose its tender, melt-in-the-mouth texture.
- Pour the batter into the prepared tin, smooth the top with the spatula, and tap the tin once on the counter to release any trapped air bubbles.
- Bake on the middle rack for 20 to 25 minutes: the edges should be set and slightly cracked, while the center should still look soft and wobble gently when the tin is shaken.
- Let the cake rest in the tin for 10 minutes, then carefully invert onto a wire rack and remove the parchment. Transfer to a serving plate.
- Dust generously with powdered sugar just before serving and cut into wedges. Serve warm, ideally with a spoonful of crème anglaise or whipped cream to contrast the warm, molten center.
Cook’s Notes
- Use high-quality dark chocolate with 70% cacao; avoid chocolate chips, which contain stabilizers that prevent smooth melting.
- The signature fondant texture comes from underbaking slightly; pull the cake when the center still looks soft, as it will continue to set while resting.
- Butter and cocoa-dust the tin thoroughly, since the delicate, fudgy crumb sticks easily to a poorly prepared pan.
- Serve within 30 minutes of baking for the ultimate molten center; reheat gently in a 150°C oven for 4 to 5 minutes if needed.
- For individual portions, divide the batter among 6 to 8 buttered ramekins and bake for 10 to 12 minutes for mini fondant cakes.
