Why You’ll Love Chocolate Fondants Recipe

I enjoy this recipe because it delivers impressive results with minimal ingredients. The rich chocolate flavor, soft texture, and flowing center make it a dessert that feels luxurious without being complicated. I also appreciate that I can prepare the batter ahead of time and bake it just before serving.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Butter to grease ramekins
Cocoa powder
125g butter
175g dark chocolate
2 eggs
2 egg yolks
⅓ cup caster sugar
Pinch of salt
¼ cup plain flour

to Serve
Vanilla ice cream
Whipped cream
Fresh berries or coulis

Directions

I start by preparing six 9cm ramekins, greasing them well with butter and coating the insides with cocoa powder. I place them in the fridge to chill.
I preheat the oven to 220°C fan bake.
I melt the butter in a medium bowl, then add the dark chocolate and stir until it melts. I microwave it in short 10–15-second bursts, stirring each time, until the mixture is smooth.
In the bowl of my mixer, I whisk the eggs, extra yolks, caster sugar, and salt until the mixture becomes light and fluffy, which takes about 5 minutes.
I fold the melted chocolate mixture gently into the egg mixture.
I sift in the flour and fold until combined.
I divide the mixture evenly into the prepared ramekins and refrigerate them for 10 minutes.
I bake the fondants for 7–10 minutes, keeping a close eye on them since oven times vary.
Once baked, I let them sit for 1 minute before turning them out carefully onto plates.
I dust the tops with cocoa powder and serve them immediately so the centers stay molten.

Servings and Timing

This recipe makes 6 fondants.
I spend about 25 minutes preparing the batter, 10 minutes baking, and an additional 10 minutes chilling the ramekins, for a total time of about 45 minutes.

Variations

Sometimes I add a teaspoon of espresso powder to deepen the chocolate flavor.
I enjoy placing a square of chocolate in the center of each ramekin for an even gooier middle.
A hint of orange zest or a splash of liqueur like Grand Marnier adds a lovely twist.
For a slightly lighter version, I swap some of the dark chocolate for milk chocolate.

Storage/Reheating

I keep unbaked fondants in the refrigerator for up to 24 hours and bake them just before serving.
If I have baked leftovers, I store them in the fridge, though they lose their molten center. I reheat them gently in the microwave for a soft, warm texture.

FAQs

Can I prepare the batter ahead of time?

Yes, I assemble the batter in the ramekins and refrigerate them until ready to bake.

Why did my fondants overbake?

They cook very quickly, so I check them early to prevent the centers from setting.

Can I freeze the unbaked fondants?

Yes, I freeze them in the ramekins and bake from frozen, adding a few extra minutes.

What chocolate works best?

I prefer good-quality dark chocolate with around 70% cocoa for rich flavor.

How do I know when they’re perfectly baked?

The edges should look set, but the center should still appear soft.

Can I make them gluten-free?

Yes, I use a gluten-free flour blend in place of plain flour.

Do I have to use ramekins?

Ramekins work best, but I sometimes use small metal molds.

Can I add fillings?

Yes, I sometimes add caramel, peanut butter, or flavored chocolate in the center.

Why coat the ramekins with cocoa instead of flour?

Cocoa prevents sticking without leaving white marks on the cakes.

What can I serve with them?

I like serving them with vanilla ice cream, whipped cream, berries, or a fruit coulis.

Conclusion

I love making Chocolate Fondants because they create a restaurant-quality dessert with simple steps and everyday ingredients. The rich flavor and molten center make them unforgettable, and they’re always a delightful way to end any meal.