A rich molten chocolate fondant made with dark chocolate and a soft liquid centre.
Prep time
15 mins
Cook time
6 mins
Total time
51 mins
Servings
6
Chef's Tips
Bake straight from frozen to keep the centre molten.
Use high-quality 70% chocolate for the best flavour.
Let the fondants rest for 1 minute before unmoulding.
Tools Used
Mixing Bowls(opens in a new tab)Whisk(opens in a new tab)Saucepan(opens in a new tab)Fine Sieve(opens in a new tab)Baking Tray(opens in a new tab)
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Ingredients
Ingredients
Servings
6 servings1×
Scale
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Chocolate Fondant Batter
Instructions
Make the Batter
- 1
Melt the chocolate and butter together in a bain-marie until smooth.
- 2
Stir in the brown sugar until fully dissolved.
- 3
Whisk in the eggs, then sift in the flour and cocoa powder.
- 4
Add the milk and mix until you have a glossy batter.
Prepare & Freeze
- 1
Line 2.25-inch (5.5-cm) cake rings with parchment paper.
- 2
Fill each mould with batter and freeze for 30 minutes.
Bake
- 1
Preheat the oven to 200°C (395°F).
- 2
Place the frozen fondants on a baking tray and bake for 6 minutes.
- 3
Serve immediately for the perfect molten centre.
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Learn More
Everything you want to know about this recipe.
Molten Chocolate Fondant
Molten Chocolate Fondant
This molten chocolate fondant uses dark chocolate, brown sugar, and a brief chill before baking to create a soft cake around a liquid centre. It works well for dinner parties because the batter can be prepared ahead and baked straight from cold.
Why This Method Works
- High-quality dark chocolate creates intense flavour without excess sweetness.
- Brown sugar adds richness and moisture.
- A brief freeze before baking ensures the centre stays liquid while the edges set.
- A fast, hot bake keeps the contrast between the molten centre and tender outer cake.
Ingredients
Ingredients
Chocolate Fondant Batter
- Dark chocolate, finely chopped
- Unsalted butter
- Light brown sugar
- Eggs, lightly beaten
- All-purpose flour
- Unsweetened cocoa powder
- Whole milk
Instructions
Instructions
Make the Batter
- Melt the chocolate and butter together in a bain-marie until smooth.
- Stir in the brown sugar until dissolved.
- Whisk in the eggs, then sift in the flour and cocoa powder.
- Add the milk and stir until the batter is glossy and even.
Prepare & Freeze
- Line 2.25-inch (5.5-cm) cake rings with parchment.
- Fill each mould with batter and freeze for 30 minutes.
Bake
- Preheat the oven to 200°C (395°F).
- Place the frozen fondants on a baking tray.
- Bake for 6 minutes.
- Serve immediately while the centre is still fluid.
Tips
Tips
- Bake straight from frozen to guarantee the gooey core.
- Use 70% dark chocolate for the best flavour.
- Let the fondants rest for 1 minute before unmoulding.
Nutrition (per serving)
Nutrition (per serving)
345 calories • 22g fat • 13g saturated fat • 95mg cholesterol • 45mg sodium • 32g carbs • 3g fibre • 24g sugar • 5g protein
FAQ
FAQ
Can I bake the fondants straight from the fridge?
Yes—add 1–2 minutes to the baking time. Baking from frozen gives the most consistent molten centre.
Nutrition Facts
Nutrition Facts
Serving Size: 1 fondant
Calories 34517%
% Reference Intake*
Total Fat 22g31%
Saturated Fat 13g65%
Trans Fat 0g
Cholesterol 95mg
Sodium 45mg
Total Carbohydrates 32g12%
Dietary Fiber 3g
Sugars 24g27%
Protein 5g10%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
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Leah
· 9 Jun 2025So simple but incredibly rich. I added a scoop of vanilla ice cream—amazing!
Carlos
· 18 May 2025Made this for a dinner party—everyone thought it was restaurant quality.
Marie
· 2 Apr 2025Followed the timings exactly and the centre was perfectly molten. Such a reliable recipe!
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