13 April 2026

Molten Chocolate Fondant

Name: Molten Chocolate Fondant
Prep time: 15 min
Cook time: 6 min
Total time: 51 min
Yield: 6
Ingredients: 120 g dark chocolate (finely chopped); 110 g unsalted butter; 120 g light brown sugar; 180 g eggs (lightly beaten); 40 g all-purpose flour; 6 g unsweetened cocoa powder; 10 g whole milk

RecipeShare Test Kitchen

A rich molten chocolate fondant made with dark chocolate and a soft liquid centre.

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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

Chocolate Fondant Batter

Dark chocolate, finely chopped
Unsalted butter
Light brown sugar
Eggs, lightly beaten
All-purpose flour
Unsweetened cocoa powder
Whole milk

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

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)

345 calories • 22g fat • 13g saturated fat • 95mg cholesterol • 45mg sodium • 32g carbs • 3g fibre • 24g sugar • 5g protein

Comments

Marie
“Followed the timings exactly and the centre was perfectly molten. Such a reliable recipe!” ★★★★★

Carlos
“Made this for a dinner party—everyone thought it was restaurant quality.” ★★★★★

Leah
“So simple but incredibly rich. I added a scoop of vanilla ice cream—amazing!” ★★★★★

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.

Molten Chocolate Fondant

RecipeShare Test Kitchen

A rich molten chocolate fondant made with dark chocolate and a soft liquid centre.

Desserts

Prep Time

15 mins

Cook Time

6 mins

Total Time

51 mins

Servings

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 Whisk Saucepan Fine Sieve Baking Tray

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Ingredients

Scale

USMetric

Scale

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.

Comments & Reviews

Leah
6/9/2025
So simple but incredibly rich. I added a scoop of vanilla ice cream—amazing!
Carlos
5/18/2025
Made this for a dinner party—everyone thought it was restaurant quality.
Marie
4/2/2025
Followed the timings exactly and the centre was perfectly molten. Such a reliable recipe!

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Nutrition Facts

Serving Size: 1 fondant

Calories 345

% Daily Value*

Total Fat 22g28%

Saturated Fat 9g45%

Trans Fat 0g

Cholesterol 95mg32%

Sodium 45mg2%

Total Carbohydrates 32g12%

Dietary Fiber 3g11%

Sugars 24g

Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Molten Chocolate Fondant

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

Chocolate Fondant Batter

Dark chocolate, finely chopped
Unsalted butter
Light brown sugar
Eggs, lightly beaten
All-purpose flour
Unsweetened cocoa powder
Whole milk

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

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)

345 calories • 22g fat • 13g saturated fat • 95mg cholesterol • 45mg sodium • 32g carbs • 3g fibre • 24g sugar • 5g protein

Comments

Marie
“Followed the timings exactly and the centre was perfectly molten. Such a reliable recipe!” ★★★★★

Carlos
“Made this for a dinner party—everyone thought it was restaurant quality.” ★★★★★

Leah
“So simple but incredibly rich. I added a scoop of vanilla ice cream—amazing!” ★★★★★

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.