Mini Chocolate Fondant Cakes

Why You’ll Love This Recipe

I absolutely love making Mini Chocolate Fondant Cakes because they’re the perfect individual-sized indulgence. Each little cake is rich and fudgy on the outside, with a molten, gooey chocolate center that oozes out when you cut into it. These cakes are the ultimate comfort dessert, ideal for a special occasion or a treat to satisfy your chocolate cravings. The best part is that they are surprisingly easy to make—no need for any complicated techniques, yet they always impress. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.

Ingredients

For the Mini Cakes:

• 1/2 cup (115g) unsalted butter

• 4 oz (115g) high-quality dark chocolate (around 70% cocoa)

• 2/3 cup (130g) granulated sugar

• 2 large eggs

• 2 large egg yolks

• 1 teaspoon vanilla extract

• 1/4 cup (30g) all-purpose flour

• Pinch of salt

• Cocoa powder (for greasing the ramekins)

For Serving (optional):

• Powdered sugar (for dusting)

• Vanilla ice cream or whipped cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Ramekins:

1. Grease the Ramekins: Preheat your oven to 425°F (220°C). Grease four 4 oz ramekins with butter and lightly dust them with cocoa powder to prevent the cakes from sticking. Set aside.

Make the Cake Batter:

2. Melt the Butter and Chocolate: In a heatproof bowl, melt the butter and dark chocolate together. You can do this by microwaving the mixture in 20-second intervals, stirring between each interval, or melting it over a double boiler. Stir until smooth and fully melted.

3. Mix the Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture becomes pale and slightly thickened. Add the vanilla extract and mix well.

4. Combine with Chocolate Mixture: Pour the melted chocolate and butter mixture into the egg mixture, and stir to combine.

5. Add the Flour: Gently fold in the flour and a pinch of salt until just combined. Be careful not to overmix the batter.

Bake the Mini Cakes:

6. Divide the Batter: Pour the batter evenly into the prepared ramekins, filling them about 3/4 full.

7. Bake: Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are firm and set but the center is still soft and wobbly. Keep a close eye on them to prevent overbaking—this is what creates the molten center.

Serve:

8. Cool Slightly: Remove the cakes from the oven and let them sit for 1-2 minutes. The center will continue to set slightly as it cools, so don’t let them sit for too long.

9. Invert and Serve: To serve, run a knife around the edges of the cakes and carefully invert the ramekins onto individual plates. The cakes should come out easily. Dust with powdered sugar, and serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Servings and Timing

This recipe makes 4 mini cakes. The prep time is about 10 minutes, and the baking time is around 12-14 minutes, making the total time about 25 minutes. These mini cakes are perfect for a quick yet decadent dessert!

Variations

For a twist, you can add a spoonful of peanut butter or salted caramel in the center of the batter before baking for a delicious surprise. If you prefer a different chocolate flavor, you can use milk chocolate instead of dark chocolate for a sweeter, creamier version. You can also add a sprinkle of sea salt on top of the cakes after they’ve baked for a sweet-salty contrast.

Storage/Reheating

These cakes are best served warm right out of the oven. However, if you have leftovers, you can store them in the refrigerator for up to 2 days. To reheat, gently microwave them for 15-20 seconds to soften the center again.

FAQs

Can I make these cakes ahead of time?

Yes, you can prepare the batter ahead of time, store it in the ramekins, and refrigerate them for up to 24 hours. When you’re ready to bake, just increase the baking time by a couple of minutes.

Can I make these cakes without ramekins?

Yes, you can use a muffin tin to make individual cakes, but be sure to adjust the baking time based on the size of the tin. You can also use silicone molds for easy removal.

How do I know when they are done baking?

The edges should be firm and set, but the center should still look slightly soft and wobbly. If you insert a toothpick, it should come out clean from the edges but with some moist batter in the center.

Can I freeze these mini cakes?

Yes, these mini cakes can be frozen before baking. Just prepare the batter, place it in the ramekins, and freeze them. When ready to bake, you can bake from frozen, but you may need to add an extra 2-3 minutes to the baking time.

Can I use a different filling inside the cake?

Yes! You can try filling the center with things like Nutella, fruit preserves, or even a small piece of caramel for a fun twist.

Conclusion

Mini Chocolate Fondant Cakes are the ultimate indulgent treat—rich, molten, and oh-so-decadent. The combination of the fudgy exterior and gooey, chocolatey center is a dessert lover’s dream. With just a few ingredients and minimal prep, you can create a stunning, restaurant-quality dessert right in your own kitchen. Whether you’re serving them for a special occasion or a cozy night in, these little cakes are sure to impress everyone at the table!

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