Why You’ll Love This Recipe
- Decadent and rich – A chocolate lover’s dream with an intense, fudgy flavor.
- Easy to make – Requires just a few simple ingredients and a quick bake time.
- Perfect for special occasions – A great dessert for date nights, dinner parties, or celebrations.
- Customizable – You can experiment with different fillings like caramel, peanut butter, or fruit puree.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ½ cup unsalted butter, plus extra for greasing
- 4 ounces dark chocolate (70% cocoa), chopped
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon vanilla extract
- A pinch of salt
- Cocoa powder or powdered sugar (for dusting)
Directions
- Preheat oven: Preheat your oven to 425°F (218°C). Grease 4 ramekins with butter and dust with cocoa powder.
- Melt the chocolate and butter: In a heatproof bowl, melt the chocolate and butter together using a double boiler or microwave in 20-second intervals, stirring until smooth.
- Prepare the batter: In another bowl, whisk the eggs, egg yolks, and sugar until light and fluffy. Add the vanilla and salt.
- Combine ingredients: Slowly fold the melted chocolate mixture into the egg mixture. Sift in the flour and gently mix until just combined.
- Fill the ramekins: Divide the batter evenly among the prepared ramekins.
- Bake: Place the ramekins on a baking sheet and bake for 10-12 minutes, until the edges are set but the center remains soft.
- Serve immediately: Let the cakes rest for 1 minute before gently running a knife around the edges and inverting onto plates. Dust with powdered sugar or cocoa powder and serve warm.
Servings and Timing
- Servings: 4 individual cakes
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
Variations
- Peanut Butter Lava Cake – Add a teaspoon of peanut butter in the center of each ramekin before baking.
- Caramel Lava Cake – Insert a soft caramel candy or a teaspoon of caramel sauce into the batter.
- White Chocolate Fondant Cake – Use white chocolate instead of dark chocolate for a creamy, sweet twist.
- Gluten-Free Option – Substitute flour with almond flour or a gluten-free flour blend.
Storage/Reheating
- Refrigeration: Store leftover cakes in an airtight container for up to 2 days.
- Freezing: Unbaked batter can be stored in the ramekins, covered, for up to 1 month. Bake directly from frozen, adding 1-2 extra minutes.
- Reheating: Warm in the microwave for 10-15 seconds to soften the center before serving.
FAQs
1. How do I make sure the center stays molten?
Avoid overbaking—remove the cakes from the oven while the center is still slightly jiggly.
2. Can I prepare the batter in advance?
Yes, you can refrigerate the batter in ramekins and bake just before serving.
3. What kind of chocolate should I use?
Use high-quality dark chocolate (at least 70% cocoa) for the best flavor.
4. Can I bake this in a muffin tin instead of ramekins?
Yes, but grease the tin well, and reduce baking time slightly.
5. How do I prevent the cakes from sticking?
Grease the ramekins well with butter and dust with cocoa powder.
6. Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be sweeter and less intense in flavor.
7. What can I serve with fondant chocolate cake?
It pairs well with vanilla ice cream, whipped cream, or fresh berries.
8. Can I make a dairy-free version?
Use dairy-free butter and chocolate to make this recipe dairy-free.
9. How do I know when the cakes are done?
The edges should be set, but the center should still look slightly underbaked.
10. Can I reheat the cakes?
Yes, microwave for a few seconds, but the molten center may not be as runny.
Conclusion
Fondant chocolate cake is the ultimate dessert for chocolate lovers. With its rich, gooey center and quick preparation time, it’s an easy yet elegant treat for any occasion. Whether you keep it classic or experiment with different fillings, this irresistible cake is guaranteed to impress!
