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Mini Chocolate Fondant Cakes

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These Mini Chocolate Fondant Cakes are the ultimate indulgence—rich, fudgy, and filled with a molten, gooey chocolate center. Perfect for any special occasion or just a chocolate craving, these individual-sized treats are easy to make yet impressive. With minimal ingredients and simple preparation, you can create a restaurant-quality dessert in no time. Serve them warm with vanilla ice cream or 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

Instructions

  • Prepare 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 sticking. Set aside.

  • Make the Cake Batter:

    • Melt the Butter and Chocolate: In a heatproof bowl, melt the butter and dark chocolate together by microwaving in 20-second intervals, stirring in between, or using a double boiler. Stir until smooth and melted.

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

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

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

  • Bake the Mini Cakes:

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

    • Bake: Place the ramekins on a baking sheet and bake for 12-14 minutes. The edges should be firm, but the center should remain soft and wobbly. Avoid overbaking to keep the molten center.

  • Serve:

    • Cool Slightly: Let the cakes sit for 1-2 minutes. The center will continue to set slightly as it cools.

    • Invert and Serve: Run a knife around the edges of the cakes, carefully invert the ramekins onto plates. Dust with powdered sugar and serve with vanilla ice cream or whipped cream for extra indulgence.

Notes

  • Storage/Reheating: Best served warm, but if you have leftovers, store them in the refrigerator for up to 2 days. Reheat by microwaving for 15-20 seconds to soften the center.

  • Freezing: You can freeze the unbaked cakes. Just prepare the batter, place it in ramekins, and freeze. When baking from frozen, add 2-3 extra minutes to the baking time

Find it online: https://avarecipe.com/mini-chocolate-fondant-cakes/