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If you’re looking for a rich, molten chocolate dessert that feels bakery-level but is secretly simple, this Fondant au Chocolat is it. Made with just 5 ingredients and baked in a 7-inch cake tin, it delivers that signature gooey centre with a soft, slightly crisp top.
It’s the kind of dessert that looks impressive but comes together with minimal effort — perfect for dinner parties, date nights, or when you just want something deeply chocolatey without the fuss.
This is your reminder that sometimes the simplest bakes are the most unforgettable.
Ingredients
- 200g Dark Chocolate (55%-70%)
- 140g butter
- 4 medium eggs
- 140g caster sugar
- 80g plain flour
Other items needed
- Cocoa for dusting
- Whipped cream for serving
Instructions
- Preheat your oven to 180°C fan and line a 7-inch cake tin with baking paper. Push the baking paper in the tin and let it hang over the sides, which gives the cake a rustic look.
- Melt the chocolate and butter together in the microwave, 20 seconds at a time. Stirring until smooth and glossy.
- Remove from the heat and let it cool slightly for 2–3 minutes so it doesn’t scramble the eggs in the next step.
- In a separate bowl, whisk the eggs and sugar together until pale and slightly thickened.
- Slowly pour the melted chocolate mixture into the eggs, whisking continuously until fully combined.
- Sift in the flour and gently fold it through until just incorporated - don’t over mix.
- Pour the batter into your prepared 7-inch tin and smooth the top.
- Bake for 22 minutes. The edges should be set, but the middle should still have a soft wobble.
- Allow to cool in the tin for 10–15 minutes before carefully removing. The centre will continue to set slightly as it rests.
- Wait until the cake has cooled, dust the top with cocoa.
- Serve with whip cream.
Did You Make This Recipe?
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