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lava cake with molten chocolate on a fork

Easy Chocolate Fondant Cakes

  • Author: Helen
  • Prep Time: 12
  • Cook Time: 8
  • Total Time: 20
  • Yield: 2 1x
  • Diet: Vegetarian


Perfectly moist chocolate fondant cakes with rich molten centres. A quick, easy and decadent dessert that is perfect for a romantic night in.

Yield 2.  Use the scaling buttons below to double or triple the quantity.


  • 1 -2 tsp cocoa powder - for dusting the inside of the pudding moulds 
  • 65g (or 1/4 cup) - unsalted butter + a little extra for greasing 
  • 85g (or 6oz) chocolate - either dark or half milk and half dark depending on your preference
  • 1 egg
  • 1 egg yolk
  • 1/4 tsp vanilla essence
  • 30g (or 1/4 cup) brown sugar
  • 15g (or 1/8 cup) plain flour
  • Pinch of sea or kosher salt

Optional extras:

  • Soft centred chocolates of choice 
  • Ice cream
  • Fresh berries


  1. Heat the oven to 220°C or 430°F
  2. Grease the pudding moulds and dust with cocoa powder (note 1)
  3. Melt the butter and chocolate in the microwave or place them in a pyrex bowl and melt over a saucepan of boiling water (note 2)
  4. Meanwhile, beat the eggs in one bowl and mix the sugar, flour and salt in another.
  5. When the butter and chocolate have melted add the vanilla essence.
  6. Mix in the eggs and incorporate the dry ingredients. Continue to mix until smooth. (note 3)
  7. Spoon into the molds, ramekins or a muffin tray.
  8. Optional: Place your soft-centred chocolate or sauce of choice into the pudding moulds so the cake batter covers it.
  9. Bake the cakes in the middle of the oven for approx. 8 minutes (note 4)
  10. Loosen the sides with a flat knife and turn upside down over a plate or bowl. (notes 5)
  11. Serve with cream, ice cream and/or fresh fruit


  1. Place the pudding mold in the sink and use a sieve to dust with cocoa powder
  2. Fill a saucepan with a small amount of water, bring to boil, reduce to a simmer and place the pyrex bowl containing the chocolate and butter on top until they are fully melted.
  3. You can mix by hand or use an electric mixer. I normally mix by hand because it is very quick and not worth the additional washing up.
  4. Check they are done by seeing if the top is set and slotting a knife down the sides to check they are firm
  5. If you find that it's hard to pick up the hot (and often slippery) pudding mould with oven gloves, I recommend using kitchen tongs for this step.
  • Category: Sweet
  • Cuisine: Western


  • Serving Size: 1
  • Calories: 402
  • Sugar: 15g
  • Sodium: 55mg
  • Fat: 50g
  • Saturated Fat: 25g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 200mg

Keywords: chocolate fondant