Nothing says indulgence like a chocolate fondant with a molten center. Crack through the delicate cake shell and watch warm, glossy chocolate flow out — it’s restaurant magic made simple in your own kitchen. With just a handful of ingredients and about 20 minutes, this is the dessert to make when you want to impress. If chocolate is your love language, our Fudgy Zucchini Brownies with Cocoa Yogurt Glaze deserve a spot on your baking list too.
Ingredients (for 2 servings)
- 2 eggs
- 45 g (1.6 oz) cocoa powder
- 30 g (2 tbsp) butter
- Sugar to taste
- Pinch of salt (optional)
Instructions
- Melt the butter and cocoa powder together over a double boiler until smooth and glossy.
- Whisk the eggs with sugar and salt until slightly thickened.
- Gently fold the warm chocolate mixture into the beaten eggs.
- Divide the batter between greased ramekins.
- Bake in a preheated oven at 180 C (350 F) for 7-10 minutes: the edges should be set while the center stays molten. Serve immediately.
Tips
- Timing is everything: ovens vary, so start checking at 7 minutes. The edges should be set while the center still trembles slightly.
- Grease the ramekins generously and dust them with cocoa powder so the fondants release cleanly.
- Serve immediately — the molten center sets as it cools. Add a scoop of vanilla ice cream, and for more chocolate inspiration try our Flourless Berry Protein Cheesecake; technique guides at Serious Eats are also worth a read.
Nutrition (per 100 g): 150 kcal, protein 11 g, fat 8.4 g, carbs 11 g.