Easy Chocolate Fondant Cake
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- 10 ring molds
INGREDIENTS
- Butter or nonstick spray
Batter:
- 1⅓ cups/300 grams unsalted butter
- 9 ounces/260 grams dark chocolate, at least 70% cocoa
- ¾ cup/150 grams granulated sugar
- ½ cup/65 grams almond flour
- ½ cup/65 grams cornstarch
- 8 /480 grams large eggs, at room temperature
- Pinch of salt
INSTRUCTIONS
- Set your oven to 350°F (180°C). Grease 10 individual ring molds or ramekins with butter or nonstick spray. Place them on a parchment-lined baking sheet.
- In a small saucepan over low heat, melt the butter. Add the dark chocolate and stir until smooth and glossy. Remove from heat and let the mixture cool slightly.
- In a large mixing bowl, whisk the eggs and sugar together until pale and frothy. Add the almond flour, cornstarch, and a pinch of salt. Whisk until just combined.
- Gradually pour the cooled chocolate mixture into the egg mixture, whisking constantly until the batter is silky and smooth.
- Divide the batter evenly among the prepared molds, filling them almost to the top. Bake for about 10 minutes, or until the edges are set but the center remains soft and wobbly.
- Let the fondants cool in their molds until they reach room temperature. Gently run a knife around the edges to loosen, then carefully release from the molds. Serve immediately, or warm them slightly before serving for that perfect molten center.
RECIPE NOTES
MY NOTES
FAQ
Can I make the batter ahead of time?
You can make the batter ahead of time, which is great for planning desserts in advance. After preparing the batter, divide it into the molds or ramekins, cover them tightly with plastic wrap, and store them in the refrigerator for up to 24 hours. When you’re ready to bake, let the batter sit at room temperature for about 20-30 minutes to remove the chill. This helps the cakes bake evenly. If you bake the fondants straight from the fridge, you may need to add an extra minute or two to the baking time. It’s important to keep an eye on the cakes during baking since the center should remain slightly runny while the edges set. Freezing the batter is also an option — freeze in molds, then bake straight from frozen, adding around 5 extra minutes to the baking time.
How do I know when the chocolate fondant cake is perfectly baked?
Knowing when the chocolate fondant cake is perfectly baked comes down to timing and visual cues. The edges should look set and firm, while the center remains soft and wobbly. Typically, this takes around 10-12 minutes in a preheated 350°F (180°C) oven, but every oven is different, so it’s a good idea to test with a single cake first. If the top looks dry and starts to crack, the fondant might be overbaked, resulting in less of that molten center. A good trick is to gently shake the ramekin — if the sides stay in place, but the center jiggles slightly, it’s ready. You can also insert a toothpick about an inch from the edge; if it comes out clean, the sides are cooked through, and the center should still be gooey. Let the chocolate fondant cakes cool for a few minutes before unmolding to help them hold their shape.
Can I substitute almond flour with another gluten-free option?
You can substitute almond flour with various gluten-free options to make this chocolate fondant cake, depending on your preference or dietary needs. One common alternative is a gluten-free all-purpose flour blend, which you can swap in at a 1:1 ratio. This option works well if you want a texture closer to traditional fondant cakes. Coconut flour is another choice, but it absorbs more moisture, so you’d need to use less — typically around one-third of the amount of almond flour. Oat flour is a more neutral option that provides a soft texture, and it works at a 1:1 ratio as well. If you want an even denser, fudgier cake, try replacing the almond flour with extra cornstarch, though this may make the fondant a little more delicate to handle. Whichever option you choose, make sure to sift the flour to avoid clumps and maintain a smooth batter.
Can I freeze the chocolate fondant cakes?
You can freeze the chocolate fondant cakes either before or after baking, depending on your needs. Freezing the unbaked batter is a great option for prepping ahead of time. Pour the batter into greased molds, cover tightly with plastic wrap, and freeze for up to one month. When ready to bake, place the frozen molds directly into a preheated oven, adding about 5-7 minutes to the original baking time. If you’ve already baked the fondants, let them cool completely before wrapping tightly in plastic wrap and freezing for up to two months. Reheat baked fondants in a 300°F (150°C) oven for about 10 minutes, or until warmed through. This method preserves the molten center, so the chocolate fondant cakes taste almost as fresh as when they were first baked. Avoid microwaving, as it can overcook the center and ruin the gooey texture.
How should I store leftover chocolate fondant cake?
Leftover chocolate fondant cakes can be stored at room temperature for a few hours, but for longer storage, refrigeration or freezing works best. Let the cakes cool completely, then wrap them tightly in plastic wrap or place them in an airtight container to prevent them from drying out. In the fridge, they’ll keep well for up to three days. To reheat, place the cakes in a preheated 300°F (150°C) oven for about 8-10 minutes, just until the center is warm and gooey again. You can also microwave them for about 20 seconds, but this carries a risk of overcooking the molten center. For longer storage, fondants freeze beautifully — wrap individually in plastic, then store in a freezer-safe bag for up to two months. Reheat from frozen in the oven for the best results.
How can I make the chocolate fondant cakes dairy-free?
To make a dairy-free version of a chocolate fondant cake, replace the butter with a plant-based alternative like vegan butter or refined coconut oil. Vegan butter works best for replicating the original texture and flavor, while coconut oil adds a subtle flavor that pairs nicely with chocolate. For the chocolate, choose a high-quality dairy-free dark chocolate with at least 70% cocoa. Double-check that the sugar you’re using is vegan, as some brands process sugar with bone char. The rest of the ingredients — eggs, almond flour, and cornstarch — are naturally dairy-free, so no substitutions are needed there. The baking process remains the same, and the result is just as rich and decadent as the classic version. If you want to go fully vegan, you can experiment with egg replacements like aquafaba or a flaxseed mixture, though the texture might be slightly less airy.
What are the best toppings or sauces to serve with chocolate fondant cake?
Chocolate fondant cake pairs beautifully with a range of toppings and sauces that complement its rich, intense flavor. A classic choice is a dusting of powdered sugar or a drizzle of warm chocolate ganache for extra indulgence. Fresh berries, like raspberries or strawberries, add a tart contrast that cuts through the cake’s sweetness. A scoop of vanilla or salted caramel ice cream melts over the warm cake, enhancing the molten center. For something lighter, a dollop of whipped cream or dairy-free coconut cream works well. Sauces like raspberry coulis, espresso caramel, or even a simple splash of heavy cream elevate the dessert even further. Adding a sprinkle of flaky sea salt or crushed nuts provides a pleasant crunch, balancing out the softness of the cake.
