Melting Middle Chocolate Fondant Cakes

Tuesday 25 August 2009

Every cook who loves to entertain should have an easy little dessert recipe up their sleeve, that's, not only easy to execute, but also pretty failproof, delicious and impressive.

I make a lot of these up at the big house where I work. They entertain a lot up there, and to a high standard. This is one of their favourite desserts that I make and serve.

I like it because I can make it up several days ahead of time and then just put it quickly together on the day of the party.

You need to plan the baking carefully. If you leave them in the oven too long, they will not be melting in the middle, and they do start to solidify upon standing and cooling down, so serve them almost as soon as you take them out of the oven.

They're good the next day though, just fudgy and a bit more solid, not melting.

Up at the big house, they like them with a dusting of icing sugar and sitting in a pool of homemade raspberry coulis.

Myself . . . I just like them full stop, but a dollop of clotted cream is my preferred choice. Can you spell H E A V E N??? I thought so . . . well, now you can taste it.

*Melting Middle Chocolate Fondant Cakes*
Makes 10
Printable Recipe

These are tasty little chocolate treasures, with a gooey chocolate centre, just heavenly for any chocolate lover. You can accompany these with some fresh raspberry coulis, which is delicious, but for myself, I prefer them with a dollop of clotted cream, and why not? In for a penny, in for a pound! This is a very popular dessert for the dinner parties where I work. One great thing about it is that the batter can be made several days in advance and chilled, covered. Then on the day you just spoon it into the prepared ramekins and bake, easy peasy, lemon squeasy!

12 ounces good quality dark semisweet chocolate
8 ounces unsalted butter
1 cup caster sugar
1/2 cup plain flour
6 large eggs
To serve:
sifted icing sugar (optional)
clotted cream
vanilla ice cream
raspberry coulis

Place the chocolate and butter in the top of a double boiler over simmering water. Cook and stir until melted and well combined. Set aside to cool. Place the sugar, flour and eggs in the bowl of an electric mixer. Beat until it is very thick and fluffy, about 5 minutes. Fold in the melted chocolate mixture. (At this point you can cover it and place it in the refrigerator to chill. Proceed as follows when you are ready to bake them.

Pre-heat the oven to 180*C/350*F. Butter 10 individual ramekins very well. Divide the batter amongst them evenly. Place on a baking tray and bake for 12 to 15 minutes, or until the edges are just firm and the centre is loose. Remove from the oven immediately. (They firm up upon standing, so you want to pretty much serve them right away!) Dump them out onto individual serving plates and serve with your desired garnish.


  1. I love these! Mmmm I will have to try your version.

  2. Pure, decadence...mmm...LOVE this!! Happy Day, sweet Marie--LOVE YA ((HUGS))

  3. Im with Tracy, Marie, pure decadence ...and tempting,really tempting naughty girl!! love this, I love to smell chocolate, is heaven!!
    huggs and kisses,gloria

    Im hungry!!!!
    I dream some day try Clotted cream, look absolutely yummy!!!

  4. i don't have ramekins. do you think i could use a muffin tin? looks wonderful! love your blogs so much! :) God bless you. :) Shana in LA

  5. Oh, yes. I want these now. Forget going out for Chinese, let's just eat chocolate cakes and lie on the sofa.


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