How to Make Fondant Au Chocolat

Words by Betty Hung

The following recipe is excerpted with permission from “French Pastry 101: Learn the Art of Classic Baking with 60 Beginner-Friendly Recipes” by Betty Hung of Vancouver’s Beaucoup Bakery.

Fondant au chocolat, also known as molten chocolate cake, is one of the easiest desserts to make. Be sure not to over-bake these, as you want the center to be deliciously molten and gooey. Served warm, it is so delicious and decadent.

Prep time: 45 minutes

Makes: 6 individual cakes


  • 2⁄3 cup (150 grams) unsalted butter, room temperature
  • 1 cup (150 grams) dark couverture chocolate, chopped, at least 60 per cent cocoa (I used Valrhona Alpaco)
  • 4 large eggs, room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 cup (65 grams) all-purpose flour
  • Butter and cocoa powder, for the baking molds
  • Powdered sugar, to dust the top


  • In a double boiler over simmering water, melt the butter and chocolate. Make sure the water is simmering and not boiling. Stir the mixture every few minutes as it melts. Take it off the heat once it becomes cohesive.
  • In a separate bowl, beat the eggs and sugar until light and fluffy, about 3 minutes.
  • Pour in the warm chocolate mixture and whisk until it’s incorporated. Sift the flour, and fold it in with a rubber spatula. Transfer the batter into a clean container and allow it rest in the refrigerator overnight, or 12 hours.
  • When ready to bake, preheat the oven to 375°F (190°C). Butter six ½-cup (120-ml) ramekins or baking cups. Dust the insides with cocoa powder (rather than flour), so the cakes don’t come out with white spots. Scoop or spoon the rested batter into the molds, and place them on a baking tray.
  • Bake the cakes for 12 to 15 minutes, until they are cooked around the edges and still soft and runny in the center. Let them cool for about 10 minutes.
  • While warm, invert them onto a serving plate and dust them with powdered sugar.
  • The cakes are best served warm for the runny center. Cooled cakes can be gently reheated before serving.

      Tip: Unmold the cakes while they are still warm; they will come out much cleaner than when cold.