Quick Summary: This French chocolate fondant cake, or Fondant au Chocolat, uses just five simple ingredients and bakes in 22 minutes. It has a thin, meringue-like crust and a soft, melt-in-your-mouth center, chilled before serving for the best fudgy texture.
What is chocolate fondant cake?
Chocolate fondant cake, or simply fondant cake, is a super-moist French cake with a delicate, silky, and creamy center and a thin crust resembling a meringue.
What does fondant cake mean? Fondant cake or gâteau fondant means "melting cake" and refers to its creamy texture that melts in the mouth when eaten.
Chocolate fondant cake resembles fondant Baulois, but it is quite different from the dense Moelleux au Chocolat and coulant au chocolat with its liquid center.
Fondant cake vs lava cake: what is the difference?
These two desserts look similar but are not the same. A French chocolate fondant is a whole cake with a uniformly soft, dense, melting crumb throughout. It is meant to be baked, cooled slightly, and then sliced.
A lava cake (also called molten chocolate cake) is an individual portion baked just until the edges set while the center stays liquid, so it flows out when you cut into it.
In French, the family of melting chocolate cakes also includes the moelleux (lighter and cakier) and the coulant (with a deliberately runny core, the closest to a lava cake). This recipe is a true fondant: rich, fudgy, and evenly soft rather than liquid in the middle.
Why you'll love this recipe
- Just 5 simple ingredients. No fancy equipment or hard-to-find items, just pantry staples and good chocolate.
- Rich, fudgy, and intensely chocolatey. A soft, velvety, melting crumb that satisfies any chocolate craving.
- Quick and nearly foolproof. It comes together in minutes and bakes into a showstopper with very little effort.
- Naturally gluten-light and adaptable. It uses very little flour, so it is easy to make gluten-free and to flavor with coffee, orange, or a splash of liqueur.
- Perfect for any occasion. Elegant enough for a dinner party, yet cozy enough for a weeknight treat.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Chocolate is an essential ingredient in making a chocolate fondant cake. Opt for high-quality 70% dark chocolate. You can experiment with the chocolate's cacao percentage: lower percentages are sweeter, and higher percentages are biter. But if you want something extra special and intense, choose rich bittersweet chocolate with 70% cocoa.
- Butter: The recipe calls for unsalted butter, but you can use salted butter for more indulgence.
- Sugar: Use white granulated sugar or replace it with light or dark brown sugar. Brown sugar brings caramel flavor and moisture to the cake. Read more about ingredients that make a cake moist.
- Eggs: Use large eggs at room temperature.
- Flour: The recipe calls for all-purpose flour, the same as plain flour.
Recipe variations
While the chocolate fondant recipe is straightforward, you can experiment with its ingredients.
- Replace part of all-purpose flour with semi-wholemeal flour and white sugar with blond cane sugar. For a gluten-free version, replace wheat flour with cornstarch.
- Try to use a delicious combination of dark and milk chocolate in a 1:1 ratio.
- Intensify the chocolate flavor and taste by adding a pinch of salt or fleur de sel to the cake batter.
- Discover a beautiful pairing of chocolate and coffee: add ½ teaspoon of instant coffee to the melted butter and chocolate mixture. For more flavor combinations, download the fruit flavor pairing chart.
How to make chocolate fondant cake
The key to a successful chocolate fondant cake is using high-quality chocolate and respecting the baking and resting time. Despite being easy to make, it isn't a last-minute dessert. For pure indulgence, let the cake cool properly.
Step 1: Preheat the oven to 330°F (165°C). Using softened butter, grease the bottom and sides of the 8-inch (20 cm) springform pan, then line it with parchment paper.
Pro tip: Alternatively, use a cake ring where the base is covered with aluminum foil. Place the cake ring in the middle of the piece of aluminum foil and fold the foil toward the ring. Butter and line the bottom and sides of the dish with the parchment as described above (photo 1). Place the prepared ring on a baking tray.
Step 2: Chop the dark chocolate into small pieces (photo 2), then place it in a heatproof bowl.
Step 3: Add the butter, cut into small cubes, and melt in a double boiler (bain-marie). Set aside to cool (photo 3). You can use the microwave with settings at 30-second bursts.
Step 4: In a separate bowl, whisk together the eggs and sugar. Whip with an electric whisk until doubled and frothy for about 5 minutes (photo 4).
Step 5: Add the melted chocolate mixture to the eggs and sugar preparation and mix with a rubber spatula (photo 5).
Pro tip: Ensure the chocolate mixture is cooled down to prevent cooking the eggs.
Step 6: Add the sifted flour and gently mix (photo 6). Pour the fondant mixture into the prepared mold and bake for 22 minutes.
Step 7: Remove the cake from the oven and let it cool at room temperature for 30 minutes.
Pro tip: When the cake comes out of the oven, it seems undercooked with a slightly wobbly center, which is normal.
Step 8: Refrigerate the cake, still in the mold, for at least 3 hours, unmold it, and transfer it to a serving plate.
Pro tip: If you bake it in a ring, use the baking tray beneath your cake ring when transferring it to the fridge. To unmold, lift the ring up and remove the baking paper.
To serve, bring the cake to room temperature for 1 hour. Then, dust the top of the cake with icing (powdered) sugar or unsweetened cocoa powder if desired.
Expert Tips
- Make sure to use ingredients at room temperature.
- Choose a mold with a removable bottom for easy cake release. You will have a hard time removing the cake with a regular cake tin.
- Use an 8-inch (20 cm) pan for the best results. For a smaller or larger pan, recalculate ingredients with this simple cake pan calculator. However, you will need to experiment with the baking time until you obtain the desired texture.
- Don't overbake the cake. The cake is ready when its center is slightly wobbly.
- Don't under-bake the cake, either. The authentic fondant cake doesn't have a runny center after slicing it. Add 1-2 more minutes if the cake seems too runny after 22 minutes of baking.
- To let the cake set well, don't omit the chilling time. It guarantees a more prominent melting texture.
- Don't unmold the cake when hot. Let it cool in the fridge, then unmold.
How to serve fondant cake
Serve French chocolate fondant cake with a cup of morning coffee, as an afternoon snack, or as a simple dessert after dinner.
Rich and very chocolatey, this cake has an ultra-melting texture that pairs well with homemade whipped cream, French Chantilly cream, vanilla custard (crème anglaise), red fruit coulis, vanilla ice cream, or fresh strawberries and other berries.
Storing & freezing
Store chocolate fondant cake in an airtight container or under a cake dome in the refrigerator for up to 48 hours.
Can you freeze chocolate fondant cake? You can freeze it in a freezer-friendly box for up to 1 month. To thaw, take it out of the freezer and place it in the fridge overnight or on the counter for a few hours.
Recipe FAQ
How do you know when chocolate fondant cake is cooked?
Look at the center of the cake; it should be slightly wobbly. Gently shake the cake in the mold: if the whole batter moves a lot, it needs more time. If only the center jiggles while the rest stays set, the cake is ready.
Can I make French chocolate fondant cake with cocoa powder?
This authentic five-ingredient version relies on melted dark chocolate rather than cocoa powder for its rich, fudgy texture. Cocoa powder gives a drier, more sponge-like crumb, so for the true melt-in-your-mouth fondant, stick with quality 70% dark chocolate.
What is the difference between fondant, moelleux, and coulant?
A fondant cake has a soft, creamy, melting center throughout, a moelleux is lighter and more cake-like, and a coulant (or lava cake) has a liquid, runny center served in individual portions. This recipe is a whole fondant cake, not a molten individual dessert.
What does semi-fondant cake mean?
A semi-fondant cake is baked slightly longer than a fully melting fondant, so the center sets a little more while staying soft and moist. This recipe is a true fondant with a creamy, melting crumb, not a dry sponge.
How do you decorate a French chocolate fondant cake?
Dust it with icing sugar or unsweetened cocoa powder, or add chocolate shavings on top for a simple, elegant finish.
How do you serve French chocolate fondant cake?
Serve it with homemade whipped cream, crème Chantilly, vanilla custard sauce (crème anglaise), or a scoop of vanilla ice cream.
How long does a chocolate fondant cake last?
It keeps for up to 48 hours in an airtight container or under a cake dome in the refrigerator, and up to 1 month in the freezer.
Love chocolate cake recipes? Try these next!
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PrintRecipe card
French Chocolate Fondant Cake
This simple French chocolate fondant cake recipe uses only five basic ingredients. With a warm and gooey texture melting in the mouth, this cake is all about chocolate, a chocolate lover's dream.
- Prep Time: 18 min
- Cook Time: 22 min
- Total Time: 40 min (plus chilling time)
- Yield: 10 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
- 7 oz. (200 g) dark chocolate, 70% cocoa
- 7 oz. (200 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- 5 large eggs
- ¼ cup (30 g) all-purpose flour
Instructions
- Preheat the oven to 330°F (165°C). Using softened butter, grease the bottom and the sides of the 8-inch (20 cm) springform pan, then line it with parchment paper. Alternatively, use a cake ring where the base is covered with aluminum foil. Place the cake ring in the center of the aluminum foil, then fold the foil toward the ring. Then butter and line the bottom and sides of the dish with the parchment described above. Place it on a baking tray.
- Break the dark chocolate into small pieces and place it in a heat-proof bowl. Add the butter, cut into small cubes, and melt in a double boiler (bain-marie). Set aside to cool. You can use the microwave with settings at 30-second bursts.
- In a separate bowl, place eggs with sugar. Whip with an electric whisk until doubled and frothy for about 5 minutes. Add the melted chocolate mixture to the eggs and sugar preparation and mix with a rubber spatula. Ensure the chocolate mixture is cooled to prevent the eggs from cooking. Add the sifted flour and gently mix.
- Pour the fondant mixture into the prepared mold and bake for 22 minutes. Remove the cake from the oven and let it cool at room temperature for 30 minutes. Then refrigerate it for at least 3 hours, unmold, and transfer to a serving plate.
Note: When the cake comes out of the oven, it seems undercooked with a slightly wobbly center, which is normal. If you bake it in a ring, use the baking tray beneath your cake ring when transferring it to the fridge.
- To serve, bring the cake to room temperature for 1 hour. Then, dust the top of the cake with icing (powdered) sugar or unsweetened cocoa powder.
Notes
- Make sure to use ingredients at room temperature.
- Choose a mold with a removable bottom for easy cake release. You will have a hard time removing the cake with a cake tin.
- Use an 8-inch (20 cm) pan for the best results. For a smaller or larger pan, recalculate ingredients with this simple cake pan calculator. However, you will need to experiment with the baking time until you obtain the desired texture.
- Don't overbake the cake. The cake is ready when its center is slightly wobbly.
- Don't under-bake the cake, either. The authentic fondant cake doesn't have a runny center after slicing it. Add 1-2 more minutes if the cake seems too runny after 22 minutes of baking.
- To let the cake set well, don't omit the chilling time. It guarantees a more prominent melting texture.
- Don't unmold the cake when hot. Let it cool in the fridge, then unmold.
Nutrition
- Serving Size: 1 slice
- Calories: 361
- Sugar: 19.8 g
- Sodium: 770 g
- Fat: 33.2 g
- Saturated Fat: 16.1 g
- Carbohydrates: 24.1 g
- Fiber: 1.1 g
- Protein: 5.7 g
- Cholesterol: 136 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Jennifer Hughes says
I was worried about making this because there were no reviews. I made it anyway. It is delicious. My husband’s comment was “ oh man, that’s good.”
Irina says
Hello Jennifer, Thanks for making the recipe! next, I suggest to make Fondant Baulois: this one is to die for!!!
Giraud says
Decadent cake. It beats by a mile the Devil's cake I baked a couple of years ago, which looked wonderful, but the taste was very ordinary. Nearly 8 h were spent on prepping, mixing, baking, and decorating. This one in less than an hour, and the results are spectacular. I added 1 tsp of ground coffee to the batter for a hint of delicious mocha. Used a 9" pan (ingredients adjusted using the calc.) plus the extra baking time; well, I had to eyeball it, but probably close to the 6 min mark.
Thanks for the recipe.
Highly recommended!
Irina says
Thank you for making the recipe, Giraud!
Harriet I. Cook says
Looks delicious. For individual small servings, do you think this recipe would work in papered muffin tins, regular or small? Or would it stick too much? Ladies luncheons have several desserts and it's nice to make smaller servings so they feel like they can try more than one dessert.
Irina Totterman says
Thanks for making the recipe, Harriet. I have yet to make this cake in muffin tins, so it's hard to suggest anything. This cake is all about texture, so you will need to spend some time playing with the baking time to achieve the same result (in terms of texture) as the original cake.
Amin says
My first attempt at this came out perfectly. Second time the cake mix ended up not looking as glossy (more matted). What could have gone wrong?
Based off of my first attempt, amazing recipe! Was the closest I managed to get to one I had in a restaurant.
Irina Totterman says
Hello Amin, thanks for trying the recipe! To accurately compare bakes, we need to use the same ingredients (including the type of chocolate, its brand, and sweetness), exact measurements, baking temperature, and time. A matte batter the second time could be due to the chocolate being too cool before mixing, the eggs and sugar not being whipped enough, ingredient differences, over or under-mixing, or changes in refrigeration time and conditions. If everything else was the same, I’d focus on the chocolate temperature and egg whipping. Let me know how it goes!
Amin says
Most likely was the egg whipping as made the third time and came out almost perfect. Slight rise in the middle but I’ll figure that out. Look forward to trying the rest of your recipes! I’ll be sticking around.
Silvia says
Made it and loved it. It's like a chocolate truffle cake. Thanks for the recipe!