french Chocolate fondant cake recipe

French

Experience the ultimate chocolate bliss with French chocolate fondant cake, a rich, velvety dessert featuring a gooey molten center that oozes pure decadence.

This classic treat, beloved by chocolate enthusiasts, brings the charm of Parisian patisseries to your table.

Perfect for special occasions or an everyday luxury, it’s a slice of heaven in every bite.

The best chocolate fondant cake

Who doesn’t dream of having the ultimate recipe for a soft, melting chocolate cake? Well, let me tell you, this one’s a game-changer.

I’ll confess, I make this heavenly chocolate cake fondant far too often to count. My eldest son swears by it and would happily devour it every single day.

For him, this is the perfect chocolate cake, with its irresistibly gooey center and moist, rich texture.

And honestly? He’s not wrong. Just one bite, and you’ll understand why it’s impossible to stop at just one slice.

This ultra-soft chocolate cake with its luscious molten center is pure decadence.

Warning: once you try it, don’t be surprised if you find yourself sneaking extra bites until the plate is empty!

I stumbled upon the original recipe in an anonymous cookbook, but of course, I couldn’t resist tweaking it to make it my own.

This book recipes tend to be overly sweet for my taste, so after several test batches (and a lot of chocolatey fun), I settled on just 170 g of sugar. The result? Perfection.

Trust me, this cake is a foolproof showstopper that will quickly become a favorite in your kitchen—just like it is in mine!

Ingredients for the best chocolate fondant cake

Here’s what you’ll need to create this indulgent chocolate fondant cake, a perfect balance of rich, velvety chocolate and smooth, melt-in-your-mouth texture:

• 200g dark chocolate: Choose a good-quality dark chocolate with at least 70% cocoa for a deep, intense flavor. It’s the star of this recipe, bringing that rich chocolatey taste that makes this cake unforgettable. (25g sugar per 100g of chocolate: The sugar adds just the right amount of sweetness to balance the bitterness of the dark chocolate. You’ll want this subtle sweetness to complement the richness of the cake, not overpower it).
• 100g sugar (up to 120g for sweeter cakes): Depending on your taste preference, you can adjust the sugar a bit. 100g is perfect for a balanced sweetness, but if you like your cakes on the sweeter side, feel free to push it to 120g.
• 45g flour: This small amount of flour helps provide structure, giving the cake just enough body to hold together without losing that irresistible molten center.
• 150g butter: Butter is the secret to a soft, tender crumb. It also adds that creamy, luxurious texture that melts on your tongue with every bite.
• 4 eggs: The eggs are essential for binding everything together, giving the cake its rich, smooth consistency and helping create that perfect, gooey center.
• A pinch of salt: A touch of salt is the finishing touch that enhances the flavors, bringing out the natural sweetness of the chocolate and balancing the richness of the cake.

How Much Sugar Should You Add to Chocolate Cake?

– Ideal Amount: After testing many recipes, I found that using no more than 170 g of sugar keeps this cake perfectly balanced, not overly sweet.

– My Preference: In my house, 150 g total sugar is just right, since my kids don’t like cakes that are too sweet.

– How I Calculate Sugar: I use dark chocolate, which already contains sugar.

• For example: 100 g of dark chocolate typically has about 25 g of sugar.
• Using 200 g of chocolate = 50 g sugar from the chocolate itself.
• I then add 100 g of white sugar, for a total of 150 g sugar in the cake.

– Adjust to Taste: If you prefer a sweeter cake, you can add more sugar to suit your taste.

– Chocolate Choice Matters:

• Sugar content in chocolate varies by brand and cocoa percentage.
• Some dark chocolates are 55% cocoa (more sugar), others up to 90% (less sugar, more bitter).
• My husband likes the extra-dark variety, but I find it too bitter for cakes!

– Personal Tip: I keep my favorite Lindt 65% cocoa chocolate for myself as a treat, not for baking!

– Key Takeaway: No matter which chocolate you use, just make sure to count the sugar already in the chocolate when measuring out how much extra sugar to add. This ensures the perfect level of sweetness every time.

step-by-step to make chocolate fondant cake recipe

1- Melt the chocolate and butter: Start by chopping the dark chocolate into small pieces. Place the chocolate and butter in a heatproof bowl. You can melt them using a bain-marie (a bowl set over a pot of simmering water) or in the microwave. If using the microwave, heat in short bursts, stirring in between to avoid burning.

2- Whisk the eggs and sugar: In a separate bowl, whisk the eggs and sugar together. Whisk for a few minutes until the mixture becomes pale and slightly thickened. This step helps create a light and fluffy texture for your cake.

3- Add the flour and salt: Sift the flour into the egg-sugar mixture to avoid any lumps. Add a pinch of salt to balance the sweetness. Whisk gently to combine everything, making sure the flour is well incorporated.

4- Mix in the melted chocolate and butter: Pour the melted chocolate and butter into the egg-flour mixture. Whisk until everything is smooth and well combined. The batter should be thick, glossy, and rich.

5- Prepare the baking pan: Line a 20 cm square baking pan with parchment paper, ensuring the paper comes up the sides to make it easier to remove the cake later.

6- Bake the cake: Pour the batter into the prepared pan and spread it out evenly. Place it in a preheated oven at 150°C (300°F) and bake for 20 to 25 minutes. The exact time depends on how you like the texture of your cake: 20 minutes for a runnier center, 25 minutes for a more set, fudgy texture.

7- Cool and remove: Once baked, take the cake out of the oven and let it cool in the pan for a few minutes. After it has cooled slightly, carefully remove it from the pan by lifting the baking paper. Let it cool completely before slicing and serving.

How to Bake a Soft Cake with a Melting Chocolate Center

– Final Advice: Don’t be afraid to experiment, finding your perfect chocolate center is part of the fun!

– Baking Temperature & Time Matter Most: Set your oven to 150 °C (300 °F) for best results.

– For a Gooey, Runny Center:

• Start checking the cake after 15 minutes of baking.
• Insert a knife in the center, if it comes out with wet batter, your center is still melting and runny.

– For a Soft, Slightly Runny Center:

• Bake for 22–25 minutes.
• The top should be golden and set, while the middle stays soft and slightly gooey, classic chocolate fondant texture!

– For a Firmer, Still Moist Cake:

• Bake around 30 minutes.
• The cake will be soft but not runny inside, almost like a moist chocolate sponge.

– Tip: Every oven is a bit different, so check early and adjust baking time as needed.

Tips & Variations to Personalize Your Chocolate Cake

Want to switch things up? Try these easy ideas to adapt the recipe to your taste or dietary needs:

– Add Some Crunch: Stir in chopped nuts (walnuts, almonds, hazelnuts) or chocolate chips before baking for extra texture.

– Swap the Butter:

• Use coconut oil for a subtle exotic flavor.
• Try vegan margarine for a dairy-free version.
• Go lighter with unsweetened applesauce instead of butter.

– Vegan Version:

• Replace eggs with 4 tbsp unsweetened applesauce, or 2 tbsp ground chia/flax seeds mixed with 6 tbsp water.
• Use dairy-free dark chocolate and vegan margarine.

– Flavor Up Your Batter: Add a pinch of cinnamon, a little instant coffee, or some orange zest to enhance the chocolate taste.

– Toppings & Decoration: Serve with whipped cream, a berry coulis, or dust with cocoa powder for an elegant finish.

Pro Tips & Common Mistakes to Avoid

– Don’t overbake: Too much time in the oven dries out the cake, check the texture towards the end.

– Don’t overmix eggs: Overmixing can make the cake dense; mix just enough to combine.

– Use the right pan size: Too large a pan spreads the batter too thin, leading to a flat, dry cake, stick to recommended dimensions.

– Always preheat your oven: Starting in a cold oven affects the rise and overall bake.

– Let it cool before slicing: Cutting too soon can make the cake collapse; wait at least 15 minutes for clean slices.

Storage, Freezing & Reheating Tips

– Room Temperature: Store the cake 2-3 days, well-wrapped in plastic wrap to keep it soft.

– In the Fridge: Keeps for 4-5 days in an airtight container; bring slices to room temperature 20 minutes before eating.

– Freezing: Slice and wrap pieces individually, store up to 2-3 months, and thaw in the fridge.

– Reheating: Warm slices in the oven at 150 °C (300 °F) for 5-8 minutes to restore moisture and texture.

Other Desserts to try

• Creamy Oreo tiramisu
• Triple Chocolate Mousse Cake
• Foolproof banoffee pie recipe