Chocolate fondant on a plate with molten centre oozing out

Easy chocolate molten cakes

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(35 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Makes 6

Bake an impressive dinner party dessert with minimum fuss – these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal391
  • fat24g
  • saturates14g
  • carbs36g
  • sugars28g
  • fibre2g
  • protein6g
  • salt0.5g
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Ingredients

  • 100g butter, plus extra to grease
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 150g light brown soft sugar
  • 3 large eggs
  • ½ tsp vanilla extract
  • 50g plain flour
  • single cream, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.

  2. Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.

  3. Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.

  4. You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.

  5. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

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Comments, questions and tips

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Andrea Kachorroski's picture
Andrea Kachorroski
3rd Aug, 2019
3.05
I liked it. Lucky I'm a baker as there's no instructions of what to do with the chocolate mix. The family loved it,
alinalorelie
14th May, 2019
5.05
I rated this recipe 5*, however on their own these were a bit too sweet for my taste - I used 85% cocoa dark chocolate. However served with whipped cream - unsweetened - to balance out the sweetness- they are just perfect! So single cream or whipped cream or something similar is a must here, not an option.
carmca
2nd Sep, 2018
Brilliant recipe! Even I didn't mess it up. I divided it for 2 people but next time I'll make all 6 and freeze some
Yasmin Iqbal's picture
Yasmin Iqbal
6th Oct, 2018
What measurements did you use for just 2 people?
Leon-lewis Clarke's picture
Leon-lewis Clarke
30th Oct, 2019
5.05
50g chocolate 50g butter 75g light brown sugar 1 1/2 eggs 1/4 tsp vanilla extract 25g plain flour
harriet_LP
24th May, 2018
This is a fantastic recipe! So easy to follow and they turned out perfectly! I added a spoonful of homemade salted caramel sauce to the centre which made it extra delicious :-)
millycameron98@gmail.com's picture
millycameron98@...
15th Oct, 2017
5.05
Really tasty - I served with vanilla ice cream. I used very bitter chocolate so the amount of sugar was perfect to balance it out. Needs a bit longer - I found in the middle of my oven they were perfect in around 15-20 minutes (depends how gooey you want them to be)
GoJosieJo
30th Aug, 2017
5.05
Amazing dessert my husband rates it as restaurant worthy and I served it at a dinner party and it was a huge success. It makes 6 recycled Gu pot ramekin size portions. I replaced dark chocolate with Morrisons extra Special orange dark chocolate with peel in it's amazing! Try it!
Chelsea Exin
15th May, 2017
Can i replace light soft brown sugar with granulated or caster sugar?
rebecca.aziza's picture
rebecca.aziza
2nd Mar, 2017
Wow... Really Yummy. I am fond of Chocolate. I really love it. Delicious

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Siya Donde's picture
Siya Donde
22nd Dec, 2018
Hi, I made the cake but a crust was formed on the top ( like a brownie), any idea why would that have happened? And hot ot prwevnt that?
Fatimaandani
4th Mar, 2018
Can this batter be made and refrigerated in an air tight container, and for how long?
Chelsea Exin
16th May, 2017
Hi, can I replace with granulated sugar?
Chelsea Exin
15th May, 2017
Can i replace light soft brown sugar with granulated or caster sugar?
brenandlaura
31st Aug, 2013
Hmmm ok so I did this and it was really tasty, but the middle wasn't melting and gooey. It was just chocolate cake. What did I do wrong?
holoro716
17th Jul, 2016
5.05
I think you've cooked it for too long or set a high temperature .
bules
1st May, 2015
Hi, Ive just added my personal tip, hope that helps.
mamsam
18th Jul, 2015
5.05
Very easy recipe to do. I found I needed to cook it a little longer than the suggested 10 - 12 minutes. Don't worry about it being overcooked on the inside if you cook it longer, mine was still beautifully gooey after about 16 minutes
bules
1st May, 2015
Follow the instructions to the letter (although I note the recipe does miss out on adding the chocolate sauce), remember to think undercooking rather than cooking (does that make sense?) You are looking to bake the outside only a little and let the middle not bake. When you take the puddings out the heat will contiue to cook them. If they burst, so what....he idea is to get a chocolate sauce and bit of sponge and the mess can easily be hidden with ice cream to make it look like you meant it that way......If you don't have the confidence to tip them out, serve them straight from the ramakins. Ive cooked these so many times and only had a few failures in the beginning, they never fail to impress and above all they taste great!
charliefiddian
14th Feb, 2016
Sorry but what do you mean by the recipe missing out on adding the chocolate sauce? That does not make sense.
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