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Classic Chocolate Fondant Puddings

A luxurious finish to any meal. A rich and perfectly sized portion of pure chocolate lushness. Quick, easy and if done right, a great way to impress at the dinner table
Prep Time15 mins
Cook Time15 mins
Course: Dessert
Cuisine: French
Keyword: cake, chocolate, chocolate lava, fondant, lava cake, melt in the middle, molten, pudding
Servings: 4 Puddings


  • 200 g unsalted butter, cut into cubes
  • 100 g dark chocolate, broken into squares darker the better in my book
  • 2 eggs
  • 20 g Plain Flour
  • 100 g Caster Sugar


  • Pre-Heat your oven to gas mark 6 or 200°C
  • Take four ramekins or fondant molds. Grease them with some of the excess butter and line the sides with caster sugar. I just pour the caster sugar in and mix the ramekin around at an angle until the sides are evenly coated, discarding any excess. Doing this should help the batter to not stick to the sides.
  • Place the unsalted butter into a microwaveable bowl and microwave for 2 minutes or until melted, stopping at one minute to give a good mix.
  • Once the butter has completely melted, add the chocolate, and stir until incorporated. If the butter has cooled down too much, add back to the microwave for another 30 seconds. You'll end up with a beautifully glossy chocolate liquid. It will look divine but trust me, don't taste it yet. Allow the mixture to cool.
  • In a separate bowl add the eggs, flour and sugar. Using an electric hand whisk, mix well until the you're left with a light and fluffy mixture that has doubled in size.
  • Take the cooled chocolate/butter mixture and begin to fold it into the eggs, flour and sugar. Best way is to pour maybe a fifth of the chocolate mixture in and just drag a spatula down the center, repeating until all combined. This way you're not mixing the air out of the eggs mixture. You'll be left with a gorgeously dark batter.
  • Pour the batter evenly between the four ramekins and place in the center of the oven on a tray. Keep them close together so they all cook evenly.
  • Leave them in the oven for our about 12-15 minutes. When you get to 15 minutes if the tops look too liquid, leave them in. They'll be ready when there is only the slightest hint of a wobble.
  • To turn out the cakes, take a knife and run it around the edges. Place a plate on top and, using a tea towel around the ramekin, lift the plate and ramekin and turn them upside down. Remove the ramekin and voila! Serve with ice cream.... or any cream for that matter. YUM!


If you don't have a microwave you can achieve the melted butter / dark chocolate mixture by placing in a bowl on top of a small pan half filled with simmering water. Stir the chocolate and butter frequently to and make sure it doesn't burn!