Chocolate Fondant Cake is one of my favorite desserts, it’s quick and easy to make! You can also prepare it well in advance and freeze it, so it’s always ready! One of the things I appreciate most about this dessert is its practicality; you can have it available for any occasion, after a dinner or lunch with friends or perhaps for a delicious snack. I always prepare a double batch when making them. I assure you that this treat will win everyone over, both adults and children, as the true indulgence lies inside with a warm heart of dark chocolate! If you haven’t tried it yet, I recommend the quick and easy white chocolate fondant cake or the pistachio fondant cake. Well, now I’ll leave you with the recipe, and if you try it, let me know.
If you’re looking for more recipes with fondant cakes, check out these:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 5 cakes
- Cooking methods: Oven, Air fryer, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 349.29 (Kcal)
- Carbohydrates 28.99 (g) of which sugars 22.17 (g)
- Proteins 3.89 (g)
- Fat 24.86 (g) of which saturated 15.26 (g)of which unsaturated 8.80 (g)
- Fibers 2.47 (g)
- Sodium 24.82 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz 70% dark chocolate
- 5.5 tbsp butter
- 3 eggs
- 0.5 oz all-purpose flour
- 2.8 oz sugar
- to taste vanilla powdered sugar
- to taste unsweetened cocoa powder (for greasing the molds)
- 0.35 oz butter (for greasing the molds)
Tools
- 5 Molds
- 1 Spatulas
How to Make Chocolate Fondant Cake
Roughly break the chocolate, combine it with the butter and melt it in the microwave, for just under 30 seconds, repeat the operation only after stirring with a spoon. Alternatively, you can melt it using the double boiler method.
Meanwhile, beat the eggs with the sugar and cinnamon, add the flour and mix well. Then add the melted chocolate and blend with the whisk.
Prepare the molds by greasing and flouring (with cocoa powder). Pour the mixture into the molds, filling them 3/4 full.
Bake in the electric oven, preheated to 356°F in static mode for 12 minutes, alternatively, with the air fryer without preheating at 356°F for about 8 minutes.
At the end of cooking, take out the Chocolate Fondant Cake, turn it over onto a serving plate, and dust with plenty of powdered sugar.
Storage Tips for Chocolate Fondant Cake
If you store the Chocolate Fondant Cake already cooked, unfortunately, the chocolate inside will dry out; therefore, I do not recommend it.
For the best results, you can freeze them before cooking, so they’re always ready to use. The cooking time may vary depending on your oven, as each oven has its own characteristics.
FAQ
How do I know if the Chocolate Fondant Cake is cooked?
A good technique to know if the cake is cooked properly is to check at the end of cooking if a small crater has formed in the center of the cake. This will indicate that the chocolate inside is still melted and ready to be served.
