Chocolate fondant cake is a classic French-style chocolate cake with a dense, ultra-fudgy texture that sets on top while staying incredibly soft inside.
This recipe is inspired by the famous Fondant Baulois, a baked French chocolate fondant known for its rich flavor and melt-in-the-mouth crumb.
Made with dark chocolate, brown sugar, and a touch of salted caramel, this version delivers deep chocolate flavor without being a lava cake.
Why we love this recipe
- True French chocolate fondant with a fudgy, baked texture
- Rich but balanced flavor thanks to dark chocolate and salted caramel
- Simple and reliable recipe tested for a perfect set and soft center
Ingredients you need
- Dark chocolate: Use good-quality baking chocolate (54–66% cocoa) for a rich, intense chocolate flavor. You can also use a mix of ⅔ dark chocolate and ⅓ milk chocolate for a softer taste.
- Butter: Salted butter is recommended for balance. If using unsalted butter, add 1–2 pinches of fleur de sel.
- Salted caramel (optional): Slightly warm the caramel before using so it blends smoothly into the batter. This ingredient is optional.
- Eggs: Use room-temperature eggs for a smooth, well-emulsified batter.
- Sugar: Cane sugar adds depth of flavor, but white granulated sugar, brown sugar, or coconut sugar also work.
- Flour: All-purpose flour gives structure. For a gluten-free option, replace it with cornstarch.
Tips for the Perfect Chocolate Fondant Cake
- Use room-temperature ingredients so the batter emulsifies properly and bakes evenly.
- Whip the eggs and sugar well to create the thin, slightly crisp top typical of a French chocolate fondant cake.
- Mix gently after adding the chocolate to keep the texture ultra-fudgy, not dense.
- Do not overbake: the center should stay soft and creamy, not fully set.
- Chill before unmolding to help the cake hold its shape and slice cleanly.
How to Make Chocolate Fondant Cake
Melt the chopped dark chocolate with the cubed butter in a heatproof bowl, using a double boiler or the microwave, until smooth and lump-free.
Stir in the warm salted caramel until fully combined and glossy.
Whip the eggs, brown sugar, and vanilla in a large bowl for about 3 minutes on medium speed, until pale and doubled in volume.
Fold in the melted chocolate mixture gently using a spatula.
Add the flour and mix gently just until smooth and combined.
Pour the batter into a springform pan lined with parchment paper.
Bake at 410°F (210°C) for 5 minutes, then reduce the oven to 248°F (120°C) and bake for 30 minutes, until a thin crust forms on top while the center stays soft and fudgy.
Let the cake cool completely in the pan, chill for at least 4 hours (ideally overnight), then unmold and serve dusted with cocoa powder or powdered sugar.
Storage
- Fridge: Store tightly covered for 4–5 days.
- Before serving: Let sit at room temperature for 15–20 minutes for the best texture.
- Freezer: Freeze up to 3 months, then thaw overnight in the fridge.
Recipe Variations
- Without caramel: Skip the salted caramel for a classic chocolate fondant cake.
- Gluten-free: Replace the flour with cornstarch for a naturally gluten-free version.
- Mini fondant cakes: Bake in small molds and reduce baking time for individual portions.
Recipe Questions
Is chocolate fondant cake supposed to be runny in the center?
Yes, the center should stay soft and fudgy while the top forms a thin crust.
Can I make chocolate fondant cake ahead of time?
Yes. It tastes even better after chilling overnight in the fridge.
How do I know when chocolate fondant cake is done baking?
The top should be set with a slight crust, while the center remains soft when gently pressed.
More Chocolate Cakes
- Chocolate bundt cake with runny icing
- Chocolate birthday cake
- triple chocolate brownies
- flourless chocolate cake recipe
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Chocolate Fondant Cake
- Total Time: 45 minutes
- Yield: 8 parts
Description
Chocolate fondant cake with an ultra-melting, fudgy center and an intense chocolate flavor. This French-style chocolate cake is rich, smooth, and slightly molten inside, perfect for an 8-inch (20 cm) pan and serves 8–10 people.
Ingredients
- 200 g (7 oz) dark baking chocolate (54% or 66%)
- 200 g (1½ sticks + 2 tbsp) butter, salted or unsalted
- 1 tbsp salted caramel sauce (optional)
- 5 large eggs, at room temperature (about 250 g without shells)
- 100 g (½ cup) brown sugar (cane sugar)
- 1 tsp vanilla extract
- 20 g (¼ cup) all-purpose flour
Instructions
- Preheat the oven to 410°F (210°C).
- Melt the chocolate and butter together over a double boiler until smooth.
- Stir in the salted caramel (if using), then set aside.
- Whip the eggs, brown sugar, and vanilla with an electric mixer on medium speed for about 3 minutes, until pale and doubled in volume.
- Fold in the melted chocolate mixture, then gently add the flour until just combined.
- Pour the batter into a greased or parchment-lined 8-inch (20 cm) springform pan.
- Bake for 5 minutes, then lower the oven to 248°F (120°C) and bake for 30 minutes more.
- Cool completely in the pan at room temperature, then cover and refrigerate for at least 4 hours, ideally overnight.
- Unmold gently and serve.
Notes
Storage: Store the chocolate fondant cake covered in the refrigerator for 4–5 days. Let sit at room temperature for 15–20 minutes before serving for the best texture.
Tips:
- Use a digital kitchen scale for accurate chocolate and flour measurements.
- All ingredients should be at room temperature for a smooth batter.
- Whipping the eggs and sugar properly creates the thin, delicate crust on top.
- Mix gently after adding flour to keep the center soft and fudgy.
- Chill overnight for cleaner slices and a better texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: cake, dessert
- Cuisine: Française
Marielle
Hey this is the recipe of Fondant Baulois! A tip, If you leave the batter in the pan for 2hours before baking, the air bubbles will come up and create a thicker and decadent meringue crust on top.
Good baking!
Emma
This cake is incredible. Super rich, fudgy, and easy to follow. I’ll definitely make it again