Ultimate Chocolate Fondant Cake: A Decadent Delight You Can’t Stop Eating!

This ultimate chocolate fondant cake, often mistaken for a chocolate soufflé but far richer, is the pinnacle of indulgent desserts. With its soft, airy texture and a molten core, this cake is a sumptuous treat that’s perfect for any chocolate lover. Enhanced with both dark and milk chocolate, it balances richness with a hint of sweetness, creating a dessert that’s hard to resist.

Why You’ll Love This: The dual chocolate blend gives this cake a complex flavor profile that chocolate aficionados will appreciate. The molten center is a gooey, delightful surprise that makes each bite heavenly. The addition of brown sugar adds depth to the sweetness, while a pinch of salt cuts through to balance the flavors beautifully.

Perfect Occasion: Ideal for celebrating special occasions, from anniversaries to holiday gatherings, or as a luxurious treat to elevate a weekend dinner at home. It’s also a fantastic choice for a post-fast treat to enjoy something exceptionally delicious and satisfying.

Decoration Tips: Dust the cake with powdered sugar for a simple yet elegant finish. For those who want to add a bit more flair, serve each slice with a scoop of vanilla ice cream or a dollop of crème fraîche. A drizzle of caramel or a sprinkle of sea salt can also enhance the chocolate flavor.


  • 150 grams of high-quality dark chocolate (70% cocoa)
  • 50 grams of milk chocolate
  • 100 grams of butter (60 grams unsalted and 40 grams salted, or add 4 grams of salt to unsalted butter)
  • 5 large eggs
  • 60 grams of Swetango sugar substitute or regular sugar
  • 30 grams of dark brown sugar
  • 20 grams of flour or cornflour, sifted


  1. Preheat your oven to 220°C (428°F).
  2. Melt the chocolate and butter together using a double boiler or microwave.
  3. In a separate bowl, beat the eggs with both sugars until light but not overly fluffy.
  4. Gradually fold the melted chocolate mixture into the eggs, mixing gently to combine.
  5. Fold in the sifted flour until just combined.
  6. Pour the batter into a 20-22 cm round baking pan and freeze for about 30 minutes.
  7. Place the cake in the oven and bake for 5 minutes at 220°C, then reduce the temperature to 120°C (248°F) and continue baking for 35 minutes. The cake should have a firm exterior but still be soft and jiggly inside.
  8. Allow the cake to stabilize at room temperature before serving. Optionally, dust with powdered sugar when cool.
  9. Store any leftovers in the refrigerator and gently reheat in the microwave when ready to serve again.

Enjoy this luscious chocolate fondant cake, a true masterpiece that combines simplicity with deep, luxurious flavors for a memorable dessert experience.

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