Chocolate Fondants

Kevin Kindland

Kevin Kindland

4th February 2015

Chocolate Fondants

Molten chocolate cake or lava cake is a popular dessert that combines the elements of a flourless chocolate cake (sometimes called a chocolate decadence cake) and a soufflé. Some other names used are chocolate fondant,chocolate moelleux and chocolate lava cake.


The United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres has disputed that claim, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it is now almost a de rigueur inclusion on high-end restaurant dessert menus.


  • 465g Dark Chocolate
  • 475g Butter
  • 15 Eggs
  • 500g Sugar
  • 240g Plain Flour


Melt Chocolate and Butter over a Bain Marie

Cream Eggs and Sugar together

Fold melted Chocolate into Eggs and Sugar

Fold in Flour

Butter and Coco Individual Moulds

Spoon in Fondant Mix

Cook at 220°c for 6-7 minutes