Molten Salted Caramel Dark Chocolate Fondant Cake Step-by-step instructions

Before you start

Before starting, make sure the salted caramel spheres are fully frozen. If you are making your own, prepare the caramel ahead of time and freeze it in 1-tablespoon portions. Measure all ingredients and set them out.

Butter the ramekins and dust with cocoa powder. Heat the oven to 400°F (200°C) so it is ready when the batter is. Have a baking sheet and serving plates nearby. Keep the ice cream in the freezer until serving.

Instructions

Mix and assemble

1. 1Prepare the batter
   Heat the oven to 400°F (200°C). Butter four ramekins and dust with cocoa powder, tapping out excess. Melt the dark chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool slightly.
   Look for The chocolate mixture is glossy and smooth.
   Tip Do not overheat the chocolate; stop as soon as it is melted.
2. 2Whisk eggs and sugar
   In a separate bowl, whisk the eggs and sugar together until pale and frothy, about 2 minutes. The mixture should be light and slightly thickened.
   Look for The egg mixture is pale, airy, and holds a ribbon for a second when the whisk is lifted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Whisking thoroughly helps create a tender crumb.
3. 3Fold in chocolate and flour
   Pour the melted chocolate mixture into the egg mixture and fold gently with a spatula until just combined. Sprinkle the sifted flour and salt over the batter and fold until no streaks remain. The batter will be thick and glossy.
   Look for The batter is uniform, dark, and slightly glossy.
   Tip Fold gently to avoid deflating the eggs.

The batter should be glossy and smooth, with no streaks of flour. The egg mixture is pale and frothy. When you fold in the chocolate, the batter becomes thick and dark.

The ramekins are filled halfway, the frozen caramel spheres are placed in the center, and the remaining batter covers them completely. The tops are smooth and even.

Bake to perfection

4. 4Fill ramekins with batter and caramel
   Spoon half of the batter into the prepared ramekins, dividing evenly. Place one frozen caramel sphere in the center of each ramekin. Top with the remaining batter, covering the caramel completely. Smooth the tops.
   Look for The ramekins are about three-quarters full and the caramel is hidden.
   Tip Keep the caramel frozen until the last moment; this prevents it from sinking into the batter.
5. 5Bake the fondants
   Place the ramekins on a baking sheet and bake for exactly 11 minutes at 400°F (200°C), until the edges are set but the centers still look slightly underdone. The cakes should have a slight dome.
   Look for The edges are firm, the centers are soft, and the tops are just set.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Bake time is critical: 11 minutes gives a molten center. If your oven runs hot, check at 10 minutes.

After 11 minutes, the cakes are puffed slightly and the edges are set. The tops are just firm to the touch, and the centers give a little when pressed. The kitchen smells of rich chocolate. The cakes should not be cracked or overly domed. A toothpick inserted into the edge comes out clean, but the center is still soft.

Unmold and serve

6. 6Invert and serve
   Let the cakes cool in the ramekins for 1 minute. Run a small knife around the edges to loosen. Place a plate over each ramekin and invert quickly. Remove the ramekin. Dust with powdered sugar and sprinkle with flaky sea salt. Serve immediately with vanilla bean ice cream.
   Look for The cake releases cleanly and the top is lightly domed.
   Tip Invert while the cake is still warm; if left too long, the molten center may set.

The cakes release cleanly from the ramekins onto the plates. The tops are lightly dusted with powdered sugar and sprinkled with flaky salt. When you cut into the cake, the warm caramel flows out slowly, creating a dramatic lava effect. The ice cream adds a cold, creamy contrast. Serve immediately while the center is still molten.

Common mistakes

One common mistake is overbaking the cakes, which results in a solid chocolate cake instead of a molten one. The difference of one or two minutes can change the texture completely. Another issue is using caramel that is not frozen solid; it will melt into the batter and lose the lava effect.

Also, be careful when folding the batter: overmixing can deflate the eggs and make the cake dense. Finally, do not skip the cocoa powder dusting, as it helps the cakes release from the ramekins.

How to tell it’s done

The fondant cakes are done when the edges are set and the tops are just firm to the touch, but the centers still look slightly underdone. The baking time is exactly 11 minutes at 400°F (200°C).

If you insert a toothpick into the center, it will come out with some moist crumbs, not clean. The internal temperature of the cake should reach at least 160°F (71°C) to ensure the eggs are fully cooked. Let the cakes rest for 1 minute before inverting.

• Egg dishes: 160°F (71°C) in the thickest part