Molten Salted Caramel Dark Chocolate Fondant Cake Tips, FAQ & printable recipe

Tips for success

For the most reliable results, weigh your ingredients. Chocolate and butter should be chopped into small, even pieces so they melt evenly. Use a double boiler or a microwave in short bursts to avoid overheating the chocolate.

If using a microwave, heat in 20-second intervals, stirring in between. The eggs should be at room temperature for better volume when whisked.

The caramel spheres can be made up to a week ahead and kept in the freezer. If you don't have a piping bag, use a small spoon to place the caramel in the center.

Make sure the caramel is completely covered by batter; otherwise, it may leak out during baking. For a cleaner cut, use a serrated knife to slice the cake in half before serving.

Variations

• Orange zest: Add 1 teaspoon of finely grated orange zest to the batter along with the flour. The citrus brightens the chocolate and pairs beautifully with the salted caramel. For an extra touch, garnish with a strip of candied orange peel.
• Espresso kick: Dissolve 1 teaspoon of instant espresso powder in 1 tablespoon of hot water and add it to the melted chocolate mixture. The coffee enhances the dark chocolate flavor without making the cake taste like coffee. A dusting of cocoa powder on top finishes it nicely.
• Peanut butter swirl: Instead of salted caramel spheres, freeze small dollops of peanut butter (about 1 tablespoon each). The peanut butter melts into a rich, nutty center. Omit the flaky sea salt on top, or keep it for a sweet-salty contrast.
• Raspberry center: Use frozen raspberry coulis spheres instead of caramel. The tartness of the raspberries cuts through the richness of the chocolate. Dust with powdered sugar and serve with a few fresh raspberries on the side.

Storage and make-ahead

Fridge

Store leftover baked fondant cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Freezer

Unbaked assembled ramekins can be frozen for up to 1 month. Bake from frozen, adding 2-3 minutes to the baking time.

Reheat

To reheat a baked fondant, microwave for 20-30 seconds or warm in a 350°F (175°C) oven for 5-7 minutes. The center will be less molten but still delicious.

Leftover fondant cakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, microwave each cake for 20-30 seconds until warm, or place in a 350°F (175°C) oven for 5-7 minutes. The molten center may not be as liquid after refrigeration, but the flavor remains delicious.

You can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. When ready to bake, spoon the batter into ramekins, add the frozen caramel spheres, and bake as directed.

You can also freeze the assembled ramekins (without baking) for up to 1 month. Bake from frozen, adding 2-3 minutes to the baking time.

Serving ideas

Serve the fondant cakes warm, directly from the oven. Place each inverted cake on a dessert plate. Dust generously with powdered sugar and sprinkle with flaky Maldon sea salt. Add a scoop of vanilla bean ice cream on the side or on top. The cold ice cream contrasts beautifully with the warm, molten center.

For a more elegant presentation, you can add a few fresh berries or a drizzle of extra caramel sauce. The cakes are best enjoyed immediately, as the molten center will set as they cool.

If you are serving a crowd, bake them in batches and keep the baked cakes warm in a low oven for up to 10 minutes, but note that the lava effect may diminish.

Frequently asked questions

Recipe card

Molten Salted Caramel Dark Chocolate Fondant Cake

Prep 15 minCook 11 minTotal 26 minServes 4

Ingredients

• 150 g dark chocolate (70%), chopped
• 120 g unsalted butter, plus extra for greasing
• 3 large eggs
• 80 g granulated sugar
• 40 g all-purpose flour, sifted
• 1 pinch salt
• 4 frozen spheres of thick salted caramel sauce
• Cocoa powder, for dusting ramekins, to taste
• Powdered sugar, for dusting, to taste
• Flaky Maldon sea salt, for sprinkling, to taste
• Vanilla bean ice cream, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

560

Protein

7 g

Carbohydrates

45 g

Fat

40 g

Fiber

3 g

Sugar

32 g

Automatic estimate from the ingredient list, not laboratory-verified.