Chocolate Fondant Cake Recipe


We think it’s fair to say that most people love chocolate cake. So we present Gâteau au Chocolat Fondant de Nathalie adapted from Je veux du chocolat! by Trish Deseine. This chocolate fondant cake recipe is even better the second day so consider making the day before you plan to serve. 


  • 200 g best-quality dark chocolate
  • 1 tablespoon double-strength espresso or 1 teaspoon instant espresso powder (optional)
  • 200 g best-quality unsalted butter, cut into 1/2-inch cubes
  • 250 g sugar
  • 5 large eggs
  • 1 tablespoon all-purpose flour
  • icing sugar, to dust (optional)
  • freshly whipped cream, to serve (optional)


  1. Preheat the oven to 190°C and butter and flour an 8-inch round cake pan or springform tin (which is what I prefer, since you don’t have to turn it out).
  2. Finely chop the chocolate and place it, along with the coffee, in a double boiler or in the microwave, stirring regularly (every 30 seconds if using a microwave). Once the chocolate has melted, add the butter, stirring until it too has melted.
  3. Add the sugar to the chocolate-butter mixture, mixing well, and set aside to cool for a few moments. Add the eggs one by one, beating well with a wooden spoon after each addition, then add the flour. The batter should be smooth and dark. If you can see fat still floating on the surface or if the mixture looks at all grainy, switch to a whisk and beat lightly until smooth.
  4. Pour the batter into the prepared cake pan and bake for 20 to 25 minutes, until the centre of the cake barely trembles when the pan is shaken (the cake should be very moist in the middle) and the top is a bit crackly looking.
  5. Let the cake cool completely in the tin before you turn it out, then revert it so that the crackly side is facing upward. Dust with icing sugar and serve at room temperature.

Related Recipes: Easter Chocolate Cake Recipe

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