I hope you are just as excited as I am for all the desserts we are able to eat. Speaking of dessert, what better way to impress your friends & family during Christmas dinner (or any other gathering) than with this super easy-professional looking-“did you actually make this yourself”-chocolate fondants (which is just another name for molten lava cake). 

I love this recipe because it can be adaptable to your own flavour combinations as well. Add a spoonful of Nutella (always a good choice), peanut butter (who doesn’t love this combination?!), or some white chocolate chips to add a little more surprise to your lava cake. You can even swap out the dark chocolate for white and add a tablespoon of matcha powder to the mix to make a green tea lava cake too!! So many different ways to up the ante on this cake. Make a few different flavours and let everyone try a bit of each! 

The recipe makes three 6-oz ramekin cakes, but you can easily double it and make this dessert in a muffin tin so you get more cakes in a single bake! Just be careful not to eat it all by yourself before you serve your guests 😉 

Chocolate Fondants (makes three 6-oz ramekin cakes)


  • 100g dark chocolate
  • 100g unsalted butter
  • 2 eggs
  • 65g caster sugar
  • 1 tsp vanilla extract
  • 2-1/2 tbsp self-raising flour
  • pinch of salt

For decoration (optional):

  • icing sugar
  • berries
  • sprig of mint
  • vanilla ice cream


  1. Preheat your oven to 180 C.
  2. Melt dark chocolate and butter in the microwave and let it cool down.
  3. Beat the eggs, sugar and vanilla using an electric whisk until it turns pale and frothy.
  4. Pour the melted chocolate mixture into the egg mixture and stir in the flour together with the salt gently. Make sure there are no streaks in your batter.
  5. Grease your ramekins with some butter and fill to about 3/4 full with the batter. Bake for ~10 minutes. (This is an estimated timing. There should still be a little wobble in the centre where it’s supposed to be molten.)
  6. Remove from the oven and let cool for 1-2 minutes. Use a knife to gently loosen the edges and carefully invert onto a serving plate.
  7. Dust icing sugar over the cake and serve a scoop of vanilla ice cream on top with some berries on the side. Be sure to eat it right away while it’s still warm!