I don’t know what it is about a chocolate fondant that makes people think you’ve got a secret pastry chef hiding in the kitchen. It’s just cake, right? But then you dig into the middle and that warm, gooey lava comes spilling out, and suddenly it’s all “ooh” and “how did you make that?” It’s pure drama in a ramekin — and I live for it.
The first time I made this, I fully expected disaster. I’d convinced myself they’d either collapse into sludge or bake solid like brownies. But no — they worked. And they were glorious. Since then, it’s been my go-to “I want to impress but I’m actually in slippers” dessert. You only need a handful of ingredients, and the results are ridiculously indulgent. James Martin knew exactly what he was doing with this one.
Why You’ll Love It
- That gooey centre. Enough said.
- Only needs a few basics. You probably have most of it already.
- No electric mixer required. Just a bowl and a whisk.
- Cooks in 12 minutes flat. Yep, twelve.
- Looks fancy, feels cosy. Best of both worlds.
- Pairs beautifully with ice cream, cream, berries — or all three.
Ingredients
- 1 tbsp softened butter (for greasing)
- 160g dark chocolate (70% cocoa), roughly chopped
- 160g unsalted butter (cut into chunks)
- 4 large eggs
- 200g caster sugar
- 50g plain flour
- Pinch of fine salt
- Cocoa powder or icing sugar (optional, for dusting)
How to Make It
Prep the ramekins like you mean it:
Grease 6 ramekins generously with that softened butter. Don’t be shy — these fondants need to slide out like magic, and a good greasing is the trick.
Melt the good stuff together:
In a heatproof bowl over simmering water (or very gently in the microwave), melt the chopped chocolate and butter until smooth. Stir often and don’t walk off — it can split if you rush it. Set aside to cool slightly.
Get your batter smooth:
In another bowl, whisk the eggs, sugar, flour, and salt until it’s smooth and glossy. No need to overthink it — just until combined and lump-free. Then pour in the cooled chocolate mix and whisk again until it’s one velvety, dreamy batter.
Fill the ramekins:
Divide the mixture between the greased ramekins — you’re aiming to fill each about two-thirds of the way. Not to the top. These will rise!
Bake with confidence (but keep an eye):
Pop them onto a baking tray and into a preheated oven at 200°C (392°F) for 10 to 12 minutes. You want the tops set and cracked but the centres still soft. Don’t poke them. Trust the timer.
Serve fast, serve warm:
Let them sit for a minute or two out of the oven. Then gently loosen the edges with a knife and turn onto a plate — or just eat them straight from the ramekin (no judgement). Dust with cocoa or icing sugar if you’re feeling extra.
Common Mistakes and How to Dodge Them
Why did it bake solid?
Probably left it in a minute or two too long. Every oven’s different — start checking at 10 minutes, not 12.
My fondant collapsed!
It happens. Still tastes amazing. Next time, let it rest a minute before turning out — and grease your ramekins better.
It’s sticking to the ramekin.
You skipped the butter step, didn’t you? Be generous. And dusting with cocoa can help too.
Too runny in the middle?
Actually… that’s kind of the point. But if it’s totally raw, your oven may run cool. A small oven thermometer is your new best mate.
Storage and Reheating
Fridge:
Store cooled leftovers (if you have any) in an airtight container for up to 3 days. The centres won’t be as molten, but still lovely.
Freezer:
Freeze the unbaked batter in ramekins, wrapped well. Bake straight from frozen — just add 2–3 extra minutes.
Microwave:
If reheating a baked one, zap it for about 15–20 seconds. The middle might revive its goo.
Air Fryer:
Bake or reheat in ramekins at 175°C (350°F) for about 5 minutes. Nice option if the oven’s busy.
Frequently Asked Questions
Can I make these ahead?
Absolutely — fill the ramekins and chill until ready to bake. Just bring them back to room temp before putting in the oven.
What’s the best chocolate to use?
Go for 70% dark chocolate. Higher is too bitter, lower is too sweet. Quality makes a difference here.
Can I use muffin tins instead?
You can, but it’s riskier for getting them out cleanly. Ramekins are safer and prettier.
What goes well with these?
Vanilla ice cream, double cream, berries, or even a shot of espresso. Something cold or tangy cuts the richness beautifully.
Nutrition Facts (Per Serving):
- Calories: 106
- Fat: 0g
- Carbs: 26g
- Protein: 0g
- Sodium: 3mg
- Sugar: 25g
Try More James Martin Recipes:
James Martin Chocolate Fondant
Description
Rich, gooey, and deeply chocolatey, these fondants come together quickly and never fail to impress — especially when served warm with ice cream.
Ingredients
Instructions
- Grease 6 ramekins well. Preheat oven to 200°C.
- Melt butter and chocolate together. Let cool slightly.
- Whisk eggs, sugar, flour, and salt until smooth. Stir in chocolate mixture.
- Divide batter between ramekins, about two-thirds full.
- Bake for 10–12 mins until risen with soft centres.
- Rest briefly, then serve warm. Dust with cocoa if you fancy.
Notes
- Don’t overbake — gooey centres are the point!
- Chill batter-filled ramekins ahead for easy entertaining.
- If turning out onto plates, wait 1–2 minutes after baking.
- Swap ramekins for muffin tins only if you’ve got no other option — they’re trickier to unmould.