Laurence's Classic Chocolate Cake & Molten Chocolate Fondant

A beloved family recipe, baked for over 30 years, delighting family and friends every time. Enjoy it as a classic cake or turn it into a decadent molten chocolate fondant. Simple, rich, and endlessly satisfying.

Prep time: 10 minutes
Bake time: 20 minutes (classic) / 10 minutes (molten fondant)
Yield: 1 cake (8-inch) or 6 individual ramekins

Equipment

• Large microwave-safe bowl
• Fork or silicone spatula
• Large mixing bowl
  
• Whisk
  
• 8-inch (20 cm) round cake pan, OR muffin tin, OR individual ramekins (molten fondant version)

Ingredients

• Baking Dark chocolate: 200 g (1⅓ cups chopped / 7 oz)
• Granulated sugar: 125 g (½ cup + 2 tbsp)
• Unsalted butter, plus more for greasing: 100 g (7 tbsp)
• Large eggs: 3
• All-purpose flour: 3 tbsp (approx. 24 g)
• Dark chocolate squares for the molten center (molten version only): 2 squares (approx. 15–20 g / 1 tbsp chopped)

Instructions

• Break the chocolate into pieces and place in a microwave-safe bowl with the butter. Microwave on high for 1 minute, then stir with a fork. Continue microwaving in 30-second intervals, stirring between each, until the mixture is completely smooth and homogeneous. Set aside to cool slightly.
• In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and slightly thickened.
• Pour the melted chocolate and butter mixture into the egg and sugar mixture. Stir until fully incorporated.
• Add the flour and fold in gently until just combined, do not overmix.
• Butter your pan or ramekins generously. Pour in the batter.

Bake : Classic version

• Preheat your oven to 350°F (175°C). Bake for approximately 20 minutes. The cake is done even if a knife doesn't come out completely clean, trust your instincts and bake to your preferred texture, from fudgy to fully set.

Bake : Molten fondant version

• Preheat your oven to 375°F (190°C). Pour the batter into buttered ramekins, filling halfway. Press 2 chocolate squares (about 15–20 g / 1 tbsp chopped) into the center of each, then cover with the remaining batter. Bake for 10 minutes — the edges should be set while the center stays gloriously gooey.

Serve

• Serve the molten fondant version warm, straight from the ramekin, alongside a scoop of vanilla ice cream or a dollop of whipped cream.
• The classic version can be enjoyed warm or at room temperature, a treat for young and old alike, any time of day.

Notes

• Leftover classic cake keeps well covered at room temperature for up to 2 days.
• For the molten version, serve immediately, the magic is in that liquid center!
• Quality chocolate makes all the difference in this simple batter. Use the best dark chocolate you can find.