Salted Caramel Chocolate Fondants are the kind of dessert that feels like magic. Break into the warm, rich chocolate shell, and out pours a luscious, molten salted caramel center—it’s an indulgence that satisfies every craving. Whether you’re hosting a holiday dinner or treating yourself to something decadent, these fondants deliver a luxurious experience in every bite.
What makes them extra special is their versatility; they’re surprisingly easy to make, yet they look and taste like a professional pastry chef’s creation. Pair them with a scoop of creamy Vanilla Ice Cream to balance the intense chocolate flavors, or enjoy them alongside a cozy mug of Hot Chocolate for a double dose of comfort.
The beauty of this recipe lies in the perfect harmony of flavors: the richness of dark chocolate, the gooey sweetness of caramel, and the subtle kick of sea salt. It’s an irresistible combination that’s sure to impress your guests—or make a quiet evening feel downright celebratory.
Why I Love This Recipe (And You Will Too)
- Show-stopping presentation: Cutting into the fondant and watching the caramel flow out never fails to impress.
- Rich and indulgent: The deep chocolate flavor paired with gooey salted caramel is dessert perfection.
- Simple yet sophisticated: With a few key ingredients, you can whip up a dessert that looks and tastes like it came from a fancy restaurant.
- Perfect for sharing: These fondants are great for intimate gatherings or romantic dinners—indulgent without being overly heavy.
Salted Caramel Chocolate Fondants
Decadent molten chocolate cakes filled with salted caramel sauce, baked to perfection for a gooey center. This indulgent treat is dusted with cocoa and best served warm for a rich, sweet experience.
Equipment
- Mini metal pudding moulds (4)
- Heatproof Bowl
- Microwave or saucepan
- Whisk
- Sifter
- Baking tray
Ingredients
- 100 g unsalted butter
- plus extra for buttering the moulds
- cocoa
- for dusting
- 150 g dark chocolate chopped (at least 72% solids)
- 1/2 tsp vanilla extract
- 2 large eggs
- 2 large egg yolks
- 55 g golden caster sugar
- 35 g plain flour
- 4 good heaped tsp salted caramel sauce
Instructions
- Preheat the oven to 180°C (160°C fan)/gas mark 4. Grease 4 mini pudding moulds with butter and dust with cocoa, ensuring the butter is well-covered.
- In a heatproof bowl, melt the butter and dark chocolate together in the microwave (30-second bursts) or over a pan of hot water. Stir occasionally and set aside.
- Whisk the whole eggs, egg yolks, and golden caster sugar until fluffy, pale, and doubled in size (about 5 minutes).
- The mixture should leave a ribbon trail when the whisk is lifted. Add the melted chocolate-butter mixture and whisk to combine.
- Sift in the plain flour and fold in gently.
- Spoon the batter into the moulds, filling about 1.5 cm.
- Add 1 teaspoon of salted caramel sauce in the center of each.
- Cover with more batter until the moulds are about 1 cm below the rim. Place the moulds on a baking tray.
- Bake for 10-12 minutes, until the cakes rise just above the rim of the moulds.
- Turn out onto serving plates, dust with more cocoa.
- Serve immediately.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 621 kcal |
| Carbohydrates | 52 g |
| Sodium | 0 g |
| Fat | 42 g |
| Protein | 8 g |
| Fibre | 35 g |
Tips for Perfect Salted Caramel Lava Cakes!
- Prepare the Moulds Thoroughly: Use soft butter to grease the pudding molds well, then dust generously with cocoa powder. This ensures the cakes release easily after baking without sticking.
- Choose Quality Chocolate: Use high-quality dark chocolate with at least 72% cocoa solids for a rich, intense flavor that balances the sweetness of the salted caramel.
- Careful Melting: When melting the chocolate and butter, do it slowly over a double boiler or in short microwave bursts to prevent the chocolate from seizing or burning.
- Achieve the Ribbon Stage: Whisk the eggs, yolks, and sugar thoroughly until pale and fluffy. This step is crucial for the cake’s structure and ensures a light, airy texture.
- Gently Fold the Flour: Sift the plain flour into the batter and fold it in gently to avoid deflating the mixture, which could result in dense cakes.
- Perfectly Center the Caramel: Add the salted caramel sauce directly to the center of the batter in each mold. This creates the luscious lava effect when the cakes are cut open.
- Don’t Overfill the Moulds: Leave about 1 cm of space at the top to allow the cakes to rise without overflowing during baking.
- Watch the Baking Time: Bake for 10–12 minutes only. The edges should be set while the center remains molten. Overbaking will cook the caramel center, ruining the lava effect.
- Turn Out Carefully: Allow the cakes to rest for 1–2 minutes after baking before gently turning them out onto serving plates. Use a butter knife to loosen the edges if needed.
- Serve Immediately: These cakes are best enjoyed fresh from the oven while the caramel center is gooey. Dust with cocoa or icing sugar, and pair with a scoop of vanilla ice cream for an indulgent dessert.
