Nut-Free Chocolate Fondant Cake
Indulge in the rich decadence of this Nut-Free Chocolate Fondant Cake, a dessert that guarantees to impress with its irresistibly gooey center and delicate crust. Perfect for those with nut allergies, this recipe uses simple pantry staples like dark chocolate, eggs, and cocoa powder to create a luxurious treat without the need for nuts. Ready in under 30 minutes, it’s an elegant yet fuss-free option for a dinner party, date night, or an anytime indulgence. Each bite delivers a warm, molten chocolate core surrounded by a soft, sponge-like exterior—a true chocolate lover’s dream. Serve these mini cakes straight from the ramekin or impress your guests by plating them with a dusting of cocoa powder and a scoop of vanilla ice cream. A must-try for fans of molten chocolate lava cakes!
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 200 grams Dark chocolate (70% cocoa solids)
- 4 large Eggs
- 2 large Egg yolks
- 150 grams Granulated sugar
- 50 grams All-purpose flour
- 2 tablespoons Cocoa powder (plus extra for dusting)
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 200°C (392°F) and butter six individual ramekins or a muffin tin. Dust the inside of each ramekin with cocoa powder to prevent sticking.
In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring continuously until smooth. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine the eggs, egg yolks, and granulated sugar. Using an electric mixer, beat on medium-high speed until the mixture is pale and thick, about 5 minutes.
Slowly add the melted chocolate mixture to the beaten eggs, folding gently with a spatula until well combined.
Sift the all-purpose flour and cocoa powder over the chocolate and egg mixture, then gently fold everything together.
Add the vanilla extract and a pinch of salt, mixing gently until all ingredients are just combined and the batter is smooth.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes until the edges are set but the center remains soft and wobbly.
Carefully remove from the oven and let the cakes cool for 2 minutes before turning them out onto serving plates. Sprinkle with additional cocoa powder or powdered sugar if desired.
Serve immediately while the centers are still molten and gooey. Enjoy this indulgent nut-free chocolate treat!
Nutrition Facts
Calories |
3480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.9 g | 313% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1445 mg | 482% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 290.1 g | 105% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 199.8 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 359 mg | 28% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 2021 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
