Salted Caramel Chocolate Fondants Recipe: A Lava Cake Lover’s Fantasy!

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)

Warm salted caramel chocolate fondants served on black plates on the white marble cooktop, the rich, molten centers ready to enjoy.

  • 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.
Warm salted caramel chocolate fondants served on black plates on the white marble cooktop, the rich, molten centers ready to enjoy.

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.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine British
Servings 4
Calories 621 kcal

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.
    A black heatproof bowl on the white marble cooktop with unsalted butter and chopped dark chocolate melting gently together, stirred occasionally for a smooth, glossy texture.
  • Whisk the whole eggs, egg yolks, and golden caster sugar until fluffy, pale, and doubled in size (about 5 minutes).
    A black mixing bowl on the white marble cooktop where whole eggs, egg yolks, and golden caster sugar are being whisked to a pale, fluffy mixture, forming ribbon trails.
  • The mixture should leave a ribbon trail when the whisk is lifted. Add the melted chocolate-butter mixture and whisk to combine.
    The melted chocolate and butter mixture being poured into the airy egg and sugar mixture in a black mixing bowl on the white marble cooktop, while a whisk gently blends them.
  • Sift in the plain flour and fold in gently.
    Plain flour being sifted into the chocolate and egg mixture in a black mixing bowl on the white marble cooktop, with a black spatula folding the ingredients together carefully.
  • Spoon the batter into the moulds, filling about 1.5 cm.
    Black pudding moulds on the white marble cooktop, partially filled with chocolate batter, leaving room for a caramel center.
  • Add 1 teaspoon of salted caramel sauce in the center of each.
    A teaspoon of golden salted caramel sauce being delicately spooned into the center of each mould filled with chocolate batter, on the white marble cooktop.
  • Cover with more batter until the moulds are about 1 cm below the rim. Place the moulds on a baking tray.
    The pudding moulds being topped with additional chocolate batter on the white marble cooktop, sealing in the salted caramel and leaving space for rising.
  • Bake for 10-12 minutes, until the cakes rise just above the rim of the moulds.
    The chocolate fondants rising slightly above the rim of the moulds as they bake in the oven, placed in a black baking tray over the white marble cooktop.
  • Turn out onto serving plates, dust with more cocoa.
    Freshly baked fondants turned out onto plates on the white marble cooktop, dusted lightly with cocoa powder, with molten chocolate starting to ooze from the center.
  • Serve immediately.
    Warm salted caramel chocolate fondants served on black plates on the white marble cooktop, the rich, molten centers ready to enjoy.

Nutrition Info:

NutritionValue
Calories621 kcal
Carbohydrates52 g
Sodium0 g
Fat42 g
Protein8 g
Fibre35 g

Tips for Perfect Salted Caramel Lava Cakes!

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Don’t Overfill the Moulds: Leave about 1 cm of space at the top to allow the cakes to rise without overflowing during baking.
  8. 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.
  9. 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.
  10. 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.

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Noah Baker

Hi! I’m Noah Baker

I have been a professional chef and restaurant owner for the past 20 years! I love to cook and bake, and I want to share my enthusiasm.

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