Chocolate Fondant (AKA Lava Cake) for One
Recipe type: Dessert
Serves: 1 serving
  • 30g (1 oz) butter
  • 30g (1 oz) semi-sweet (at least 50-60% cocoa) quality dark chocolate
  • 30g (1 oz) icing sugar (confectioner's sugar)
  • Pinch of salt
  • 1 whole egg
  • 1 heaped tablespoon all-purpose flour
  • Cocoa powder (or icing sugar) and lightly whipped cream to serve
  1. Pre-heat oven to 200 degrees C (400 degrees F) and put a baking tray on the middle shelf.
  2. Grease 1 small ramekin with butter (or spray with non-stick spray).
  3. Place butter and baking chocolate into a large microwave-safe bowl then microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are smooth. Alternatively, you can do this in a heatproof bowl over a pan of simmering water on the stove-top.
  4. Whisk the egg, along with the icing sugar and a pinch of salt. Pour in the melted chocolate and butter (a little bit to start with in order to temper the egg mixture). Add the flour then stir until combined.
  5. Pour chocolate batter into the ramekin. At this point the batter can be refrigerated until needed, but let it come to room temperature before baking.
  6. Bake for 12-14 minutes, or until the top is is set, but when lightly touched you can feel there's wet batter beneath the surface. Take the cake out of the oven immediately and let it cool for a minute (but not too long, as it continues to cook the longer it sits), then run a small sharp knife around the ramekin and carefully invert onto a serving plate. If you’re not sure the pudding is going to survive being inverted, you can always eat it directly from the ramekin!
  7. Dust with cocoa powder (or icing sugar) then serve hot with freshly whipped cream.
For a delicious Choc-Orange flavour, add the zest of an orange into the batter mix along with the flour. Or, to really pimp it up, serve with a raspberry coulis as well as whipped cream - now that's truly decadent!
Recipe by The Kiwi Cook at