I've tried quite a few chocolate cakes, but when I want a chocolate dessert that everyone will love without spending the whole evening on it, I always come back to this chocolate fondant improved by Cyril Lignac.
This is exactly the kind of chocolate fondant recipe that ticks all the boxes: a dense texture, a strong taste of dark baking chocolate, and above all that famous melting chocolate center.
And yes, it is indeed a "Cyril Lignac chocolate fondant" version: simple in idea, but with two or three technical details that change everything.
The key is baking it for 20 to 25 minutes (depending on your oven and pan). You want a thin crust, set edges, and a still-soft center. If you bake it too long, you end up with a delicious chocolate cake… but not quite the fudgy, fudgy texture it is. To ensure this, I use a double boiler to gently melt the chocolate and butter: this prevents overheating, keeps the mixture smooth, and the batter maintains a nice emulsion.
When it comes to serving, I love playing with the hot/cold contrast: a scoop of vanilla ice cream that melts gently on the slice, or a very vanilla-flavored custard to pour at the last moment.
And if you want a fresher touch, some red berries (even frozen ones that have just been thawed) will liven up the chocolate without stealing the show.
In short: easy recipe, quick recipe, and with these little tips from the chef inspired by Cyril Lignac, you keep control over THE detail that counts: not to overcook to keep that melting center.
Chocolate fondant, Cyril Lignac style
4
parts18
minutes25
minutes438
kcal55
minutesA dark chocolate fondant, inspired by Cyril Lignac's chocolate fondant, with a wonderfully gooey center. A simple, quick chocolate fondant recipe designed for stress-free baking.
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Ingredients
200g 60 to 70%)
150g ) of unsalted butter (+ a little extra for the mold
150 g of sugar
4 eggs
60 g of flour
1 pinch of salt
1 teaspoon of vanilla extract (optional)
Red berries (raspberries, strawberries or a mix), to serve (optional)
Vanilla ice cream, to serve (optional)
Custard, to serve (optional)
Instructions
- Preheat the oven to 180°C (conventional setting preferred). Grease a 20-22 cm round cake tin (or a springform pan). For easy unmolding, you can also line the bottom with a disc of baking paper.
- Prepare the bain-marie: put a saucepan with 2-3 cm of water to simmer. Place a salad bowl on top (without the bottom touching the water).
- Break the dark baking chocolate into pieces in a bowl, add the diced butter. Melt gently in a double boiler, stirring occasionally. The mixture should be smooth and glossy. Remove from the heat as soon as it's melted (no need to overheat).
- In a separate bowl, crack the eggs, add the sugar, a pinch of salt, and the vanilla if using. Whisk for 30 to 45 seconds: there's no need to whisk for a long time, we just want to dissolve the sugar and make it homogeneous.
- Pour the melted chocolate-butter mixture over the egg-sugar mixture in a thin stream, while whisking. You will obtain a smooth and fairly fluid batter.
- Add the sifted flour. Mix with a spatula (or a whisk, but gently) just until the flour is incorporated. Overmixing will result in a denser cake.
- Pour the batter into the mold. Gently tap the mold on the work surface to remove any large air bubbles.
- Bake for 20 to 25 minutes. A simple guide: the edges should be set, but the center should still be slightly wobbly when you gently shake the pan. This is what guarantees a gooey center.
- Remove from the oven and let rest for 10 minutes in the mold: the fondant will firm up just enough to be cut cleanly, while remaining runny in the center.
- Serve warm, plain or with vanilla ice cream, custard, and some red berries for freshness.
📊 Nutritional Information
1 portion (approx. 105 g)
| Nutrient | Value |
|---|---|
| Calories | 438 kcal |
| Proteins | 6.3g |
| Carbohydrates | 32.6g |
| including sugars | 25.7g |
| Lipids | 32.8g |
| including saturated fatty acids | 19.8g |
| Fibers | 2.6g |
| Sodium | 105mg |
| Vitamins | |
| Vitamin A | 12% AJR |
| Vitamin E | 10% AJR |
| Vitamin B2 | 14% AJR |
| Minerals | |
| Iron | 18% AJR |
| Magnesium | 17% AJR |
| Phosphorus | 16% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Keeps for 2 to 3 days in the refrigerator, well wrapped. Reheat a slice for 10 to 15 seconds in the microwave to restore the soft center. You can also prepare the dough in advance and keep it chilled for 12 hours, then bake at the last minute (add 1 to 2 minutes of baking time if the dough is very cold).
💡 Chef's Tips
Chef's tip: Melt the chocolate and butter in a double boiler for a perfectly smooth texture. Keep an eye on it while baking for 20 to 25 minutes: set edges but a still-soft center = a gooey chocolate fondant. For a powerful oven, start checking after 18-20 minutes. Serve warm with vanilla ice cream or crème anglaise, and add some berries for balance.
🔄 Variations
- An even more intense version than Cyril Lignac's: replace 30g of sugar with 30g of brown sugar and add a pinch of instant coffee.
- Individual version: pour into 6 buttered ramekins and cook for 10 to 12 minutes (watch carefully, it cooks quickly).
