Fondant Chocolate Cakes and Vanilla Custard Sauce

Fondant Chocolate Cakes and Vanilla Custard Sauce

Yes to happy gatherings! Chocolate is a dessert staple and this fondant cakes with vanilla custard sauce are a perfect combo to end a meal. You can enjoy them at room temperature or cold if you prefer, for those hot summer days.



Ingredients for 12 individual cakes (muffin size)

  • 1 cup ( 150g) dark chocolate 65%

  • 1/2 cup ( 125g ) butter

  • 4 eggs

  • 3/4 cup ( 160g ) granulated sugar

  • 1/2 cup (60g ) sifted flour



    • Preheat the oven on 356°F (180°C).

    • Mix the chocolate cut into chunks and the butter cut into little cubes in a bowl and place the bowl in a bain marie. Let them melt slowly with the heat of the boiling water. Stir from time to time and remove from the heat.

    • In a bowl, beat the eggs and the sugar until white and fluffy.

    • Pour the eggs mixture on the melted chocolate and stir well.

    • Then slowly add the sifted flour

    • Line the molds as shown. You cut small squares of parchment paper and cut them to place them in the mold. Then pour the dough in each muffin mold.

    • Bake in the oven for 7-8 minutes.

    • Let cool down on a rack


    These chocolate fondant cakes are just the perfect indulgence. You have them with vanilla ice cream or try our vanilla custard sauce. This is a perfect match!



    For the vanilla custard sauce:


    • 4 egg yolks

    • 1/2 liter of milk

    • 1/2c (100gsugar

    • 1 vanilla pod



    • Split the vanilla pod lengthwise, place it in a saucepan with the milk and slowly bring it to a boil.

    • In a big bowl, stir het egg yolks and the sugar until whitened. Pour the vanilla milk in the eggs-sugar mixture and stir well.

    • Put back on low heat and stir constantly during 5-7 minutes until the sauce has slightly thicken.

    • Put in a nice bowl and let cool down.

    • Perfect at room temperature or cold.