Molten Chocolate Caramel Fondant Cake
Molten Chocolate Caramel Fondant Cake

Molten Chocolate Caramel Fondant Cake

Ooozy gooey molten Chocolate Caramel Fondant…. Yum.

Close Up Chocolate Caramel Fondant

Close Up Chocolate Caramel Fondant

I felt after sharing my favourite slow cooker meals and Alesah’s Slow Cooked Kare-kare we should finish with dessert.

Chocolate Caramel Fondant

Chocolate Caramel Fondant

My favourite desserts this time of year are warm and chocolate based.  I have adapted a popular Gourmet Getaways recipe to give you my very special oozing chocolate caramel fondant.

Caramel Chocolate Fondant

Caramel Chocolate Fondant

I always crave sweet treats in winter. I just seem to need another layer of sweet comfort food to ward off the cold. Some recipes for fondant cake can be time consuming, and then nerve wracking when it comes to unmould. Not this one! This is simple and works every time. There are three keys to success with my Chocolate Caramel Fondant.

Chocolate Fondant Utensils

Chocolate Fondant Utensils

Chocolate Caramel Fondant Tips

  • Make the batter ahead of time and store it in the fridge for at least 1 hour before baking.
  • Ensure any fillings like caramel or peanut butter are also chilled prior to cooking.
  • Allow the cooked fondant to sit for at least 5 minutes on the bench once cooked.  This allows the thin layer of cake to gain enough structure for the fondant to be unmoulded.
Oozy Chocolate Caramel Fondant

Oozy Chocolate Caramel Fondant

Molten Chocolate Caramel Fondant Cake
Recipe Type: Dessert
Cuisine: Australian
Author: Julie
Prep time:
Cook time:
Total time:
Serves: 6
Seriously as luscious as it looks!!! You haven’t lived until you try this simple but ridiculously good Chocolate Caramel Fondant.
  • 200gm dark chocolate
  • 170gm butter
  • 4 Eggs
  • 1/3 cup caster sugar
  • 2 ½ Tbs Ground Hazelnut
  • 2 ½ Tbs Plain Flour
  • 6 tsp Dulce de Leche or Salted Caramel Sauce (pre-chill it in the fridge)
  1. Grease 6 dariole moulds with butter and dust heavily with cocoa.
  2. Melt butter in the microwave in a glass microwave safe bowl.
  3. Add broken pieces of chocolate to the melted butter.
  4. Stir the butter and chocolate mixture until melted and smooth. If necessary microwave for a further 1 minute.
  5. In a separate bowl mix eggs, hazelnut, flour and sugar until combined.
  6. Add the chocolate mix slowly to the egg mixture stirring constantly.
  7. Cool the mix in the fridge, min 1 hour.
  8. Preheat the oven now to 200 degrees.
  9. Fill the dariole moulds to 1/3 full.
  10. Add a teaspoon of the caramel ensuring that it does not touch the sides of the mould.
  11. Add more of the fondant batter until the mould is 2/3 full.
  12. Baked for 10-12 mins.
  13. Fondant will still be wobbly but crusty around the edge. Remove from the oven and leave to stand for 5 minutes.
  14. Run a palette knife around the edge of the pudding and unmould on a serving dish.
  15. Dust with more cocoa or icing sugar and serve.

Now that we have shared my molten chocolate caramel fondant, tell me what other winter dessert are keeping you warm at the moment.

Molten Caramel Chocolate Fondant -PIN ME

Molten Caramel Chocolate Fondant -PIN ME

Do you have one “go to” winter dessert that always satisfies, or do you mix it up a bit.

Caramel Fondant

Caramel Fondant

This recipe makes six fondants.  I usually make the fondant batter during the day and put it in the fridge to chill.  When the late night craving hits I simply make one for Mr GG and myself.  The remaining batter goes back in the fridge for the following night.  It can stay in the fridge for a week.

Gourmet Getaways

About Julie


  1. Welcome to your new collaborator and this cake does sound so tempting and decadent – caramel and chocolate = yum!

  2. Alesah Villalon :

    I know it tastes as yummy as it looks! You’re a great photographer and stylist :). This will be my power lunch combo – Ox-tail Kare-Kare, and this fondant cake for dessert! I always remember…Stressed is Dessert spelled backwards 🙂

    • Alesah Villalon :

      Correction on that: STRESSED is DESSERTS spelled backwards, lol :). Too excited for your chocolate fondant!

  3. Oh my..this is totally sinful (just the way I like it):-) It doesn’t matter if it’s a warm dessert or a cold one as long as it is DESSERT. And if it’s chocolate and caramel, I am in Heaven. Thank you for sharing these tips..I can’t wait to try them out. Gorgeous photos Julie!

  4. Bookmarked!!! Oh my lordy what are you trying to do to me??? This looks so incredible and I loved your little tips too!! xxx

  5. Oh lordy… all that time at the pool this morning and you post this! Temptress! : )

  6. Great tips and I love that it can stay in the fridge for a week 🙂

  7. Wow, this fondant cake looks absolutely decadent 😀

    Choc Chip Uru

  8. Looks delicious, especially with the caramel sauce. However, in the directions, I couldn’t see where the caramel sauce was being added. (I must be going blind)! Could you please point this out for me? Thanks!

  9. I also eat more hot, decadent, rich, sugary, chocolaty and heavy desserts in winter than I do in summer. This looks like just the thing for a cold winter’s night. I love the caramel! And I don’t think there’s anything better than putting your spoon into a pudding and seeing a lava flow xx

  10. Gee whiz – I don’t mind if I I do! 😀 Looks bloody delicious!! Atm, we’re savouring on my new found fav – Turkish delight ice-cream – they’re unbelievably good! Not keeping me warm but you know what I mean. 🙂

  11. I’ve been such a chocoholic lately…absolutely decadent and delicious. My choco fix would be satisified for sure! Love how it oozes…great captures!! 🙂

  12. Julie, I can’t imagine a better desser for winter and for all seasons!! because here is almost summer but even like this I could eat without problems, these dessert. It looks so gourmand, decadent and gorgeous….Have a nice sunday 😉

  13. Very rich and tempting indeed- I don’t blame you for not sharing with the kid’s : )

  14. it looks divine!

  15. Now you’re speaking my language! Love the chocolate and caramel combo…looks like I need to buy some dariole molds 🙂

  16. I need to eat these to get me through the end of uni semester! Yumo!

  17. It's Out of This World... :

    It looks absolutely delish…but at what point do you add the salted caramel?
    I’m so looking forward to trying this decadent dessert!!!!!

  18. Stunning, Julie! When I saw the photo, I wondered what fancy restaurant you’d been eating desert at – it’s unmoulded so perfectly! 🙂

  19. OMG that looks absolutely stunning! Oozy perfection!

  20. Oh my gosh Julie! I think those photos of the oozy centre have to be the most craving-inducing images of a chocolate dessert I’ve ever ever seen! Ever! That looks amazinggggg.

    Krissie x –

  21. Great tips, Julie. And obviously amazing results! Your molten cakes look so elegant and divinely decadent =)

  22. Absolutely gorgeous! Such a beautiful fondant cake! I always love caramel and chocolate and what a great way to eat together! Ahhh so pretty!

  23. That does look delicious. I pinned it to try when we’re using the oven again (it’s getting warm over here right now ;)).

  24. This looks delicious and I cant wait to cook it. But I really love a chocolate ooze, can I omit the caramel to just have chocolate
    oozing out?

    • Hi Labriba, yes you can omit the caramel. I have the same recipe without the caramel on the site. Just type in the search bar at the top right of the page chocolate fondant or lava cake and you will see the recipe.

      • Thanks Julie for responding so quickly. Thanks for the link for the chocolate fondant recipe as well. I will endeavor to cook the chicken recipe with mushrooms and the chocolate fondant for Valentines Day for my hubby whose favourite desert is chocolate fondant!

        • That’s sounds absolutely delicious. The main tip with the fondant cake is to make the batter well ahead of time and refrigerate it until very cold. I usually do it the day before. Then just make as many as you need and save the leftover mixture for the next night.

          • Hi Julie,
            I have made the chocolate fondant recipe ready for tomorrow. I have noticed that the batter has become quite thick. Is that still ok?
            Thanking you in advance,

          • That’s perfect!! It needs to be really thick. All the fats in the batter (chocolate, egg yolk etc) cause it to thicken in the fridge and then be liquid in the centre when it’s cooked.

  25. Looks delicious! Was wondering whether I could omit the caramel and have chocolate oozing out instead? Will this still work?
    Would love to try this on valentines day! Thank you.

  26. Dear Julie,
    Just wanted to let you know that I cooked some chocolate molten cake and OMG it was divine! It honestly
    was hands down the most fantastic, easy, deliciously oozy cake I have tried. I was so glad that it didn’t need beaters or mixers and it tasted unreal. So beautiful for Valentines Day. Yum, yum and yum!
    I also cooked chicken with asagio cheese and I used Parmesan instead of asagio cheese (as I could not find it and I didn’t have time searching for it) and that also turned out to be a big hit too, also delicious.
    A big thank you and my hubby sends his gratitude as well. And also a very big thank you for responding so quickly.

    • Labrina you have made my day!!
      I love hearing that people have enjoyed a recipe I have shared. I am sitting and smiling at your comment right now, I’m so pleased you and your hubby had a lovely Valentines Day too.
      Thank you so much for letting me know

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