Chocolate fondant is a classic of French pâtisserie: a cake rich in chocolate, butter and eggs, with very little flour, that stays dense and moist inside. Its runny-centred version, the coulant or lava cake, has spread to dessert menus everywhere.
In this article, discover how fondant differs from its cousins, its history, the key steps to get it right, the accompaniments that show it off and how it appears on the Quantum Isoraka menu, in Isoraka, Antananarivo.
On this page: Fondant, moelleux or lava cake? · History · Key steps · Accompaniments · At Quantum Isoraka · 3-question quiz
Fondant, moelleux or lava cake?
These three names refer to closely related chocolate cakes, but their textures differ:
| Dessert | Texture | What gives it |
|---|---|---|
| Fondant | Dense, moist, almost creamy | Lots of chocolate and butter, very little flour |
| Moelleux | Lighter, more cake-like | A little more flour, sometimes whisked egg whites |
| Coulant (lava cake) | Baked crust, liquid centre | Short, hot baking in small moulds |
A French story
Fondant belongs to the tradition of homemade chocolate cakes made with chocolate, butter, sugar and eggs. The coulant is more recent: its creation is generally credited to the French chef Michel Bras, in the early 1980s.
Since then, fondants and lava cakes have become fixtures on dessert menus around the world, often served warm with ice cream or custard.
Key steps
Without going into a recipe with quantities, here is what makes a good fondant:
- The chocolate: good-quality dark chocolate, melted gently with the butter over a bain-marie.
- Eggs and sugar: whisked together before being folded into the chocolate, they give the cake its structure.
- Flour: in a very small amount, just enough to bind the batter.
- Baking: this is what decides the texture. The cake must stay moist inside: better to take it out a little early than too late.
- Resting: a few minutes before turning it out, so it holds together.
Accompaniments
- Ice cream: vanilla or nougat, for the contrast between hot and cold.
- Custard: the most classic accompaniment.
- A red berry coulis: its acidity balances the richness of the chocolate.
Chocolate fondant at Quantum Isoraka
On our menu, chocolate fondant is listed among the desserts, served with iced nougat.
To find out what else awaits you, read our overview of Quantum Isoraka, or explore Mediterranean cuisine.
Test your knowledge
Three questions to recap the essentials. Your answers are not saved.
Chocolate fondant in Isoraka
Quantum Isoraka welcomes you in Isoraka, Antananarivo, to share a meal and a dessert with family, friends or colleagues.
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