Chocolate Fondant Cake Recipe (Lava Cake)

Chocolate Fondant Cake Recipe (Lava Cake) Instructions

• 2 oz bittersweet chocolate (70% cacao), chopped or in pistoles
• 2 fl. oz. Cream
• 7 oz. bittersweet chocolate (70% cacao) cut into small cubes
• 3.5 oz. butter
• 2 large eggs
• 2 large egg yolks
• 4 oz. confectioner’s sugar
• 1.5 oz. all-purpose flour
• Cocoa powder, to decorate
• 4 buttered ramekins

1. Place the 2 oz. of chopped chocolate in a medium heatproof mixing bowl.
2. In a small saucepan, heat the cream until just boiling. Pour it over the chocolate, mixing until the chocolate is fully melted and the cream is integrated.
3. Let cool at room temperature, then take to the fridge for 30 minutes, then further cool it in the freezer for another 15 minutes.
4. Preheat the oven to 400ºF.
5. Grease the ramekins or molds by brushing them with butter, using a kitchen brush and using upward motions. Reserve in the fridge.
6. Melt the remainder 7 oz. of chocolate with the butter in a Bain Marie or double boiler, mixing gently until fully melted. Reserve warm.
7. Whisk the eggs, yolks and sugar until the mix is frothy and pale. Sift in the flour; add the melted butter and chocolate, mixing with a spatula using gentle, enveloping movements to fully blend all the batter ingredients.
8. Fill about 2/3 of the molds with the batter.
9. Take the (now solid) chocolate ganache out of the freezer and cut 4 small cubes (about 1 inch square). Insert one into the center of each mold, and then cover with the chocolate batter until the mold is full.
10. Place the molds on a baking tray and bake for about 12 to 15 minutes at 400 F (you’ll see that will rise).
11. Remove from the oven, and carefully unmold by tipping over a plate or bowl.
12. Serve with a scoop of ice cream, and some Caramel Frangelico Sauce. Sprinkle with cocoa powder or icing sugar for decoration.