Chocolate Fondant (Molten Lava Cake)
“The chocolate fondant is the dessert that separates confident home cooks from the rest. It’s not actually difficult — it just requires precise timing. Make them in advance, keep them in the fridge, and bake them to order. Everyone will think you’re extraordinary.”
What You’ll Need
- 150g good dark chocolate (70% cocoa), chopped
- 150g unsalted butter, plus extra for greasing
- 3 large eggs plus 3 extra yolks
- 150g icing sugar, sifted
- 65g plain flour
- Cocoa powder for dusting
- Vanilla ice cream to serve
Let’s Cook — Step by Step
- Step 1 — Grease 6 individual ramekins or dariole moulds very thoroughly with butter, then dust with cocoa powder, tapping out the excess. Refrigerate.
- Step 2 — Melt chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth. Cool slightly.
- Step 3 — In a large bowl, whisk whole eggs, yolks, and icing sugar together until pale and slightly thickened — about 3 minutes.
- Step 4 — Stir the melted chocolate into the egg mixture. Fold in the flour until just combined.
- Step 5 — Pour into the prepared moulds — fill to about ¾ full. At this point, refrigerate for up to 24 hours (this actually helps).
- Step 6 — When ready to serve: preheat oven to 200°C.
- Step 7 — Bake straight from the fridge for 12 minutes — the edges should feel set but the centre should still move when gently shaken.
- Step 8 — Run a knife around the edges. Immediately invert onto plates.
- Step 9 — Eat within 2 minutes — the centre is still cooking from residual heat.
Kitchen Tip: 12 minutes from cold is the magic number at 200°C. Every oven is different, so do a test run with one before serving to guests.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
