The obsession surrounding molten lava cakes refuses to leave its peak and is arguably at its best with chocolate. Believed to have French origins, chocolate fondant epitomises Parisian elegance and decadence, oozing with flavour. Bring this tempting dessert into your home with Giorgia Milanesio's recipe for Chocolate Fondant (Molten Lava Cake).
The secret to achieving the molten lava's consistency is not as intimidating as you might think. The melting middle oozes with hot chocolate and creamy butter, encased in a fluffy, cocoa-dusted shell. For an extra sweet something, the addition of vanilla extract or your choice of rum will make this dessert stand out at any dinner party. Make sure to serve the Chocolate Fondant hot for the best mouthwatering experience.
Chocolate Fondant (Molten Lava Cake)
Serves 4 - Cook in 40 minutes
- 150g dark chocolate
- 80g butter
- 20g all-purpose flour
- 10g unsweetened cocoa powder
- 80 powdered sugar
- Vanilla essence or rum
Preheat the oven to 150 degrees Celsius (°C). Melt the dark chocolate in either the microwave or bagnomaria. Mix well and add the butter, continuing to mix until it melts.
With either a hand whisk or electric mixer, beat the eggs, followed by the powdered sugar. Continue to whisk, adding the melted chocolate, unsweetened cocoa powder, flour and vanilla essence (or rum).
Grease and dust single-portion aluminum containers or ramekins with cocoa powder. Fill 2/3 of each container with the batter and bake for 13-15 minutes. Serve still hot with a touch of powdered sugar. (N.B. Keep in mind that every oven is different and when serving the Chocolate Fondant, it should have a melting molten middle, so test one to find the right temperate and baking time). Buon Appetito!