Chocolate Fondant — Lava Cake
Crisp edges give way to a warm, flowing chocolate center. This decadent dessert is surprisingly simple to make and guaranteed to impress.
Chocolate Fondant — Lava Cake
Crisp edges give way to a warm, flowing chocolate center. This decadent dessert is surprisingly simple to make and guaranteed to impress.
Key move
Bake in fully heated 6-ounce ramekins at 425°F just until the edges set and the center still jiggles slightly, usually about 11 to 13 minutes depending on your oven and ramekin thickness.
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The Setup
- Ramekins6-ounce
- Mixing BowlsMedium
- SaucepanMedium
The Mise en Place
5 of 8Your prep station before cooking begins
The Dry Mix (0/3)
The Wet Mix (0/4)
Fondants are not molten in the center.
They were overbaked. Reduce baking time by 1-2 minutes next time.
Fondants are too liquid and collapse when inverted.
They were underbaked. Increase baking time by 1-2 minutes next time.
Chef's Notes
Chill ramekins for 15 mins before baking to ensure a molten center.
Serve immediately with fresh raspberries and a dusting of powdered sugar.
Prepare batter up to 24 hours ahead. Store in fridge, bake directly from cold.
The Method
PREHEAT
Preheat oven to 425°F (220°C). Grease and flour eight ramekins.
Oven is preheated and ramekins are prepared.
MELT
In a heatproof bowl set over a saucepan of simmering water (or in the microwave), melt the chocolate and butter together, stirring until smooth.
Chocolate and butter are completely melted and smooth.
REMOVE
Remove from heat and let cool slightly.
Melted chocolate mixture has cooled slightly.
WHISK
In a separate bowl, whisk together the eggs, egg yolks (2 whole), and sugar until pale and slightly thickened.
Egg and sugar mixture is pale and slightly thickened.
FOLD
Gently fold the melted chocolate mixture into the egg mixture. Stir in the vanilla extract (1 tsp) and salt (⅛ tsp).
Chocolate mixture is fully incorporated into the egg mixture, with vanilla and salt added.
SIFT
Sift the flour over the chocolate mixture and gently fold until just combined. Be careful not to overmix.
Flour is just incorporated, no streaks remaining.
DIVIDE
Divide the batter evenly among the prepared ramekins.
Batter is evenly distributed in the prepared ramekins.
BAKE
Time-sensitiveBake for 12-15 minutes, or until the edges are set but the center is still soft. The baking time will vary depending on your oven.
Edges are set, center jiggles slightly when shaken.
LET STAND
Let the fondants stand for 1 minute before inverting onto plates.
Fondants have rested for 1 minute.
SERVE
Serve immediately. Dust with cocoa powder or powdered sugar, if desired. A scoop of vanilla ice cream complements the richness of the fondant.
Fondants are served.
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