I’ve always wanted to make a Chocolate Molten Lava Cake (also known as Chocolate Fondant) but have always been too daunted to make one. They regularly make the contestants on MasterChef whip them up and there is always that tense moment just before they break the cake apart to see if the inside is soft and runny chocolate or not! Anyway, this recipe is so easy and it worked perfectly first time – gooey runny chocolate on the inside. So delicious, and you’ll most certainly look like a MasterChef if you serve this to your friends for a Christmas dinner or lunch!
It makes 4 servings. Just a note, if you don’t have ramekins, you could always try using large cupcake tins. Enjoy!
Chocolate Molten Lava Cake
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
A chocolate fondant or molten lava cake need not be daunting with this recipe that guarantees gorgeous, gooey, runny chocolate on the inside!
- 225g of cooking chocolate (that is roughly just over 1 and Â¼ slabs, so you will need to buy 2 slabs)
- 110g butter (plus a little extra to grease ramekins)
- 3 eggs
- 1/2 cup caster sugar
- 1/2 cup flour
- 1 teaspoon vanilla essence
- Preheat the oven to 200Â°C and grease 4 ramekins (I used Le Creuset ramekins and they were 100ml, 5cm deep and 8cm in diameter and they were perfect!!).
- Melt the chocolate and butter togetherÂ in a double boiler.
- Whilst that is melting, beat the eggs and sugar in an electric mixer until pale in colour â€“ should take about 2 minutes on medium speed.
- Add the vanilla and mix until well combined.
- Stir the eggÂ mixtureÂ into the melted chocolate and butter.
- Now add the flour and mix well. At this point I transferred everything back to my electric mixer and mixed it on medium speed for a minute to make sure everything was well combined.
- Divide the batter amongst the 4 ramekins, place on a baking tray and bake for 15 minutes.
- The sides of the cakes should be firm, but inside will be yummy melted chocolate that runs out as soon as you â€œbreakâ€ the cake apart with your first spoonful.
- Serve these puddings immediately, either in the ramekins or if youâ€™re feeling super confident, run a knife gently around the top of the sides of the cake and then invert onto a plate.
- Serve with cream or ice-cream.
- I sprinkled edible glitter over the tops of mine to give them a festive feel!
Technology becomes the teacher. Thanks for sharing this.