This cake has many names, chocolate fondant, lava cake and whatever to make it exotic. The process is simple, a chocolate cake baked with precise timing to leave the center “uncooked”. You open it and the center flows like lava. It is a nice cake to be creative, add in the center before baking chocolate bits, fresh or dry fruits. The quantity is for 2.
- Coat the ramekins with butter and cocoa
- 50 gr unsalted butter
- 50 gr dark chocolate – I use regular cooking chocolate. Forget about the 60% or 70% cocoa content. It is not for everyone since it provides an extreme chocolate taste.
- 1 egg
- 25 gr sugar or to taste according to sweetness of chocolate
- 15 gr flour – That’s about 2 tbsp.
- Pre-heat the oven to 200 Celsius
- Butter the inside of 2 small ramekins and coat the inside with cocoa
- Melt butter and chocolate in a bain-marie. Allow to cool slightly
- Whisk the egg until pale and fluffy. Fold in the melted chocolate and butter add the sifted flour
- Spoon evenly in the molds, almost to the top
- Insert the ramekins in the oven and bake for 12 minutes.
Tips – OK, 12 minutes work for me. It depends of the thermostat of your oven, the altitude and who knows. Not cooked enough the cake will collapse when plated and too much it will not provide the chocolate lava effect. Start making 2 cakes, Test and taste while adjusting the timing and after that all other cakes will be a breeze. This cake is better served warm or at room temperature. It can be prepared ahead – put in a freezer or in the refrigerator until ready to cook. Cold or frozen the cooking time is longer by 2 to 4 minutes.