Friday, August 12, 2011

Molten Lava Chocolate Cake Recipe

Chocolate Fondant (Lava Cake) Recipe

My passion for cooking and baking has been ignited again after watching the season 2 of MASTERCHEF AUSTRALIA.  I was rooting for Callum Hann, the youngest contestant in that season, simply because he's comfortable in making desserts and he seems to know flavors really well!  One memorable moment was when he and another contestant made a chocolate fondant dessert!  

When you hear the word fondant, you'd probably think of that thick white icing used in decorating wedding cakes.  And if you've tried one, you'd definitely think it's nothing special!  It's just white and very sweet.  Even barely edible in some instances.  A Chocolate Fondant however is not an icing, it's usually a cupcake that been baked just about enough time to solidify the edges but not the insides.  In so doing, hot chocolate syrup flows out from the center when you cut the cake!  A very lovely surprise awaiting the diner for that theatrical effect.  After all, we always eat first with our eyes!  And melted or gooey chocolate always tastes good!

Chocolate Fondant with vanilla ice cream and Orange Coulis - How do you like my presentation?

Here in our region, this cake is better known as either any of the following names: Chocolate Lava Cake, Molten Chocolate Cake, and Molten Lava Cake.  A good name to depict the chocolate goodness that oozes out of the cake!  It's like a molten lava flowing out from an erupting volcano.  

According to Wikipedia, Fondant actually comes from a French word that means "melting."  Given this description, it seems like the name suits the cake more than the icing. (^o^)/

Well, anyway, I made my own Choco Lava Cake and I'm sharing the recipe here for everyone to enjoy! Serve this with Vanilla ice cream for that added contrast in temperature to bring your dessert to another level! Oh yeah!

Molten Lava Chocolate Cake (Chocolate Fondant) Recipe
based on MasterChef Australia


200 grams Bitter-Sweet Chocolate
2 large Eggs
2 Tablespoon All purpose Flour
1/2 cup Light brown Sugar
4 1/2 Tablespoon unsalted Butter
1/4 teaspoon Salt
extra sugar for coating ramekins
confectioner's sugar for dredging


1. Melt butter and chocolate in a double boiler.  Set aside and let cool.
2. Preheat oven to 180 C.
3. Generously butter 5 medium-sized ramekins (2 inches in diameter, 1 inch height) and coat with sugar.  Shake off excess sugar.
4. Add light brown sugar and salt into chocolate mixture.  Mix until well incorporated.
5. Add eggs one at a time, mixing well after each addition.
6. Fold in the flour.
7. Pour batter into prepared ramekins 3/4 of the way, dividing batter evenly.
8. Bake for 13-14 minutes or until top and bottom part of cake is set while the middle is still gooey.
9. Let rest for 5-8 minutes before inverting to serve.  Sift confectioner's sugar on top of cake before serving.

Chocolate goodness oozing out of the cake!

  • After pouring the batter into the ramekins, you can refrigerate it for hours until it's ready to be baked.  Just make sure to bring it back to room temperature before baking.  Take it out of the fridge a good 30 minutes before baking.
  • Baking time largely depends on the size of your ramekin and on what kind of oven you use.  I use a very small oven with heat sources from both the top and the bottom.  If you're making this for the first time, I suggest you try it in advance first with one ramekin taking note of the baking time so you can perfect it when it's time to cook it for your guests.   
  • Aside from ice cream, you can also serve this with milk shakes, whipped cream, and a side of citrus fruit coulis for added taste contrast.

A perfect treat for small intimate dinners! A dish that will impress even the toughest food critics. Enjoy!

Molten lava cake with vanilla ice cream and Orange coulis

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