Some say molten lava cake, whatever it is called, this is going to be an impressive dessert to wow anyone who tastes it.
This is one-ramekin-for-one-serving type. I used Gordon Ramsay’s recipe which seems good and simple enough.
Let me take you through some of the pictures. You will be able to make a decadent and impressive chocolate fondant in no time.
Grease the ramekins with generous amount of soft butter. Then, dust the greased molds all around with cocoa powder.
In a deep bowl, add in 70% cocoa bar and butter. Then sit them on a simmering pot.
No compromise! Use 70%, otherwise no chocolate fondant.
Keep stirring until the melted butter mixed up well with the melted cocoa bar. Then, leave them aside to cool for at least 10 minutes.
In another bowl, add in caster sugar and eggs. Whisk it until they become thick and pale in colour.
Now, add the cocoa mixture into the egg mixture. Then, sift flour into it. Using a flat spatula, fold the flour into the mixture until they are uniform in colour and become really gooey and thick.
We missed taking pictures for the following two steps here. Let’s visualise.
Divide the final mixture as seen above, equally between the two ramekins. Place them into a preheated oven for 12 minutes according to recipe.
BUT, for mine, which I suspected due to the different ramekin sizes and oven heat, I needed to bake it for 16 minutes where the fondant cake wouldn’t wobble left and right in the ramekin once it’s taken out of the oven.
Actually, 2 minutes further would be better to have a thicker solid cake lining. Personal taste really as I find the centre of the molten chocolate is a bit too much even after 16 minutes.
So, either 12 minutes or 16 minutes or 18 minutes or 20 minutes (for minimal chocolate fluid inside).
The top of the fondant would appear cracked, this is fine. Now, you could use a plate to cover the top of the ramekin and flip over. Once, the cake come out, leave it as it is. Otherwise, turn it upside down again to resurface the cracked top.
It’s up to you. I prefer the base to face the world.
Sprinkle some icing sugar over it, only if you want.
It’s really rich. Serve it with vanilla ice-cream and you will be in cloud nine.
Rich and luscious chocolate lava awaiting you …
Ingredients (extracted from the linked webpage, Channel 4 food)
- 50g unsalted butter, plus extra to grease
- 2 tsp cocoa powder, to dust
- 50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
- 1 free range egg
- 1 free range egg yolk
- 60g caster sugar
- 50g plain flour
- Icing sugar to dust
- Vanilla ice cream to serve