Chocolate Fondant or Molten Lava Cake, is one of those desserts that you see on the dessert list, and find very difficult to say no to. That gooey chocolatey warm center, does it every time; it’s hard to resist. That’s what happens to me any how, when I spot it. Kind of like that commercial where the kid repeatedly says “can I, can I, can I, can I have it! Okay, bad example, but you get it. So here’s my take on this lovely chocolate dessert that is the perfect end to a fine dinner, or just perfect because it satisfies that irresistible chocolate craving; kind of like mine tonight. I enjoyed this warm chocolate fondant cake, with a quenelle of almond vanilla ice cream. Oh did I say it was good?! oh yeah, it was!
4 ounces of bittersweet chocolate ( I used Hershey’s extra dark chocolate with 60% cocoa)
2 egg yolk’s
2 whole egg’s
3 tbs granulated sugar
pinch of kosher salt
1/2 tsp vanilla extract (optional)
3 tbs cocoa powder
4 tbs all purpose flour
5 tbs butter
Combine the eggs in a large mixing bowl with the sugar; whisking well with a balloon whisk, to combine (this is called blanching). Whisk about 2 minutes. Add the chocolate and butter to a separate mixing bowl and place over a sauce pot with simmering water, to melt the chocolate over a Ban Marie. Stirring to melt the chocolate and butter evenly. Remove from the heat once melted and combined. (Do not over cook or the chocolate can seize up and dry out). Add a small ladle of the melted chocolate to the egg and sugar mixture and combine to temper. Sift in the flour and cocoa powder, and add the vanilla extract and pinch of salt and whisk to combine the ingredients. Butter four 4 ounce ramekin’s, or three 6 ounce ramekin’s. You can also coat the ramekin’s with cocoa powder or granulated sugar once buttered, by pouring a tbs of either and rolling the sugar or cocoa powder along the inside wall of the ramekins. You then pour the remaining sugar or cocoa into the next ramekin and repeat the process till they are all equally coated. Pour the batter into the ramekin’s and place the ramekin’s into the refrigerator to cool for 10 minutes. Remove the ramekin’s from the fridge and place them into a Ban Marie and cook @ 425 degrees, for about 10 minutes. The top of cakes should be slightly crusty with a slight sheen and the center of the cakes should be gooey and soft. Dust with icing powder (sugar) and serve with ice cream of your choice. Done!
You should get your self an oven thermometer to determine the true temperature of your oven at all rack levels. I use the middle rack to bake off my cakes and most other baked goods.
Note: Sugar coating or dusting the ramekins with cocoa powder is optional, but makes removing the cakes easier and they also taste great.