Last Friday evening, for a little get-together, I made an ultra-quick dessert, a classic: the molten chocolate lava cake. The recipe comes from one of my books, “Ce soir, je reçois!” published by First. The recipe is simple and quick, but you need to know your oven well, otherwise your molten centre may turn into a plain sponge. Personally, I love using slightly salted butter in this recipe — it goes wonderfully with the chocolate!
And the best part: you can “customise” your lava cake by adding a little raspberry centre or a few squares of white chocolate. It’s up to you, depending on what you fancy at the time 🙂
Ingredients & preparation
1 component · Full recipe
Chocolate Fondant
Ingredients
- 3 eggs
- 100 g (3.5 oz) dark chocolate
- 100 g (3.5 oz) salted butter
- 90 g (3.2 oz) sugar
- 50 g (1.8 oz) plain flour
- For the centre: raspberries, squares of white chocolate… (optional)
Preparation
1
Preheat the oven to 200°C / 400°F.
2
Brush the 4 ramekins with a little melted butter, then dust with flour.
3
Break the chocolate into pieces and melt in the microwave together with the butter.
4
In a bowl, beat the sugar and eggs together with an electric whisk for 5 minutes. The mixture will increase in volume and become slightly foamy.
5
Gently fold in the melted chocolate and butter, then add the flour in a thin stream. Whisk lightly.
6
Divide the batter halfway up the ramekins. Now is the time, if you wish, to add a little something in the centre — fresh raspberries (or raspberry coulis poured into an ice cube tray and frozen), 2 squares of white chocolate…
7
Bake for approximately 10 minutes (adjust the baking time to your preference for a more or less molten centre).
8
Serve warm.
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