chocolate fondant cake

Here is a complete, step-by-step recipe for a classic Chocolate Fondant Cake, also known as molten lava cake. It features a rich, slightly underbaked center that flows out when you cut into it. This elegant dessert is perfect for special occasions or an indulgent treat.

Chocolate Fondant Cake (Molten Lava Cake)

Ingredients

Makes 4 individual cakes

• 1/2 cup (1 stick) unsalted butter, plus more for greasing

• 4 ounces bittersweet or semisweet chocolate (60 to 70 percent cocoa), chopped

• 2 large eggs

• 2 large egg yolks

• 1/4 cup granulated sugar

• 1 pinch of salt

• 2 tablespoons all-purpose flour

• Optional toppings: powdered sugar, whipped cream, berries, or ice cream

Equipment Needed

• 4 ramekins (6-ounce size)

• Baking sheet

• Double boiler or microwave-safe bowl

Instructions

Step 1: Prepare the Ramekins

1. Preheat the oven to 425°F (220°C).

2. Generously butter the insides of the ramekins.

3. Lightly dust each ramekin with cocoa powder or flour and tap out the excess. This prevents sticking.

Step 2: Melt the Chocolate and Butter

1. In a heatproof bowl over a saucepan of simmering water (double boiler), melt the chopped chocolate and butter together, stirring until smooth.
   Alternatively, melt in the microwave in 20-second intervals, stirring each time until smooth.

2. Let the mixture cool slightly while you prepare the eggs.

Step 3: Beat the Eggs and Sugar

1. In a separate mixing bowl, whisk together the eggs, egg yolks, sugar, and salt until thick and pale, about 2 to 3 minutes using a hand whisk or electric mixer.

Step 4: Combine Wet Ingredients

1. Slowly whisk the slightly cooled chocolate mixture into the egg mixture until well combined.

2. Gently fold in the flour until just incorporated. Do not overmix.

Step 5: Fill and Bake

1. Divide the batter evenly between the prepared ramekins.

2. Place ramekins on a baking sheet and bake for 11 to 13 minutes.
   The edges should be set, but the centers should still be soft. Do not overbake.

Step 6: Serve

1. Let the cakes sit for 1 minute after removing from the oven.

2. Carefully run a knife around the edges to loosen them.

3. Invert each ramekin onto a serving plate and let sit for 10 seconds before lifting it off.

4. Serve immediately, optionally topped with powdered sugar, berries, ice cream, or whipped cream.

Tips

• Use high-quality chocolate for the best flavor.

• Baking time is key. Underbaking slightly is what gives the lava center.

• You can refrigerate the filled ramekins and bake them later. Just add 1 extra minute to the baking time if baking from cold.

Storage

• Best served fresh, but leftovers can be reheated briefly in the microwave for 15 to 20 seconds.

• Batter can be made ahead and stored in the refrigerator for up to 24 hours.