Fondant au Chocolat
Chocolate Lava Cake
Serves: 4
Prep Time: 1/2 hour
Cooking Time: 10 - 20 minutes
Wine Pairings: Dessert wines such as Sauternes or Sagrantino Montefalco Passito. Or stronger concoctions such as Tawny Port or Pedro Ximenez Sherry.
Cut into this rich decadent dessert and a lava of molten chocolate oozes from the center. It’s really easy to make, and perfect for Valentine’s Day.
These individual-sized cakes are especially good warm, so put them in the oven no more than 20 minutes before you’re ready.
Click here for a printable version of the recipe.
Ingredients:
- 5 oz. (140 g) dark unsweetened chocolate
- 3 1/2 oz. (100 g) butter (at room temperature)
- 7 Tbs (100 g) sugar
- 1/4 Cup (33 g) white flour
- 2 large eggs
Directions:
1. Preheat your oven to 350° F (180° C).
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| Melt the Chocolate |
2. Break the chocolate into small pieces, add a tablespoon of water, and melt it in a double boiler.
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| Creamy Butter and Sugar |
3. While the chocolate is melting, mix the sugar and butter together with a wooden spoon or an electric mixer. Blend until creamy.
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| Add Eggs & Flour |
4. Add one of the eggs, then half the flour and blend well. Then the other egg and the rest of the flour until you have an even consistency.
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| Add the Chocolate |
5. Add in the melted choclate a little at a time. Stir well to avoid turning the eggs into an omelette!
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| Fill Ramekins 3/4 Full |
6. Pour the mixture into small ramekins or molds and bake at 350° F (180° C) for about 15 minutes. The cooking time can vary a lot according to the size of the molds, so keep a close eye on them. You want to pull them out of the oven while the middle is still runny. You can stick a toothpick inside to get an idea, but the safest is to bake one as a tester the first time you make the recipe.
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| Flip With Two Plates |
7. When you think they’re ready, pull them out of the oven with a hot pad. Place a ramekin right-side up on a plate. Put another plate on top of that, making a ramekin sandwich. Flip it upside down, remove the top plate, and gently lift the ramekin.
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| Liquid Lava Center |
8. You’ll have a little chocolate muffin. When you cut into it, the center should ooze out like molten chocolate lava.
This fondant au chocolat is delicious as is. Or you can sprinkle a little powdered sugar on top, or serve it with a crème anglaise too. If you really want to be decandent, pour hot fudge over the top.
Enjoy it with a dessert wine, and your valentine, of course!
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