Decadent Molten Chocolate Cake (Fondant au Chocolat)
Rich and Moist Molten Chocolate Cake
Experience the intensely smooth and deep chocolate flavor! Introducing a delightful recipe for Fondant au Chocolat, often called Molten Lava Cake. Perfect for sharing a sweet moment with loved ones, this cake boasts a slightly crisp exterior and a gooey, molten chocolate center. Easy to make at home, it’s a must-try!
Ingredients- 80g unsalted butter
- 100g dark chocolate (recommend 55% cacao or higher)
- 60g granulated sugar
- 2 large eggs
- 1-2 drops vanilla extract (optional)
- 20g cake flour (or all-purpose flour)
- 20g unsweetened cocoa powder
Cooking Instructions
Step 1
First, select a dark chocolate with a cacao percentage you enjoy; a higher percentage will yield a richer flavor. Place the room-temperature butter and chopped dark chocolate in a heatproof bowl. Set the bowl over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl doesn’t touch the water. Stir gently until the chocolate and butter are completely melted and smooth. Remove from heat and let it cool slightly.
Step 2
In a separate clean bowl, crack the 2 large eggs. Gradually add the 60g of granulated sugar in 2-3 additions while whisking. Continue to whisk vigorously until the mixture becomes pale yellow, thick, and frothy. This step is crucial for creating a light texture. Using an electric mixer will make this process easier and faster.
Step 3
Gently pour the slightly cooled, melted chocolate mixture into the whisked egg mixture. Use a spatula to fold the ingredients together from the bottom up, mixing gently until just combined. Be careful not to overmix, as this can deflate the egg foam. If using, add 1-2 drops of vanilla extract to enhance the chocolate aroma and flavor.
Step 4
Sift the 20g of cake flour and 20g of cocoa powder directly over the chocolate batter. Sifting ensures a smooth batter without lumps. Again, using a spatula, gently fold the dry ingredients into the wet ingredients until just incorporated and no dry streaks remain. Overmixing at this stage can result in a tough cake.
Step 5
Spoon the batter into prepared muffin liners or individual ramekins, filling each about 70% full. Using a piping bag can help create neat portions, but a spoon works perfectly well too. Avoid overfilling, as the cakes will rise and could spill over during baking.
Step 6
Bake in a preheated oven at 170°C (340°F) for approximately 15 minutes. Baking time can vary depending on your oven. Start checking around the 13-minute mark. The edges should look set, but the center should remain soft and gooey. A toothpick inserted near the edge should come out with moist crumbs attached, while the very center should still be molten. Serve immediately for the best molten chocolate experience!
