I first came across these little chocolate cakes on television. It was the bane of many a MasterChef UK contestant.
I was a little fearful to make these, but I gathered that with a good recipe and my awesome oven it shouldn’t be too difficult.
You can see my first attempt in the Easter snap shots post. It wasn’t runny enough and the flavor wasn’t completely there either. So back to the drawing board!
This is my second attempt and I love them! The recipe is from a Belgian television show called “Dagelijkse Kost” with chef Jeroen Meus.
The original recipes uses metal rings, I use 4 ramekins.
- 4 chocolade fondants:
- 100 gr dark chocolate (70% cocoa solids)
- 100 gr butter + extra to grease ramekins
- 50 gr sifted flour
- 100 gr sugar
- 4 eggs (2 whole eggs and 2 yolks)
- Cocoa powder to dust the ramekins
- Extra materials:
- Piping bag
- 4 ramekins
Melt the chocolate and butter in a water bath. Mix together and let it cool slightly.
Whisk the 2 whole eggs and 2 egg yolks with the sugar in a large bowl. Mix to a light fluffy consistency. Sift the flour over the eggs and mix through.
Add the chocolate mixture to the egg mixture. I do all the mixing in my stand mixer. Mix until smooth.
Pour the batter into a piping bag and set it in the fridge. I put the piping bag in a measuring cup with a lid for easy storage in the fridge.
Lava cakes are eaten hot from the oven, so bake just before eating.
Preheat the oven at 410°F/210°C.
Grease the ramekins with butter and dust with cocoa powder.
Pipe the batter into the 4 ramekins.
Place on a baking tray and bake in the center of the oven for 8 to 10 minutes.
I used my oven without fan assist. After 8 minutes the tops of my lava cakes were still a bit wet. I removed them from the oven after 9.5 minutes total.
You could loosen the lava cakes by carefully running a knife along the edge. Turn them out onto plates and serve.
Lava cakes are awesome just on their own or with a scoop of ice cream and some fruit.