Chocolate Fondants (Lava Cake)

Ooooh! Gooey, warm, rich chocolate that literally melts in your mouth! Hells yes! Firm on the outside, bubbling with molten chocolate on the inside, indulge yourself and your guests with this decadent pudding that will soon become a firm favourite! You can conveniently prepare this ahead and pop the fondants in the oven just before you’re ready to serve. You can also reheat them for 15 seconds in the microwave if necessary, but don’t overheat!

Chocolate fondants captured my heart (in terms of both fondness and cholesterol) five years ago when I happened upon a Gordon Ramsay recipe, which I adjusted to create this one. I tried it and was floored at the simplicity of the idea – firm to the touch on the outside, but the moment you go in for the first mouthful, melted chocolatey heaven escapes, as if little cocoa fairies are having a party in your mouth!

Chocolate Fondants (Lava Cake)

Servings: 8-10
Time: prep time 10 mins + 1 hour refrigeration, baking time 12 mins
Difficulty: moderately easy
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Supplies:

3 tablespoons melted butter, for greasing
3 tablespoons cocoa powder, for dusting
200g dark chocolate, cut into small pieces
200g salted butter
200g castor sugar
4 room temp eggs + 2 egg yolks
200g cake flour
1 teaspoon vanilla essence

Making it happen:

1. Nuke 3 tablespoons of butter and brush it inside the cups, spreading it around the sides and bottom of each individual cup. Sprinkle 1 teaspoon of cocoa powder inside each cup, tipping to spread it across all the sides and bottom. Refrigerate for 30 minutes, or overnight if you’re preparing ahead.

2. In a small pot, melt the butter and chocolate on medium heat, stirring to dissolve, until both are melted and fully mixed.

3. In a mixing bowl, whisk the sugar, eggs and yolks until the batter is thick and pale, about 3-4 minutes. Sift in the flour and beat well to fully incorporate.

4. Pour the melted chocolate and butter into the batter in thirds, mixing well after each addition, until the chocolate and butter are fully mixed into the batter. Add vanilla and beat to mix.

5. Pour the batter into the cupcake/muffin cups/ramekins, filling ²⁄₃ full, and refrigerate for one hour or more.

6. Heat your oven to 200°C (400°F) and bake for 10-12 minutes until the tops start to come away from the sides. Do not over-bake! You want the fondants to be firm around the sides but gooey in the centre. Serve with ice cream or cream, but my vote is creamy vanilla ice cream!