Chocolate Fondant Cake (Confirmed Lava-ish!) – Foolproof Method
- erinna Chng
- Feb 5
- 1 min read
Who can resist a warm lava~ish chocolate cake after dessert?
This chocolate lava cake is perfect for dinner with friends as it can be made ahead so you do not need to be stuck in the kitchen while your guests are alone in the dining room. And it’s very easy too! It is also a very impressive and comforting dessert to serve after dinner.
Furthermore, this recipe is fail-proof! Confirm, guarantee plus chop! Sure flow one!
Here’s the sure-flow secret! The chocolate truffle!!
Prepare in advance. The chocolate truffle takes about 4 hrs to set in chiller. To speed it up, you can freeze it.
Do not sure chocolate chip in this recipe. Only use chocolate couverture or baking chocolate.
1
Searing the Beef
*for make-ahead chocolate cake, chill the batter in ramekins in the fridge and bring to room temperature before baking.
Please note that oven temperature varies with different ovens, given baking time might varies
Baking time Will also varies based on size of ramekins used. Baking time given is based on standard ramekin size of 8 cm in diameter. Longer time is bigger ramekins are used and shorter time if smaller ones are used
Notes
1
Chocolate Truffles
Add all the ingredients for the chocolate truffles into a mixing bowl and heat over the pot of simmering water. Ensure that the water did not touch the bottom of the bowl.
Whisk the chocolate mixture until combine and remove from heat
Pour the melted chocolate mixture into a mould, smaller than the ramekins
Chill until harden, at least 4 hours or put it freezer for shorter setting time
2
Chocolate Cake Batter
Melt the chocolates, cream and butter in a mixing bowl and heat over simmering pot of water. Remove the bowl of chocolate mixture from heat and put aside
In a separate bowl, combine the eggs and sugar
Combine the chocolate mixture and egg mixture together, then add in the sifted flour until just combine. Do not mix for too long.
Brush the ramekins with melted butter then coat with sugar/cocoa powder. Tap out any excess.
Pour the chocolate cake batter into the ramekins until ⅓ full.
Gently place the chocolate truffle into the center of the batter. Then continue to fill the ramekins with batter until ¾ full. Ensure the truffle is covered with batter
Bake the cake in oven for 8 to 12 mins; Air fryer only requires 6 mins; or until the tops are just set.
3
To Serve
Run a thin knife around the ramekins to loosen the cakes
Invert the ramekins onto 4 individual serving plates, then lift and remove the ramekins.
Spoon 2 scoops of vanilla ice cream or ice cream of your choice and top with some berries.
Serve hot!
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Chocolate Fondant Cake (Confirmed Lava-ish!) – Foolproof Method
Erinna Chng
Servings :
4 Servings
Calories:
Prep Time
45 min
Cooking Time
12 min
Rest Time
0 min
Total Time
47 min
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