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Molten Lava Chocolate Cake. I think we can all agree that the majority of the population loves chocolate cake. But, molten lava chocolate cake (also called chocolate fondant) is in a league of its own! It’s chocolate cake taken to a whole new level; extremely chocolatey, warm and indulgent. And, as most desserts go, they are perfect year round; on cold Winter days and equally on hot Summer days. I LOVE making them for Christmas, Valentine’s or birthdays. You would dig into them enthusiastically any day, right? I certainly would. In fact, I wish I had one (or two, or three) in front of me right now.

Picture this: You have a lava cake in front of you, that you just took out of the oven. You sink your fork/spoon into the freshly baked, still warm chocolate cake and molten chocolate lava pools out. Now that’s the definition of food porn. Even better when it’s dusted with powdered sugar and topped with raspberries. Or served with vanilla ice cream that will start melting into your molten lava chocolate cake. You’re picturing it right now, aren’t you? If you’ve tried lava cakes, you know exactly what I’m talking about. If you haven’t, it’s definitely time to remedy that situation. 

Naturally, molten lava cakes need to be served warm to retain that liquid lava chocolate consistency. So, if you’re indulging the following day, here’s a tip; pop them in the oven or microwave for a couple of minutes to re-heat them. 

I would say, these chocolate fondants come a very close second to my perfectly fudgy brownies in indulgence level. You should definitely try them out and thank me later!

As always, share if you make them, I’d love to see!

Happy indulging,

Kim x

For more Holiday recipes, click here.

Yield: 3 large ramekins

Molten Lava Chocolate Cake Recipe

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Molten lava chocolate cake (also called chocolate fondant) is extremely chocolatey, warm and indulgent. This recipe makes three of these heavenly cakes!

Prep Time 20 minutes

Bake Time 15 minutes

Total Time 35 minutes

Ingredients

• 1/2 cup butter, unsalted
• 200g dark chocolate or chocolate chips
• 1 cup powdered sugar
• 2 medium eggs, room temp
• 3 egg yolks, room temp
• 2 tsp pure vanilla extract
• 1/2 cup 00' flour
• 2 tbsp cocoa powder
• (Optional) Powdered sugar/ raspberries / ice cream

Instructions

1. Preheat oven to 200°c / 390°F. Prepare 3 large ramekins by oiling them with a non-stick spray.
2. In a large bowl, melt butter with chocolate. Whisk well until smooth. Stir in the sugar while the mixture is still hot. Let it cool to room temperature. Whisk in the whole eggs and egg yolks by hand. Pour in the vanilla and stir well.
3. Sift in the flour and cocoa powder. Stir until mixture is combined. Divide the mixture into the 3 large ramekins and bake for 15-18 minutes. The outside should be firm and cakey. The inside should be like ganache.
4. Gently press down with your finger to test if they're ready. They should wobble just a little. Let cool slightly on a cooling rack. Invert onto a plate or enjoy straight from the ramekin while still warm.
5. Top with powdered sugar and raspberries or ice cream of choice (optional). Enjoy!

Notes

The size of the large ramekins is 4" diameter x 2" height.

Alternatively, you can make 8 small ramekins, sized 3" diameter x 1.5" height. Bake at 195° / 380°Fc for 9 minutes.

Store in the refrigerator inside the ramekins or already inverted, covered in clingfilm. Reheat to serve.

Can be stored for up to 3 days, but best enjoyed freshly baked.