chocolate fondants

A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...

Chocolate fondant

melted butter,for brushing

cocoa powder,for dusting

good-quality dark chocolate,chopped into small pieces

butter,in small pieces

golden caster sugar

eggsand 4 yolks

plain flour

Caramel sauce (see 'Goes well with') and vanillaice cream

First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.

Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.

In a separate bowl <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.

Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.

Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.

Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.

Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

These molten chocolate lava cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A delicious and easy dessert in your Instant Pot or oven.

Molten chocolate lava cakes

dark chocolate chips (or chopped dark chocolate)

114 g | 1 stick unsalted butter (cubed)

eggs

vanilla paste

icing sugar

tbsp plain flour

instant Espresso powder

cinnamon

salt

cocoa powder

cake release spray or melted butter

tbsp Baileys (optional)

vanilla ice cream (optional)

Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.

Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.

Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.

Spray four ramekins or dariole (metal pudding) moulds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder.

Divide the batter between the prepared ramekins or moulds.

Place the metal trivet in your pressure cooker and add 250ml (1 cup water). Place the ramekins on the trivet - you should have enough space to fit them all in a single layer but if not you can stack them.

Set vent to sealing and cook for 10 minutes at high pressure. Release the steam manually and remove them lava cakes from the cooker. If any condensation has collected on top of the cakes, pat it dry with kitchen paper.

Leave to cool for a couple of minutes before serving. Carefully invert the lava cakes on plates (the moisture from the pressure cooker makes them really easy to release).

Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.

Chocolate lava cakespressure cooker method

Preheat your oven to 200°C (400°F).

Place the ramekins or dariole moulds on a heavy baking tray (one that will not warp in the oven) and cook  for 18-20 minutes. The lava cakes will rise slightly – if they are very soft and squidgy on top you might need to cook them for a couple of minutes more.

Leave to cool for two minutes. Carefully run a knife around the edge of the mould. Invert onto plates and serve.

How to cook chocolate lava cakes in the oven

Chocolate Lava Cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A incredibly indulgent – yet easy! – chocolate dessert which can be made in your Instant Pot or oven.
https://www.supergoldenbakes.com/instant-pot-molten-chocolate-lava-cakes/

Top 2 chocolate fondants recipes from across the web

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Molten chocolate lava cakes

Top 2 chocolate fondants recipes from across the web

The most viewed chocolate fondants recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate fondant

Molten chocolate lava cakes

The most viewed chocolate fondants recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine