As a lover of all things chocolate, what better way to end a weekend than with a comforting, warm, gooey, home made chocolate lava cake? To some this dessert is also known as chocolate fondant. After many weeks of telling my pregnant sister that I would make this for her, I finally came around to fulfilling that promise.
Freshly baked Chocolate Lava Cake
Watching the oozey centre leak out
Chocolate Lava Cake (Serves 2)
(adapted from Trissalicious)
50g dark chocolate (I used 50% cocoa)
50g unsalted butter
60g caster sugar
50g plain flour
1 egg yolk
Optional; 2 Lindt Lindor squares (white or milk chocolate)
- Pre-heat oven to 160ºC (for fan forced).
- Butter two ramekins (approximately 7.5cm diameter).
- Melt the butter and chocolate in a heat proof bowl in the microwave until fully incorporated. Time varies but try 15-20 second intervals until well combined.
- Whisk the egg, egg yolk and sugar until pale and thick. (Can use either a hand whisk or electric. I used hand for the convenience). Pour in melted butter and chocolate and mix until well combined. Fold in the flour until just incorporated.
- Divide the mixture between the two ramekins. Optional: Drop a lindor square in each ramekin and slightly tap it so that it sinks in and is submerged in the cake mixture
- Bake in the oven for 10-12 minutes. Let the ramekins sit for 5-10 minutes to slightly cool, then turn onto a plate, remove the baking paper and now it is ready to serve.
- Best eaten straight away with a scoop vanilla ice cream, which helps cut back the slight richness of the chocolate lava cake.
- I like to line the bottom of the ramekin with a small piece of baking paper so the cake won’t stick to the base when turning it out.
- Feel free to dust the buttered ramekins with a little cocoa powder before adding in the cake mixture