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Lava Cake (Chocolate fondant) Recipe

Lava Cake (Chocolate fondant) Recipe

Easy, delicious and impressive chocolate desserts that can be made ahead of time and frozen for later too. With gluten-free, dairy-free and sugar-free options.

Course Dessert
Cuisine French
Keyword chocolate, chocolate fondant, lava cake
Prep Time 15 minutes
Cook Time 14 minutes
Servings 4 people
Calories 641 kcal

Ingredients

  • 100 g of Dark Chocolate
  • 3 tablespoons unsalted butter cut into cubes, plus more for the ramekin
  • 3 tablespoons granulated sugar plus more for the ramekin
  • 2 whole Eggs
  • 2 whole Egg Yolks
  • 1 tbsp vanilla extract
  • 2/3 cups Flour
  • 1 tbsp Liquor Per Ramekin (optionaI used coffee liquor because I think coffee brings out the chocolate’s taste even more.

Instructions

  1. Preheat oven to 425 degrees.
  2. Generously butter ramekins, and set aside until needed.
  3. Place the butter, chocolate and salt in a large microwave-safe bowl.
  4. Melt the ingredients in the microwave in 30-second increments.
  5. Stir the sugar and vanilla into the warm butter-chocolate mixture.
  6. Add the eggs and yolks and whisk them in well. The end result should be a “gloopy” chocolate batter.
  7. Stir in the flour.
  8. Pour the batter into the prepared ramekins. Make sure they are no more than ¾ of the way full since they will rise as they bake.
  9. Bake 13-14 minutes until sides are firm and centre is soft.
  10. When the cakes are done, remove them from the oven, and let them rest for about 30 seconds (no more than a minute).
  11. Using a towel or a cloth napkin, turn the cakes out onto serving plates. Note: be very careful, as the ramekins will be very hot! Tap the top of the ramekin with a spoon to loosen the cake, and gently remove the ramekin to reveal the cake underneath. Serve immediately while the cakes are still warm.
  12. Enjoy with coffee or a glass of champagne.

Recipe Notes

DAIRY FREE - use coconut oil, vegan butter or a dairy free margarine instead of butter.

GLUTEN FREE - replace the 2 tbsp flour with 1 tbsp cornstarch OR 2 tbsp gluten free flour (1:1 gluten free flour substitute).