CHOCOLATE
LAVA CAKE
for 8 fondants
d=6 cm and h=5 cm
Chocolate Lava Cake
for 8 fondants d=6 cm and h=5 cm
DARK CHOCOLATE FLUID GANACHE
Ingredients Total weight: ~ 190 g 100%
• Whipping cream 35% 100 g 53%
• Inverted sugar/honey 7g 4%
• Glucose/corn syrup 7g 4%
• Sea salt 0.5 g <1%
• Dark chocolate 70% 75 g 39%
1. Transfer the dark chocolate to a measuring cup.
2. Heat the whipping cream, glucose syrup, sea salt and inverted
sugar to 80 °C / 176 °F in a microwave or in a saucepan.
3. Pour the hot cream mixture over the chocolate and process
everything with a hand blender until smooth.
4. Pour the ganache into a silicone cylinder mold (d=2.5 cm and
h=2.5 cm) and freeze for several hours until completely frozen.
CHOCOLATE FONDANT BATTER
Ingredients Total weight: ~ 576 g 100%
• Whole eggs 180 g 31%
• Sugar 120 g 21%
• Dark chocolate 80% 120 g 21%
• Butter 82% 110 g 19%
• All-purpose flour 40 g 7%
• Cocoa powder (22–24% fat) 6g 1%
1. Whip the room-temperature eggs and sugar in a stand mixer on
medium speed using a whisk attachment. The mixture should
increase in volume, turn lighter in color and thicken.
2. Meanwhile, place the chocolate and butter in a measuring cup and
melt until 45–50 °C / 113–122 °F.
3. With the mixer running on medium speed, gradually add the
chocolate-butter mixture to the whipped eggs.
4. When the mixture turns homogeneous, add the mixture of sifted
flour and cocoa powder, and fold the dry ingredients in gently with
a whisk.
5. Transfer the batter into a piping bag and either use it straight away,
or place in the fridge for up to 2 days for later use.
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Chocolate Lava Cake
for 8 fondants d=6 cm and h=5 cm
ASSEMBLING AND BAKING
THE CHOCOLATE LAVA CAKES
Ingredients
• Grease spray
• Chocolate fondant batter
• Frozen dark chocolate fluid ganache
• Fresh berries (blueberries, strawberries, raspberries) Sufficient quantity
• Vanilla ice cream To taste
1. Lightly spray 8 cake rings (6 cm in diameter and 5 cm in height)
with the grease spray. Then line them with baking paper strips.
2. Place the lined molds on a tray covered with a silicone mat.
3. Pipe 25–30 g of the chocolate fondant batter into the mold, filling it
halfway full.
TIP
• This recipe makes 8 chocolate lava cakes, but since they are
often baked to order, you can bake fewer servings and keep
the rest of the batter in the fridge.
4. Place the frozen ganache inside the mold, pressing it into the batter
almost reaching the bottom.
5. Pipe 20–30 g more of the chocolate fondant batter to cover the
ganache.
6. Bake the chocolate lava cakes in the oven, preheated to 160 °C /
320 °F, for around 8–9 minutes. The fondant should rise well, its
surface should be smooth and spring back when pressed lightly.
7. Take the fondant out of the oven and serve: remove the mold and
the baking paper. Transfer the fondant onto a serving plate.
8. Add a scoop of ice cream (a quenelle) and fresh berries of your
choice.
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