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  • Writer's picturebianca

Chocolate lava cakes - fondants

Fondant, or as this dessert is also known - lava cake, is a delicious small treat including very tender and soft cake enclosing a beautiful liquid centre. I love it in a basic version - just chocolate - rich amazing chocolate lover indulgence:)

This recipe is a quick and easy way to make sure your fondant always has an amazing liquid chocolate centre. The cake itself has beautifully light texture that melts in your mouth. This dessert is a guaranteed success that you would want to make again and again. It can be served with ice creams or whipped cream and fruits on the side, but it is not really necessary as the cake itself is a main star!!


for 2-3 fondants

50g of dark chocolate

50g of butter

1tbsp of sugar (20g)

1 egg

1tbsp of cocoa powder (10g)

2 Lindors or ganache balls


  1. Heat up the oven to 215oC.

  2. Prepare the muffin forms. If you are using the metal ones, make sure you brush some butter on the sides. I am using silicone ones, so there is no need for oil.

  3. Melt the chocolate with butter.

  4. Separate the egg. To the white add the sugar and whip until thick cream consistency (soft peaks). Add egg yolk and quickly whip just to incorporate. Sieve the cocoa powder into it and also whip very quickly just to combine. Do not overwhip as the foam will deflate.

  5. Add melted chocolate with butter and mix to combine.

  6. Put 1 spoon of the batter into muffin forms. Place one Lindor or ganache ball into it. Cover with more batter. Make sure you leave the space for the batter to rise during baking. I usually fill it in just below the rim.

  7. Bake the cakes for no longer than 6 minutes - depending on the size of the forms you have. I usually bake it for 5 minutes - but my forms are small. From the given batch I can make 3 fondants.

  8. While the cakes are baking you can prepare the serving plates. I usually serve my fondants with some mascarpone cream, whipped cream or ice creams and some sour fruits to break the sweetness and richness of the chocolate.

  9. After baking, turn the form straight onto the serving dish and you can sprinkle some icing sugar on top. Serve still warm:)


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