Chocolate Lava Cake with White Chocolate Fondant Core
Category: Desserts
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate (preferably 70% cocoa) | 150g |
| Powdered sugar | 90g |
| Unsalted butter | 80g |
| All-purpose flour | 20g |
| Unsweetened cocoa powder | 10g |
| Eggs | 2 |
| Egg yolk | 1 |
| Vanilla bean (or vanilla extract) | 1 |
| White chocolate | 80g |
| Butter (for greasing) | As needed |
| Cocoa powder (for dusting) | As needed |
Instructions
To prepare this indulgent Chocolate Lava Cake with White Chocolate Fondant Core, begin by focusing on the heart of the dessert—the rich, melting white chocolate core. Cut the white chocolate into small chunks, then set them aside. Next, fill a small saucepan with water until it’s about a quarter full. Place a heatproof bowl over the saucepan, ensuring it does not touch the water. This will create a gentle double boiler. Add the white chocolate pieces into the bowl and allow them to melt slowly over low heat. Stir occasionally, and once fully melted, you should have a smooth and liquid texture.
Now, grab silicone molds for chocolate bonbons or small molds that will fit inside your lava cakes. Carefully pour the melted white chocolate into the molds, filling them just a little over halfway. Once they are filled, transfer the molds to the freezer. Let them chill for at least two hours or until the white chocolate has solidified into a firm, creamy core.
While the white chocolate sets, move on to preparing the rich and velvety chocolate batter for the lava cakes. In a separate saucepan, melt the dark chocolate and butter together over low heat, stirring constantly to prevent any burning. Once both the chocolate and butter have melted into a smooth mixture, remove the pan from the heat and let it cool slightly.
Meanwhile, in a stand mixer or a large mixing bowl, whisk together the eggs and egg yolk until they become frothy and pale. If you’re using a stand mixer, the speed should be medium-high. If you’re using a hand mixer, keep the speed steady but not too fast. Add the vanilla bean seeds (or a few drops of vanilla extract) to the egg mixture, and continue whisking until fully incorporated.
Once the eggs are light and airy, pour in the slightly cooled chocolate and butter mixture, mixing gently to combine. In a separate bowl, sift the flour and cocoa powder together. Gradually add this dry mixture to the wet ingredients, folding gently until you achieve a thick, smooth batter. This will form the base of your lava cake.
At this point, prepare your baking molds—use four individual aluminum foil molds or any oven-safe small ramekins. Grease them with butter and lightly dust the inside with cocoa powder to prevent sticking and to add a bit of extra chocolatey goodness.
Take the white chocolate molds out of the freezer and carefully remove the solid white chocolate hearts from the silicone molds. These will now be the gooey center of your lava cakes. Place a spoonful of the chocolate batter into each prepared mold, filling about three-quarters of the way. Gently press one white chocolate heart into the center of each mold. Then, spoon the remaining chocolate batter over the top to cover the heart completely.
Once all the molds are filled and the white chocolate cores are safely encased, arrange them on a baking tray with high edges to catch any potential drips. Preheat your oven to 180°C (350°F) for a conventional oven or 160°C (320°F) if using a fan-assisted oven. Bake the cakes for approximately 13-15 minutes. The key here is to bake just long enough for the edges to set and the center to remain molten—baking too long will result in fully cooked cakes without the signature molten core.
Once the cakes are done, you’ll notice that the tops should have a slightly cracked, golden appearance. Allow the cakes to cool for just a few minutes, but not too long, as they should still be warm enough for the center to flow once you cut into them. Gently run a knife around the edges of the molds to loosen the cakes, then invert them onto serving plates.
Serve the lava cakes immediately, perhaps with a dusting of powdered sugar, or enjoy them plain for a decadent, intense chocolate experience. The contrast between the rich dark chocolate exterior and the creamy white chocolate center will certainly wow your guests.
Tips for the Perfect Lava Cake:
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Temperature matters: Be mindful of oven temperatures. A slightly higher temperature can cause the cakes to set too much and prevent the molten center from forming. If you like your lava cakes extra gooey, check them at 12 minutes of baking.
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Use the right chocolate: For the best flavor, use high-quality dark and white chocolate. The better the chocolate, the more intense and rich the lava cake will be.
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Customize the filling: While this recipe uses white chocolate, feel free to experiment with different fillings, such as caramel, peanut butter, or even a combination of fruit and chocolate, to add your personal twist to the dessert.
This Chocolate Lava Cake with White Chocolate Fondant Core is the ultimate indulgence—a show-stopping dessert that combines the depth of dark chocolate with the creaminess of white chocolate. Perfect for special occasions or a decadent treat any time, these cakes will surely become a favorite. Whether you’re preparing them for an intimate dinner or a holiday gathering, their molten center and intense flavor will make them the highlight of the evening.
