Moist, Fondant and Lava Chocolate Cake

Ingredients

• 176 g Unsalted butter (For the moist – cold butter to work by hand)
• 200 g Unsalted butter (For the fondant and lava – butter in large pieces for the bain‑marie)
• 176 g Granulated sugar (Moist)
• 200 g Granulated sugar (Fondant and lava)
• 3 Eggs (About 150 g – for the moist)
• 4 Eggs (For the fondant and lava)
• 176 g All‑purpose flour (Moist)
• 15 g All‑purpose flour (1 to 2 tablespoons – for the fondant and lava (structure))
• 7 g Baking powder (Moist only)
• 40 g Unsweetened cocoa powder (Moist – provides color and chocolate flavor)
• 40 g Heavy cream (Moist – adds richness to the ganache)
• 225 g Dark couverture chocolate (minimum 70% cocoa) (25 g for the moist, 200 g for fondant & lava – melt in a bain‑marie)
• 1 pinch Salt (Enhances chocolate aromas)

Instructions

1. Prepare ingredients and equipment

   Weigh all ingredients, prepare the pans, the bain‑marie and preheat the oven to 150 °C.

   Time: PT10M

2. Cream butter and sugar (moist)

   In the bowl, beat the unsalted butter (176 g) with the granulated sugar (176 g) until a pale, airy dough forms.

   Time: PT5M

3. Incorporate the eggs (moist)

   Add the 3 eggs one at a time, beating on medium speed until the mixture is homogeneous.

   Time: PT3M

4. Melt chocolate, butter and cream (moist)

   In a heat‑proof bowl, place 25 g of couverture chocolate, 40 g of butter and 40 g of heavy cream. Melt over a bain‑marie, stirring gently, then let cool slightly.

   Time: PT10M

5. Sift dry ingredients (moist)

   Sift together the flour (176 g), baking powder (7 g) and cocoa powder (40 g). Add a pinch of salt.

   Time: PT3M

6. Combine the two preparations (moist)

   Pour the warm chocolate‑cream mixture into the bowl containing the butter‑egg mixture, then gently fold in the dry ingredients with a spatula, lifting the batter.

   Time: PT5M

7. Line the pan and pour the batter (moist)

   Butter a 15 cm round pan with cold butter, lightly dust with flour and tap to remove excess. Pour the batter and smooth the surface.

   Time: PT5M

8. Bake the moist cake

   Bake the pan at 150 °C for 45 minutes. The cake should be golden and slightly cracked on top.

   Time: PT45M

   Temperature: 150°C

9. Prepare the fondant and lava batter

   While the moist cake bakes, repeat steps 2‑4 with 200 g butter, 200 g sugar, 4 eggs, 200 g couverture chocolate and 15 g flour. Do not add baking powder or cocoa.

   Time: PT15M

10. Line the ramekins

    Butter each ramekin, then dust with flour or sugar according to your preference. Tap to remove excess.

    Time: PT5M

11. Bake the fondant

    Pour the batter into half of the ramekins (about 2 cm thick) and bake at 190 °C for 8‑9 minutes. The center should remain very creamy.

    Time: PT9M

    Temperature: 190°C

12. Bake the lava

    Pour the same batter into the remaining ramekins (slightly less filled) and bake at 190 °C for 5‑7 minutes. The edge should be set, the core should stay liquid like a volcano.

    Time: PT7M

    Temperature: 190°C

13. Unmold and rest

    Remove the pans from the oven, let rest for 5 minutes, then gently unmold each cake onto a rack. Cool completely before serving or storing.

    Time: PT10M

14. Cleaning

    Wash all bowls, utensils, pans and the bain‑marie. Wipe the work surface.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

40 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted butter: Unsalted margarine
• Instead of Unsalted butter: Unsalted margarine
• Instead of Granulated sugar: Cane sugar
• Instead of Granulated sugar: Cane sugar
• Instead of Eggs: Flax eggs (vegan version, different texture)
• Instead of Eggs: Flax eggs
• Instead of All‑purpose flour: T55 wheat flour
• Instead of All‑purpose flour: Rice flour (gluten‑free version)
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Unsweetened cocoa powder: Dutch‑process cocoa
• Instead of Heavy cream: Whipping cream
• Instead of Dark couverture chocolate (minimum 70% cocoa): Good quality dark chocolate (60% cocoa)

Equipment Needed

• Kitchen scale
• Mixing bowl (2 L capacity)
• Immersion blender or electric mixer
• Silicone spatula (offset)
• Saucepan + bowl for bain‑marie
• 15 cm round cake pan
• Ramekins or individual molds (8 or 10 pcs)
• Oven
• Cooling rack
• Kitchen brush (optional)
• Oven thermometer (optional)
• Timer or stopwatch

Critical Steps — Do Not Skip

• Cream butter and sugar until a pale texture forms.
• Melt chocolate over a bain‑marie without overheating.
• Do not over‑work the batter after adding flour.
• Precise baking of fondant (8‑9 min) and lava (5‑7 min) at 190 °C.
• Unmold quickly to prevent the core from solidifying.

Chef Tips from the Video

• Use 70% cocoa couverture chocolate for a perfect balance of bitterness and sweetness.
• Melt butter and chocolate separately then combine to avoid overheating the butter.
• For an even richer center, insert a small ball of vanilla or pistachio ganache before baking the lava.

Troubleshooting

Storage

Refrigerator: Store each cake in an airtight container for 2‑3 days.

Freezer: Wrap individually in plastic film then place in a freezer bag; up to 1 month.

Room temperature: The moist cake can stay at room temperature for 1 day; fondants and lavas should be refrigerated.

Make-Ahead Tips

• Prepare the fondant/lava batter the day before and keep it refrigerated; bring to room temperature before baking.
• The moist cake keeps well for 2 days; warm slightly in the oven before serving.
• Baked ramekins can be frozen; reheat 5 minutes at 180 °C before enjoying.