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