Magic Chocolate Lava Cake Recipe | Chocolate Fondant
Step 1: Serve the dessert to the guests at the table.
Step 2: Add some hot chocolate sauce.
Step 3: The sauce magically drops down into the middle of the dessert.
Step 4: Take a spoonful and chocolate ganache oozes out of the centre like molten lava onto the cold plate.
Sydney is home to some great chefs, one of them Peter Gilmore came up with this impressive chocolate dessert idea. The real thing has 8 different textures and will set you back $175 to try it as part of his set menu at his restaurant Quay. I have greatly simplified the idea for you but kept the ‘magic’ and added lava. This recipe makes 6-8 lava cake desserts depending on the size you cut your circles.
Chocolate Lava Cake recipe
Chocolate Discs
140g (4.94 ounces) tempered chocolate
Chocolate Brownie Base
300g (10.58 ounces) or 1 1/3 cups plus 2 tspns butter or margarine
6 eggs
3 cups or 654g (23.07 ounces) sugar
1 tsp vanilla essence
dash of marsala (optional)
3/4 cup or 90g (3.17 ounces) cocoa powder
2 1/4 cups or 360g (12.7 ounces) plain flour
3 tsp baking powder
(optional – you can add nuts, dried fruit or chocolate chips)
Line a baking tin 26cm (10.24 inches) x 38cm (14.96 inches) with baking paper, if your tin is not deep use the baking paper to make a wall around the edge and staple into place. This prevents it overflowing in the oven.
Melt butter in the microwave, beat in sugar, eggs, cocoa, flour and baking powder until just combined.
Add the vanilla and marsala, pour into baking tray and sprinkle with chopped chocolate or nuts.
Bake at 356°F (180 degrees Celsius) (or 180°C (356 degrees Fahrenheit)) until a knife inserted into the centre comes out clean
Ganache
200g (7.05 ounces) milk chocolate
80g (2.82 ounces) dark chocolate
100millilitres (3.38 fluid ounces) cream (if you can’t get hold of cream you can use milk but use slightly less)
Place chocolate pieces in a bowl, melt the chocolate (if using a microwave be careful not to burn it, do 30 seconds, stir, 20 seconds, stir, 10 secs stir then 10 secs until melted). Then pour in your cream and keep stirring until it comes together to make a nice smooth ganache.
Make sure your ganache is warm when you place it on the dessert.
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All recipe quantities in the book are in grams, ounces and cups.
Hi Ann! This looks amazing! I have a question. Can I make the disks a day before serving? And if so how do I store away? Thanks Razia
I really hope you don’t end up with 3 pictures of the same cupcake 🙂
Hi Ann,
I made s’mores cupcakes with the brownie base ade they taste amazing.
All my friends love your recipes.
Have a great weekend!
Oops! I forgot the picture :-p
hey ann ive been watching yr vids for a while now and they are really good.On mon i have this cooking thing and u have to make a deseart and main and im making the magic chocolate lava cake and i want to make a small batch not to much so can u tell me how much to use if i want to make a smaller batch for like 2 people ? cuz i dont want to make to much xx plz get bck to me ASAP by like 2night or fri or sat thx bye.
Hi ann I’m wondering can I use any kind of cocoa powder and I have a toaster oven cause my real oven is broke so how long should I keep it in for my toaster oven
sorry i don’t have a toaster oven, you’ll have to experiment. Have fun with it 🙂
Hii ann can I omit egg
no, not with this recipe
Hi your recipe sounds delicious but is there anything I could use instead of vinilla extract? Please respond
hi nancy, you can just leave it out or use a little bit of alcohol or coffee
Hi I made your recipe and im from the philippines and it turned out great it looked so amazing and im proud of my self the only problem i encountered was the disk because its summer time here and the chocolate wont set properly but i tried making the disk thicker and it eventually turned out in one piece great recipe keep up the good work 🙂
when does it start to gain hight in the oven?
Hi ann! I’m from indonesia and I love your recipe. I used 3cups sugar, and it’s too sweet, how about you? Didn’t you? And why make cake isn’t inflate properly?
Hi Ervin, if it did not rise properly check your oven temp and baking powder. You are welcome to experiment with decreasing the sugar if you prefer
Thanks for reply, suggest, and for cake recipe that you’ve made
Hi Ann!
I wondered if I can use vegetable oil incase of butter?
Hi Ann what cream is best for the ganache, as iv got double cream? :/
hey ann , I’m 14 and me and my friends are planning to make this during culinary class and we want to roughly know how many lava cake will this recipe makes?
Hi Erin, that depends on the size of circles you cut, it makes one tray baking tin 26x38cm I suggest you draw out a rectangle, then use a circle cutter in the size you like and see how many you can fit in.
Hi Ann, would you be able to tell me what brand cocoa powder you use? I live in Australia as well. The cocoa I used was too bitter. Thanks
How much milk must I put for the ganache???
Hii Ann! What should I do if I want to make a smaller batch of the lavacake? What are the quantities that I need? Please reply looking forward on making this soon. Thank youu! ♥♥
Hi Hareena, I suggest you halve the recipe if you want to make less.
How long should it be in the oven if i halve the recipe? 🙂
Hi Ann! I’m 14 and I love baking and chocolate. I love your channel- they all look PERFECT. Me and my friends are making this next week and I’m just wondering-about how long do we have to bake this in the oven?
Hi Sunny Kim, baking times vary based on ovens and tray sizes… start checking it after 15 minutes and take it out when it’s done 😀
when does it start raising in the oven?
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Hi. I love our work.
Can i cut down on the suger?
I used 2 1/2 cups of caster sugar and they turned out to be the perfect sweetness.
I just found this amazing recipe and I am going to try it as soon as possible!
You are so inspirational, I love your youtube channel and your website!
Greetings from Germany! 🙂