Magic Chocolate Lava Cake Recipe | Chocolate Fondant

Posted on May 31, 2013 by Ann

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.

chocolate lava cake recipe

Chocolate Discs
140g (4.94 ounces) tempered chocolate

Chocolate Brownie Base
300g (10.58 ounces) butter or margarine
6 eggs
3 cups or 660g (23.28 ounces) sugar
1 teaspoon vanilla essence
dash of marsala (optional)
3/4 cup or 90g (3.17 ounces) cocoa powder
1 1/4 cups or 190g (6.7 ounces) self raising flour (or use plain flour and add 1 1/2 tsp baking powder)
(optional – you can add nuts, dried fruit or chocolate chips)

Line a baking tin 26x38cm (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 and flour until just combined. Add the vanilla and marsala, pour into baking tray and sprinkle with chopped chocolate or nuts.
Bake at 180C (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
100ml cream (if you can’t get hold of cream you can use milk but use slightly less)

Make sure your ganache is warm when you place it on the dessert.