Chocolate Molten Lava Cake (aka ‘Easy Chocolate Fondant’) was my very first blog post over three years ago. I keep on coming back to this recipe since it is rather easy (only 5 ingredients) and it’s also awe-despairingly delicious. At that time, I didn’t know much about photography: I just pushed the ‘automatic’ button on the camera and hoped for the best:
My first blog post- February 2013
To experiment further, I thought, “What would happen if I added a dab of peanut butter to the cake batter?” Well, the ‘molten lava’ continued to flow from the cake, but this time it was even more rich and decadent, with the peanut butter weaving through the flow of chocolate.
To make the Chocolate and Peanut Butter Molten Lava Cake, the process is the same; first you prepare your molds by brushing the insides with melted butter then dusting with some cocoa powder. The butter and chocolate are then melted together over a pan of simmering water and the eggs and sugar are beaten together until frothy. The flour is then folded into the combined ingredients.
To get the special peanut butter and chocolate lava effect, you first fill each mold halfway with batter, then add a dab of peanut butter, followed by more batter. In other words, the peanut butter is ‘sandwiched’ in the middle.
Note: for my molten lava cakes, I used a rather large mold: about 4 inches wide and 3 inches deep. This helped to create the effect of the center of the cake ‘collapsing’ inward. You could also use the smaller dariole type molds, although the effect will not be as great.
Also, baking time depends on the size of your molds; for my larger molds, I baked them for 13 minutes and only 11 minutes for the smaller dariole molds. To test for ‘doneness’, the center of the cake should spring back when pressed with your finger.
P.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day!
- Melted butter for greasing – Cocoa powder for dusting the ramekins
- 1/2 cup butter (110 grams)
- 200 grams (7 ounces) dark chocolate chips
- 1/2 cup white sugar (100 grams)
- 4 eggs
- 4 egg yolks
- 1 cup plain flour (110 grams), sifted
- 1 tbsp peanut butter for each mold
- Thickened cream to serve, icing sugar to dust (optional)
- Pre-heat oven to 360 °F (180° C). Grease ramekins (pudding molds) with melted butter and dust insides with cocoa powder. Place on baking tray.
- Place a round piece of baking paper to fit the bottom of each ramekin to ensure the fondant lifts out easily after baking.
- Combine the butter and chocolate together and place over a saucepan of simmering water- stir until melted.
- In a separate bowl, add together 4 eggs and 4 separated egg yolks with the sugar- mix on high speed with an electric mixer until the mixture is thick and foamy (but not stiff).
- Now gradually add the egg mixture to the chocolate mixture, folding in small amounts at a time until glossy and smooth.
- Fold in the flour until smooth. Fill each mold half-way with the batter, add 1 tbsp peanut butter, then finish filling the mold almost to the top. Place the molds in fridge for at least 1/2 hour or until ready to serve.
- Bake for 11- 13 minutes on a tray – fondants should appear to be cooked on top but do not over-cook. The center of the cake should spring back slightly when touched.
- Remove from oven and let stand for several minutes – then run a knife gently around the rim of each mold and turn each fondant out onto a serving plate or bowl.
- Sprinkle with white icing sugar; add thick cream on the side if desired, for extra ‘yumminess.’
- This recipe will yield about 5 serves if you use the larger molds and about 8 serves if you use the smaller dariole molds