- 465g Dark Chocolate
- 475g Butter
- 15 Eggs
- 500g Sugar
- 240g Plain Flour
Chocolate Fondants
Kevin Kindland
4th February 2015
Chocolate Fondants
Molten chocolate cake or lava cake is a popular dessert that combines the elements of a flourless chocolate cake (sometimes called a chocolate decadence cake) and a soufflé. Some other names used are chocolate fondant,chocolate moelleux and chocolate lava cake.
History
The United States-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres has disputed that claim, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it is now almost a de rigueur inclusion on high-end restaurant dessert menus.
Ingredients
Method
Melt Chocolate and Butter over a Bain Marie
Cream Eggs and Sugar together
Fold melted Chocolate into Eggs and Sugar
Fold in Flour
Butter and Coco Individual Moulds
Spoon in Fondant Mix
Cook at 220°c for 6-7 minutes
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