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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Hi Ann,
So I tried the Chocolate Lava Cake again, but this time I did something a bit different with it. I made a volcano with the brownie base and covered it in chocolate and used colored white chocolate as lava 🙂
It was delicious!
Looks great Cristi
I would just like to say that this recipe is working great and doing it right now!
How long do we leave the brownie mix in the oven
I Tried this today and it turned out really good.
Hi I am making a three course meal this week so please answer my question
How much is the recipe for 2,3 or 4 if it is 2 could you please send me four via e-mail pleeeeaaaaaasssssss
Hi please could you send it to me
Hi I am making a three course meal this week so please answer my question
How much is the recipe for 2,3 or 4 if it is 2 could you please send me four via e-mail pleeeeaaaaaasssssss pleeeeaaaaaasssssss
Hi Ann,
Im planning to make this for some guests, but Im wondering how many servings this recipe makes? Im thinking of halving the brownie recipe because I dont want heaps of leftovers. Please let me know, and thanks for sharing 🙂
And one more question, did you use dark or milk chocolate for the discs? Which do you think would taste better?
Hi Samar you can use either, I prefer milk
Hi Samar, that is totally dependant on how big you make each circle, if you get out your tray and then experiment with different sized circles to make sure you have enough serves for everyone.
Yeh I am making it tomorrow how many portions is it?
Please answer
Hi Ann! I made this today it was great. My family loved it thanku so much.
It was not perfect as your’s but for a beginner like me it was good 😀
My disc was melting heheh I didn’t tempered it correctly I guess
But anyways thank you so much! You are the best. May you get very best in life 🙂
Hey! Can we just use regular brownie mix that comes in the stores…or do we have to make this one? plesseee reply! thankyou.
Btw if you go to the desserts part of this website and look at this recipient it says magic chocolate lava ckae
thanks Amber, much appreciated I’ve sent you a thankyou via email.
Can you make cake like this ? Please comment and make !!
hello ann…exactly how much time do i leave the brownie base in the oven…
How long should I let the discs sit or should I put them in the freezer
Hi Ann,
Thank you so much for this gorgeous recipe. It’really easy to make and tastes so good. Everyone was so exited about it. I have made it for Christmas in a star shape added a star of ice cream and an star shaped cookie. I took Amaretto instead of Marsala, which tastes very good as well.
Thanks so much for sharing all these great baking ideas. I love your blog and visit regularly. I tried to subscribe, but somehow I don’t know how to do it. It never worked.
Allthe best from Eva
Hey, I’m having trouble making the disc. I’ve used the tempered chocolate to make the disc but every time I take it outside the fridge, it melts.
🙁
If your chocolate has coco butter it won’t melt as fast.
This recipe is amazing. How do you do it so well! I loved it so much!
I made it, sooo good a million thumbs up. I added chocolate icing, and chocolate syrup to make it more chocolaty. The browny was really great even though I did not have that Italian wine thing. This is my go to browny recipe thanks a lot Ann.
To make the ganache more chocolaty I added icing and syrup to
And how much the butter or margarine? She didn’t wrote 🙁
its 2 cups
Heyy ! I really love this desert, i am gonna try it but how much cakes you get with the recepi?
Loveyoux
It depends on the size of your circle you cut
Hey Anne, I need to make a cake for my class in high school and I want to make this one. My class has about 25-30 people in it so i’m not sure how many cakes to make. How many servings does each batch make? How many brownie mixes should i make? Five or more?
How many portions is the recipe Macking
P.S I love your channel it gives me great ideas I am trying this one today
“Line a baking tin 26x38cm (14.96 inches) with baking paper” – based on the recipe