Ann Reardon

Magic Chocolate Lava Cake Recipe | Chocolate Fondant

chocolate lava cake reardon
 
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.
 
chocolate lava cake recipe

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.
magic chocolate lava cake recipe
Copyright © 2013 Reardon Media Pty Ltd. All rights reserved. How To Cook That

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All recipe quantities in the book are in grams, ounces and cups.

317 Comments View Comments

  1. Hi Ann,
    I was wondering if i could make the cavity with a heart shaped cookie cutter. Will it work?

    • Hi Sejal. It should work just the same way.

      • Hi Ann,
        I was just wondering how many portions this recipe is for.

        • Hi Robin, This recipe makes at least 6 portions.

  2. Sorry Anna you do not need to respond because you already responded to another person with the same question as mine.

    Thanks again! 🙂

  3. Hi Anna it said that if i don’t have the cream i can use milk but how much milk do i use?
    Your recipes are amazing and they work every time.
    Thank you

    • If you are using 1 cup of chocolate a little less of 1/4 cup. I did this but make sure to make your milk hot because it gets cold quick

  4. Hi Anna it said that if i don’t have the cream i can use milk but how much milk do i use?
    Your recipes are amazing and they work every time.
    Thanks

    • Hi Cynthia, It sounds as if you have found your answer, but just in case, Ann recommends using at least 80ml of milk. Any less and the chocolate may begin to seize.

  5. Hi hello, I’m trying very hard to find the video of the chocolate disc but couldn’t find it!!! and I need to print this recipe but I don’t know how to? HELP!!!

  6. Where can u find tempered chocolate

  7. Hi Ann I am wondering if I can use chocolate sponge cake instead of the brownie base?

    • Hi Aliya yes you can.

  8. You didnt let us know how to make the dics. Thank very much!

    • Hi Rita, There is a video tutorial on this page, just click the play button and you will see it there 😀

  9. I made this for mothers day yesterday and it was such a hit! My mother has been giving all her friends links to your website. Thank you Anne!

    • That’s great to hear Samantha.

  10. hi i was wondering… do you need to temper chocolate chips even if they have cocoa butter in them?

    • Hi Taylor, if they have cocoa butter in them, they are real chocolate and will need tempering to hold their shape.

  11. Ann you are so creative! Luv ur ideas!

  12. hello i wanna make this cake for easter for how many cakes is this recipe i need it fast i am gonna shop the ingredients today

    • Hi Prive, Ann made six serves from this quantity of mix. Obviously you can adjust the serve size by using different cutters to get more serves from the mix.

  13. hi Ann, did you used in the ganache 280g of chocolate just for 1 cake ? or for many?

    • Hi Hala, This quanity was used for the recipe . This made about 6 single serve cakes.

  14. My daughter choose this for her year 10 birthday cake this month. It turned out beautifully and was a fun surprise at the table. The brownie base was some of the best I’ve ever had! Definite keeper recipe.

    • Thanks S Marie. So glad your daughter had a great birthday!

  15. Hi Anne love this recipe…but i made square desserts no waste on cake I have the wilton number cake tin it has squares with it. cheers

    Maxine

    • Great idea Maxine!

  16. Can you an ice cream

  17. Can you make a maze runner cake or stuffed teddy bear cake

  18. With this same recipe I mean

  19. Hi ann can you please make a lightbulb cake

  20. Can you use milk chocolate instead of tempered

    • Tempered chocolate is a way of melting your chocolate. In fact, you can use milk chocolate to make tempered chocolate. It’s not hard, “How To Cook That” has already made a video about it, just search for “Tempered Chocolate How To Cook That” and it will come up 🙂

    • Tempered is melted chocolate

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