Molten Lava Cake Recipe Gordon Ramsay

Gordon Ramsay's chocolate fondant (chocolate lava cake)

Today I have prepared one of the most technical and sought after desserts. The infamous chocolate lava cake; or as Chef Ramsay calls it, the chocolate fondant. The recipe is of his and as always I give you tips as to what to add in it to make it suit your own tastes. This has to be said though; the original recipe which I will be posting below is AMAZING. Nothing needs to be added or removed. Let's get going then.

You will need:
50 grams of melted butter, for brushing
Cocoa powder for dusting
200 grams of dark chocolate
200 grams of caster sugar
4 whole eggs
4 egg yolks
200 grams of plain flour

Let's make it.
Get your ramekins and using a brush and upward strokes brush the inside well.

Place it in the freezer for 10 minutes for the butter to solidify. Take them out and repeat. After the second time, place one spoonful of cocoa powder into each one and tip it sideways rotating so that the walls are all covered well. Place it back in the freezer until needed.

Using a bain-marie, melt the chocolate with the butter over medium heat. Set it aside to cool for 10 minutes.

In another bowl whisk together the eggs, egg yolks and sugar until pale and pasty like.

Sift the flour into the egg mixture and beat again to mix it well.

Pour the melted chocolate in the egg mixture, a third at a time, whisking very well between each addition.

After finishing with the last third, you will end up with a loose batter.

Take the ramekins out of the freezer and divide the mixture between them. Place them in the refrigerator for 30 minutes.

Preheat the oven to 200 degrees Celsius. Place the ramekins in a baking tray and cook them blindly for 11 minutes or until the top is soft but firm to the touch and the sides are crispy and come away from the walls of the dishes.

Take them out and let them rest for 1 minute before tipping them over.

Place a plate on top of them and tip the ramekin.
Remove it slowly and marvel at what you have created. Cut it in half so that the liquid chocolate runs out and serve it with vanilla ice cream.

images -Use the best quality of dark chocolate you can get. It is important to be of good quality.
-You can flavor the chocolate fondant with one of the following to be added to the batter once the mixture is completed:
Zest of an orange
1/2 teaspoon of sea salt
1 tablespoon of cherry liqueur
-Again, I had them plain and there is absolutely no need to add anything to enhance any flavor. They are amazing as they are.
-If your ramekins are bigger than the usual ones (like mine were), adjust the time of cooking based on your chef sense and when the marks above have been reached. It took mine 16 minutes to bake.
-The flour needs to be sifted for the cakes to be fluffy and airy.

Until next time,
The digital cook.

About digitalcook

A programmer for a large company with an even larger interest in foods of the world

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