Chocolate Fondants {Chocolate Lava Cakes} SRC

For this month’s Secret RecipeClub reveal, I was assigned Corina’s blog, Searching for Spice.  Corina loves to try new recipes and Searchingfor Spice is her way to record all of the successes, new and old.  She is constantly pushing herself to try wonderful new recipes.

As I perused Corina’s blog, I was initially drawn to her many recipes featuring chorizo.  I’ve never used chorizo (and I’m not entirely sure I can even buy it in my area), so I almost went that direction. 

But ultimately I chose to make the decadent chocolate fondants (largely due to the fact that I was about to head out of town and didn’t have time to eat leftovers).  Plus Chocolate Fondants (better known as Chocolate Lava Cakes or Molten Lava Cakes in the US) are one of my 30x30 bucket list recipes!

I got nervous about flipping my cakes & slightly overcooked them, so while they were rich & gooey in the center, they weren’t molten.  Ah well, there were still wonderfully delicious and I plan to make them again around Christmas or New Years!  Can’t you just imagine curling up in frost of a Christmas Eve fire with these beauties?

Recipe Notes:

*The original recipe uses metric measurements.  I did my best to convert them as accurately as possible without owning anything that measures in grams.

*This recipe calls for caster sugar, which is an ultrafine granulated sugar (not confectioner’s sugar).  I used regular granulated sugar in this recipe.

Chocolate Fondants {Chocolate Lava Cake}

Recipe adapted from Searchingfor Spice

2 tsp cocoa powder

Cooking spray

¼ cup or 2 oz or 50g semi sweet chocolate, chopped

¼ cup or 2 oz or 50g unsalted butter

1 whole egg

1 egg yolk

6 tbsp or 60g caster sugar (see note)

¼ cup or 2 oz or 50g all purpose flour

Preheat the oven to 350 degrees F (180C).  Generously spray two 1-cup ramekins with non stick spray, then add the cocoa powder to the ramekins to coat; tap out the extra cocoa.

Use a microwave set at half power to melt the chocolate and the butter together (60-90 seconds should do).  Stir the butter and chocolate until very smooth.  Set aside to cool slightly.

Place the egg, egg yolk, and sugar in a mixing bowl.  Whisk vigorously until the mixture becomes pale and thick.  Gently stir in the chocolate mixture.

Sift the flour on top of the bowl and gently fold it in.

Pour the batter evenly into the prepared ramekins and bake for 12-15 minutes.  The edges of the fondants will be cake-like and the center still gooey.  Remove the ramekins from the oven and cool for 3-5 minutes on a wire rack.  Then, carefully invert the cakes onto plates.  Garnish with sifted confectioner’s sugar and sliced strawberries.

Serves 2