Chocolate Fondant or Chocolate Lava Cake

How many of you are Chocolate fondant fans? I am a huge fan. So many recipes are so good that I just can’t stop eating it! This week I am going to share two of my favorite Chocolate Fondant recipes.
Fondant is a cup of cake which has been baked for just a few minutes, the middle part of the cake is liquid and it is served hot.
''Fondant or Lava cakes have four main ingredients: chocolate, butter, eggs and sugar. The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser finished product; or are separated so that the egg whites can be whipped into an egg foam to provide more lift (and thus a lighter cake) when the mixture is baked.''- wikipedia
This chocolate recipes are simple, delicious and timeless. It’s crazy good and super chocolatey and never lets me down. I made so many diferent styles and recipes in my life(with orange liqueur, with mint , with cofee....) but not all are easy and fast to do.....so today I chose to share with you the simplest and the most tastiers ones.
The first recipe comes from a friend of mine chef Victor Ovtchinikov and is very safe for restaurant. It will keep in a refrigerator for 2 days.
The second recipe is my own way to look to a clasic recipe......another way of interpretations.....a chef twist. 

Chocolate fondant.
Ingredients for 6-8 portions
For fondant:
240 g dark chocolate 70%
120 g butter 82%
4 eggs
60 g caster sugar
60 g flour
For the moulds:
50 g butter, melted or backing spray
To serve:
I serve it hot with ice cream and berries or with chili ice cream ( I love it) or margarita granita recipe here.
Method
Melt the chocolate and butter in a bowl.
Whisk the eggs and sugar together until the mixture leaves a ribbon trail. Mix into the chocolate and butter mixture.
Add the flour and mix to combine.

Brush 8 ramekins with a little melted butter and then dust with the cacao powder. I bake the Fondant in suffle or pudding cups....or muffin cups.
Fill the moulds with the fondant mix and leave to set in the fridge for one hour.

Cook in the oven at 200°C for just eigth (8) minutes. Leave the fondants to rest for 1 minute, and then turn out and serve with ice cream.

White chocolate fondant with mango puree and popping candy.
Ingredients for 10 portions
For fondant:
140 g white chocolate with no sugar
130 g butter 82%
6 eggs
60 g caster sugar
60 g flour
60 g desiccated coconut
For the moulds:
50 g butter, melted
50 g desiccated coconut,
To serve:
mango puree and fresh fruits
popping candy
Method
Melt the chocolate and butter in a bowl.
Whisk the eggs and sugar together. Mix into the chocolate and butter mixture.
Add the flour and desiccated coconut and leave to set in the fridge for one hour.
Brush the ramekins with a little melted butter and then dust with the desicated coconut.

Fill the mould with the fondant mix and leave to set in the fridge for one hour.
Cook in the oven to 200°C for just eigth (8) minutes. Leave the fondants to rest for 1 minute, and then turn out and serve over the mango puree, fresh fruits and popping candy on top.

Enjoy!

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Double Chocolate Cake with Chocolate Ganache Glaze

The most easy chocolate cake recipe ever!
The only thing better than a chocolate cake is a super-easy chocolate cake - try this one and let us know what you think!Works well every time and is perfect cake for dinner party.
The chocolate ganache glaze works very well with the delicate texture of the cake.
This chocolate cake is moist and very rich. There are a couple of things about this recipe that are worth mentioning. First, it does not contain eggs. Second, this type of cake "mix-in-the-bowl" that means all the dry and wet ingredients are mixed together right in just one bowl. Once the cake has baked and cooled, we like to frost it with a Ganache frosting which is simply a mixture of heavy cream, butter and dark chocolate.
I made this with my daughter to show how easy is to make this double chocolate cake. I took care of the oven and the baking time but she did almost everything.
Serves 8 - 10 people.

Chocolate Cake:
- 250 grams all-purpose flour
- 250 grams - sugar
- 35 grams cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 75 grams soft unsalted butter
- 300 ml warm water
- Lemon juice from ½ lemon
- 1 teaspoon vanilla extract or essence

Chocolate Frosting:
- 200 grams dark chocolate, chopped
- 200 ml heavy cream
- 75gr butter, room temperature
- 25gr Chopped pistachio nuts
Method
Chocolate Cake:
Preheat oven to 180°C. Lightly grease a 6cm-deep, 26cm round cake pan.

Sift flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
Add the melted butter, water, lemon juice, and vanilla extract. With a fork or whisk, mix all the ingredients together until well blended.

Bake in preheated oven for about 35 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

Frosting:
Place the chocolate, cream and butter in a medium sized glass bowl. Melt in microwave for 1 min. or over a bain-marie. Stir until smooth.

Let the ganache set in fridge for 10 min or until slightly firm and then beat the ganache until creamy and smooth. With a spoon or knife spread the ganache over the cooled cake.Top with chopped pistachio nuts. Allow frosting to set in the fridge for 30 min. Slice and serve with fresh whipped cream or fresh berry.

I hope you enjoy this delicious chocolate cake. Pin It Now!