Decadent and Delicious Chocolate Fondant Cake

The Chocolate Fondant or Molten Lava Chocolate cake is one of the most loved dessert items out there. This is probably the most asked about dessert from people to me, asking if I can make this. The excitement and anticipation of wondering if it will be perfectly molten inside is what draws in the audience. You can see the faces light up when they crack open the  fondant cake with there spoon and they see that thick, rich and decadent chocolate "lava" flow out from the core. (thus also know as the lava cake) Its like your first kiss, you will always remember where you had your first chocolate fondant and how amazing every bite was. For those who had a bad first experience and never had it again, I strongly advice that you give this a go. 
With this recipe I decided to add something a little different to all my dear friends who absolutely love caramel. You simply make a batch of Butter Scotch sauce and allow it to set. Once it has set is mostly firm, use a parisian scoop to make small balls and place onto a baking tray with silicon paper on. Place into your freezer and allow to become completely frozen. You can use this for many different sauces or filling to make your chocolate fondant your own. 

Ingredients 

• 125 g Butter
  
• 125 g Dark Chocolate
  
• 60 g Castor sugar
  
• 2 Whole eggs
  
• 2 Egg yolks
  
• 2 tsp Cake Flour
  
• 2 tbls Melted butter
  

Method: 
180C/356F for 6-7 minutes

1. Start off by weighing out all of your ingredients and making sure your oven is pre-heated and ready to go. 
2. Next you should shift all your dry ingredients separately  to ensure there are no lumps or impurities.
3. Now prepare your ramekins by brushing with butter and then dust with coco powder, making sure you remove all the excess coco powder. Place in the fridge until mixture is ready.    
4. Place a medium sized pot on the stove and fill it about 1/4 of the way with water and bring to the boil. Once it is boiling, turn down the heat so you have a light disturbance on the surface of the water. 
5. Now place your butter and chocolate in a heat prove mixing bowl and place it on top of the pot with simmering water. ( the water should never make direct contact with the water as this will cause the mixture to seize) 
6. Stir every now and then to allow for even melting though out the mixture. Once it is completely melted place to the side on top of a dish towel to keep it form cooling down too much. 
7. Now combine your eggs, yolks and sugar and whisk over the bain-marie till you reach ribbon stage. ( will be a light yellow color and you will be able to form a figure 8 on the surface of the mixture)   
8. Now that your two mixtures are ready, pour the chocolate into the egg mixture and fold gently until 50% incorporated. 
9. Now add your cake flour and continue to fold gently until completely incorporated. 
10. Remove your ramekins and fill 3/4 of the way fill and place directly into your pre-heated oven for 6-7 minutes. 
11. Remove from the oven and allow to cool for a minute and then gently remove from ramekin & wow your guest. 

Caramel Centered Chocolate Fondant

1. So for my caramel lovers out there, when you reach step 10, you will do the following.
2. Remove the frozen butter scotch ball from the freezer ( the balls should not be to big or heavy) 
3. Pour the ramekin 1/2 with the fondant mixture and then place you caramel ball in the middle and then pour till 3/4 filled.
4. You will have to immediately place your fondant in the oven to prevent the ball sinking completely to the bottom. 
5. Bake for the same amount of time and see the results once you break it open for the first time. 

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