Sometimes, you just need a chocolate fix for you, and you alone. This Chocolate Fondant (otherwise known as Chocolate Lava Cake), it seems to me, is the perfect remedy for such occasions. It takes about 15 minutes from start to finish and at the end of it, you have a glorious combination of spongey chocolate cake and flowing chocolate batter, with a good dollop of cream on the side. Whoever dreamed this pudding up ought to get a medal.
I was on a mission in terms of creating a Chocolate Fondant for one and made three failed attempts before I eventually got the measurements right. In terms of timing, I got impatient and took it out about a minute early so it’s a little more lava than cake; but as I discovered, I prefer it this way!! So experiment away – I hope you enjoy and if at first you don’t succeed; try, try again!
CHOCOLATE FONDANT (or Chocolate Lava Cake)
30g semi-sweet baking chocolate
30g icing sugar
Pinch of salt
1 whole egg
1 heaped Tbsp all-purpose flour
Cocoa powder and cream to serve
Pre-heat oven to 200 degrees C (400 degrees F) and put a baking tray on the middle shelf.
Grease 1 small ramekin with butter (or spray with non-stick spray).
Place butter and baking chocolate into a large microwave-safe bowl then microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are smooth. Alternatively, you can do this in a heatproof bowl over a pan of simmering water on the stove-top.
Whisk the egg, along with the icing sugar and a pinch of salt. Pour in the melted chocolate and butter (a little bit to start with in order to temper the egg mixture). Add the flour then stir until combined.
Pour chocolate batter into the ramekin. At this point the batter can be refrigerated until needed, but let it come to room temperature before baking.
Bake for 12-13 minutes, or until just set (the timing takes a bit of practice – if you don’t leave it long enough, the sides of the pudding will collapse when you invert it; if you leave it too long, it won’t be runny in the middle). Let the pudding cool for a minute, then carefully invert onto a serving plate. If you’re not sure the pudding is going to survive being inverted, you can always eat it directly from the ramekin!
Dust with cocoa powder then serve hot with fresh cream.