Fondant, runny, semi-cooked or dark chocolate lava cake

The chocolate fondant that we love with the center flowing like a volcano is a real delight to end a good meal. Served with a scoop of vanilla ice cream it will be perfect.

Done in 30 min.

  • preparation 10 min.
  • cuisson 10 min.
  • repos 10 min.


1 mixing bowl 1 whisk 4 ramekine

Ingredients for 4 parts


  • Melt the butter and chocolate in a bain-marie then set aside.
  • Whip the eggs with the sugar for a few seconds.
  • Incorporate everything and mix
  • .
  • Add the sifted flour and salt and mix again with a whisk until smooth.
  • Film the bowl on contact and place it in the refrigerator for 30 minutes so that the dough rests and firms up a little.
  • Butter and flour the ramekins.
  • Preheat the oven to 200°C fan-forced.
  • Pour the rested dough into the ramekins up to ¾ of their height.
  • Cook for 7 to 10 minutes, testing the center with a knife to ensure it remains medium-cooked.
  • Once warm, unmold and serve.

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