Chocolate with a Bleeding Heart
Fondant al cioccolato
Chocolate with a bleeding heart is also known as chocolate lava cake, molten chocolate cake or chocolate fondant. A dear dessert with many names. And it is not nearly as tricky to make, as it might seem, once you’ve learned to control your oven.
Chocolate lava cake is a kind of half baked muffin served while still warm to create the bleeding heart effect of melted chocolate. An absolutely irresistible dessert whether accompanied by fresh berries, custard or ice cream. And it is not nearly as tricky to make, as it might seem.
This recipe serves 4
150 g dark chocolate
125 g butter
1 dl (80 g) sugar
1 dl (60 g) flour
6 egg yolks
2 egg whites
Break the chocolate in tiny pieces and melt with sugar and butter over hot water.
Sift flour into the chocolate and stir well. Then add the egg yolks and egg whites.
Grease 4 muffin cups well or line them with aluminium foil or baking paper. To this point the dessert can be prepared in advance.
Preheat the oven to 200 C (350 F) half an hour before the chocolate fondant should be ready to serve.
Bake the cakes for 11 minutes, so that they are firm on the outside and liquid within. The exact timing depends on ramekin material and the temperature of your oven, so it may no be perfect the first time round.
Let the chocolate fondant cool for a couple of minutes, before you release them from the cup, dust them with cocoa and arrange them on plates with whatever garnish you prefer.
If you love chocolate lave cake you might also like:
Bonet recipe – Cocoa, caramel and macaroon pudding
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Looks delicious. I associate fondant with the stuff that goes on cakes.
That’s the way the word is normally used in English, yes. But the French word ‘fondant’ is supposed to mean ‘melting’, and this is a chocolate cake with a melting heart, which must be why many recipes in English use the original name. I have also seen it translated to ‘lava cake’, if that makes more sense:)