Chocolate Fondants {Chocolate Lava Cakes} SRC

To contact us Click HERE




For this month’s Secret RecipeClub reveal, I was assigned Corina’s blog, Searching for Spice.  Corina loves to try new recipes and Searchingfor Spice is her way to record all of the successes, new and old.  She is constantly pushing herself to trywonderful new recipes.
As I perused Corina’s blog, Iwas initially drawn to her many recipes featuring chorizo.  I’ve never used chorizo (and I’m not entirelysure I can even buy it in my area), so I almost went that direction. 
But ultimately I chose to makethe decadent chocolate fondants (largely due to the fact that I was about tohead out of town and didn’t have time to eat leftovers).  Plus Chocolate Fondants (better known asChocolate Lava Cakes or Molten Lava Cakes in the US) are one of my 30x30 bucket listrecipes!
I got nervous about flippingmy cakes & slightly overcooked them, so while they were rich & gooey inthe center, they weren’t molten.  Ahwell, there were still wonderfully delicious and I plan to make them again aroundChristmas or New Years!  Can’t you justimagine curling up in frost of a Christmas Eve fire with these beauties?

Recipe Notes:*The original recipe uses metric measurements.  I did my best to convert them as accuratelyas possible without owning anything that measures in grams.*This recipe calls for caster sugar, which is an ultrafinegranulated sugar (not confectioner’s sugar). I used regular granulated sugar in this recipe.
Chocolate Fondants {Chocolate Lava Cake}Recipe adapted from Searchingfor Spice
2 tsp cocoa powderCooking spray¼ cup or 2 oz or 50g semisweet chocolate, chopped¼ cup or 2 oz or 50g unsaltedbutter1 whole egg1 egg yolk6 tbsp or 60g caster sugar(see note)¼ cup or 2 oz or 50g allpurpose flour

Preheat the oven to 350degrees F (180C).  Generously spray two1-cup ramekins with non stick spray, then add the cocoa powder to the ramekinsto coat; tap out the extra cocoa.
Use a microwave set at halfpower to melt the chocolate and the butter together (60-90 seconds shoulddo).  Stir the butter and chocolate untilvery smooth.  Set aside to cool slightly.
Place the egg, egg yolk, andsugar in a mixing bowl.  Whisk vigorouslyuntil the mixture becomes pale and thick. Gently stir in the chocolate mixture.
Sift the flour on top of thebowl and gently fold it in.
Pour the batter evenly intothe prepared ramekins and bake for 12-15 minutes.  The edges of the fondants will be cake-likeand the center still gooey.  Remove theramekins from the oven and cool for 3-5 minutes on a wire rack.  Then, carefully invert the cakes ontoplates.  Garnish with siftedconfectioner’s sugar and sliced strawberries.
Serves 2

Follow @amyscookingadveTweet