Chocolate Lava Fondant
Chocolate Lava Fondant
Rated 5.0 stars by 1 users
Category
Desserts/Cakes
Servings
8-10
Prep Time
20 minutes
Cook Time
10 minutes
Chocolate Lava Fondant Recipe
Create an irresistible Chocolate Lava Fondant with a perfectly baked exterior and a rich, flowing molten chocolate centre using Callebaut 811 Belgian Dark Chocolate and an indulgent Emendatori & Vayra 1905 gourmet filling. This professional recipe is ideal for restaurants, cafés, hotels, bakeries and pastry chefs looking to serve premium plated desserts that consistently impress.
Made with authentic Belgian couverture chocolate, premium cocoa powder and quality butter, this recipe delivers an intense chocolate flavour, moist texture and luxurious molten centre. Finish with your favourite Emendatori gourmet filling such as pistachio, salted caramel, hazelnut, white chocolate or dulce de leche to create unique dessert variations that stand out on your menu.
Perfect for fine dining restaurants, dessert cafés, bakeries and catering businesses, this professional chocolate fondant recipe can be prepared in advance and baked fresh to order for consistent results during busy service.
Author:Chef Edmond Roukoz
Ingredients
-
400 gr Butter
-
400 gr Dark Chocolate 54.5% Min Cocoa, n° 811
-
400 gr Whole Egg
-
100 gr Egg yolk
-
375 gr sugar
-
225 gr flour
-
60 gr 100% Pure Cocoa Powder 22-24%, Extra Brute
-
15-20 gr Pecan Twist Caramel Pecan Variegato for Gelato & Pastry 6kg | Ripple Cream
-
Pavoni Non Stick Silicon Baking Mat
-
Pavoni Circle Micro-Perforated Stainless Steel band 8cm
Chocolate Lava Fondant
You Will Need
Directions
Chocolate Lava Fondant
- Melt the butter and sugar together over low heat until fully combined.
- Remove from the heat and add the Callebaut 811 dark chocolate, stirring until completely melted and smooth.
- Gradually add the whole eggs and egg yolks, mixing until fully incorporated.
- Sift in the flour and cocoa powder, then mix until the batter is smooth and homogeneous.
- Ensure the batter reaches a temperature of approximately 60°C before portioning.
- Fill 8 cm diameter × 5 cm high ring moulds or ramekins to 75% of their capacity.
- Spoon your preferred Emendatori & Vayra 1905 gourmet filling into the centre of each fondant.
Bake at 155°C for 8 mins until the outside is set while the centre remains soft and molten.
- Serve immediately for the perfect molten chocolate centre.
Recipe Note
Recipe Highlights
Made with Callebaut 811 Belgian Dark Chocolate
Rich molten chocolate centre
Perfect for restaurants, cafés and pastry kitchens
Can be customised with Emendatori gourmet fillings
Professional bakery and hospitality recipe
Ideal for plated desserts and premium dessert menus
Recommended Fillings
Enhance your chocolate lava cake with premium Emendatori & Vayra 1905 fillings including Bella Verde Pistachio, Bella Bionda Salted Caramel, Bella Bianca White Chocolate, Dulce de Leche Gourmet, Rock 'n Rolla or Re Bello to create signature desserts with unique flavour combinations.
Perfect For
Chocolate Lava Cake
Molten Chocolate Fondant
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Hotel Pastry Kitchens
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Belgian Chocolate Recipes
Made using premium Callebaut Belgian Chocolate and Emendatori & Vayra 1905 gourmet fillings, available from EMF Boutik — your trusted supplier of professional chocolate, pastry and gelato ingredients across the UAE and GCC.
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