Chocolate Lava Fondant

Chef Edmond Roukoz

Servings

8-10

Prep Time

20 minutes

Cook Time

10 minutes

Category

Desserts/Cakes

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.

Chocolate Lava Fondant

Ingredients

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    • 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

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    • Pavoni Non Stick Silicon Baking Mat

    • Pavoni Circle Micro-Perforated Stainless Steel band 8cm

    Directions

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      1. Melt the butter and sugar together over low heat until fully combined.
      2. Remove from the heat and add the Callebaut 811 dark chocolate, stirring until completely melted and smooth.
      3. Gradually add the whole eggs and egg yolks, mixing until fully incorporated.
      4. Sift in the flour and cocoa powder, then mix until the batter is smooth and homogeneous.
      5. Ensure the batter reaches a temperature of approximately 60°C before portioning.
      6. Fill 8 cm diameter × 5 cm high ring moulds or ramekins to 75% of their capacity.
      7. Spoon your preferred Emendatori & Vayra 1905 gourmet filling into the centre of each fondant.

      8. Bake at 155°C for 8 mins until the outside is set while the centre remains soft and molten.

      9. Serve immediately for the perfect molten chocolate centre.