📝 About This Recipe
This modern American classic elevates the traditional lava cake into a sophisticated sensory experience by balancing intense dark chocolate with the primal, earthy notes of smoked salt. The contrast between the warm, flowing ganache center and the delicate, cake-like exterior represents the pinnacle of contemporary pastry technique. Finished with a touch of Maldon smoked salt, this dessert is a masterclass in the harmony of sweet, bitter, and savory profiles.
🥗 Ingredients
The Fondant Batter
- 125 grams Dark Chocolate (70% Cacao) (high-quality like Valrhona Guanaja, finely chopped)
- 115 grams Unsalted European Butter (cubed, plus extra for greasing molds)
- 2 pieces Large Eggs (at room temperature)
- 2 pieces Large Egg Yolks (at room temperature)
- 50 grams Superfine Sugar
- 35 grams All-Purpose Flour (sifted)
- 1 tablespoon Dutch-process Cocoa Powder (for dusting the molds)
- 1/2 teaspoon Vanilla Bean Paste (or seeds from half a pod)
The Finishing Elements
- 1 teaspoon Applewood Smoked Sea Salt (Maldon or similar flaky variety)
- 1/2 cup Crème Fraîche (chilled for plating)
- 8-10 pieces Fresh Raspberries (for garnish)
- 1 sheet Edible Gold Leaf (optional, for a fine dining finish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven to ensure even heat distribution.
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2
Prepare four 6-ounce (170g) ceramic ramekins by brushing the insides thoroughly with softened butter using upward strokes. This helps the fondant 'climb' and rise evenly.
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3
Dust the buttered ramekins with cocoa powder, tapping out the excess. This prevents sticking and provides a beautiful matte finish to the exterior.
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4
Create a bain-marie by placing a heat-proof bowl over a saucepan of gently simmering water. Ensure the bottom of the bowl does not touch the water.
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5
Add the chopped dark chocolate and cubed butter to the bowl. Stir occasionally with a silicone spatula until completely melted and glossy. Remove from heat and let cool slightly.
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6
In a separate large bowl, combine the 2 whole eggs, 2 egg yolks, superfine sugar, and vanilla bean paste.
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7
Using a hand mixer or stand mixer with a whisk attachment, beat the egg mixture on medium-high speed for about 5 minutes until it is thick, pale, and has reached the 'ribbon stage'.
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8
Gently fold the melted chocolate mixture into the whipped eggs using a large metal spoon or spatula. Work carefully to maintain as much air as possible.
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9
Sift the flour over the batter and fold it in gently until just combined. Do not overmix, or the fondant will become tough.
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10
Divide the batter evenly among the four prepared ramekins. At this stage, you can refrigerate them for up to 4 hours if prepping ahead.
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11
Place the ramekins on a baking sheet and bake for 12 to 14 minutes. The sides should be firm and set, but the center should still have a slight, soft wobble.
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12
Remove from the oven and let the fondants rest in their molds for exactly 1 minute. This allows the outer structure to stabilize.
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13
Carefully run a thin palette knife around the edge of each mold. Invert each fondant onto the center of a warmed dessert plate.
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14
Immediately sprinkle a generous pinch of smoked sea salt over the top of each warm fondant.
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15
Garnish with a dollop of cold crème fraîche, a few fresh raspberries, and a tiny shard of gold leaf for a professional fine-dining presentation.
💡 Chef's Tips
Use the highest quality chocolate you can find; with so few ingredients, the cocoa percentage and bean origin significantly impact the flavor. If baking from the refrigerator, add 2 minutes to the total baking time to ensure the center warms through. Always perform a 'test bake' with one ramekin if using a new oven, as 60 seconds can be the difference between a liquid center and a solid cake. To get a clean release, ensure your buttering of the ramekins is thorough and the cocoa powder coating is even. Avoid using standard table salt; the large, smoky flakes of Applewood salt provide the essential crunch and aromatic contrast required for this dish.
🍽️ Serving Suggestions
Pair with a glass of 10-year-old Tawny Port to complement the dark chocolate and smoky notes. A small scoop of espresso bean gelato provides a wonderful temperature and flavor contrast. Serve alongside a tart raspberry coulis to cut through the richness of the butter and egg yolks. A glass of peated Scotch whisky is an unconventional but spectacular pairing that echoes the smokiness of the salt. For an autumnal twist, serve with a side of caramelized pear slices sautéed in brown butter.