So, is Friday again and Calories don’t count during the weekend right?
This recipe is one of my friends favorites and you can call it Chocolate Lava Cake, Chocolate Fondant, Petit Gateaux or simply: very yummy chocolate cake with melting-even more-yummy center.
You really want to serve it with some cream ice cream and if you don’t have an ice cream maker just buy a good quality ice cream.
The Hibiscus syrup is optional but it looks brilliant and is really easy to make so why not to give it a try?
The Critical point in this recipe is baking. You have to bake the Chocolate Lava Cake until it has just set. I advise you to bake only one and keep an eye on it after 10min baking. After baking one you will have a better idea of how long should take to bake all of it. Worst case you will end up with a very yummy cake knowing you should leave it less time in the oven.
For the Fondant
- 160g dark chocolate
- 160g pure icing sugar
- 160g unsalted butter
- 80g plain flour
- 1 tablespoon of vanilla essence
- 3 eggs
- 2 egg yolks
For the Philly Style Vanilla Ice Cream
- 2 cups fresh cream
- 1 cup full cream milk
- 3⁄4 cup sugar
- 1 Vanilla Pod or Tablespoon Natural Vanilla Paste
For the Hibiscus Syrup
- 2 Teaspoons dried Hibiscus Flowers
- 1 Cup of Water
- 1 Cup of Sugar
- For the Ice Cream
- 2 cups heavy cream
- 1 cup milk
- 3⁄4 cup sugar1 Tbs. vanilla extract
For the Chocolate Fondant
- Melt the dark chocolate with the butter and reserve (I use the microwave to melt).
- Put the eggs and yolks in a bowl and place it in a large, shallow pan of warm water over low heat (water should be at 60C) stove top (bain marie). Whisk (Don’t stop whisking at any point, otherwise the eggs will curdle) until you have a thick and pale yellow cream.
- Mix the eggs with the melted chocolate, stir in the icing sugar, the vanilla essence and the sifted flour.
- Grease small tins with butter and sprinkle flour until all coated. Fill the tins up to ¾ of the capacity, cover the tins with cling wrap and leave the chocolate fondants in the fridge for 6 hours or in freezer for 2 hours.
- For baking, take the tins out of the fridge and preheat the oven for at least 10 min for 200C. Put the small tins inside a large pan and bake it for about 15 min.
- The baking time will greatly vary with depending on the size of the tin and your oven. Best thing is to bake only one and after 10 min keep an eye on it, checking every min. The fondant has to be firm in the laterals, enough to be taken out of the tin but still with a very soft middle.
For the Ice Cream
- Put the Sugar, Milk and in a sauce pan
- Cut the Vanilla Pod in half and scrap the seed into the milk and sugar mixture. Put the vanilla Pod inside the milk and sugar mixture.
- Bring the mixture to boil over medium heat. Remove from heat and let it cool down and infuse the vanilla flavor for about an hour.
- Remove the vanilla pod from the milk mixture.
- Stir in the Cream.
- Put the Mixture in the ice cream machine and leave it according to your machine instructions. Chill for about 6 hours before serving.
For the Hibiscus Syrup
- Put the Water and the Hibiscus flowers in a small sauce pan and heat it up over medium heat until it starts to boil. Remove from the heat and leave it to infuse for about 15 min.
- Strain the flowers from the liquid, put it back in the sauce pan
- Dissolve the sugar in the hibiscus tea
- Bring it to boil, reduce the heat and let it simmering without stirring until it is reduced for about 1/3 of the volume