Magic Chocolate Lava Cake Dessert Recipe HOW TO COOK THAT chocolate fondant Ann Reardon

Published on September 26, 2015 by

HowToCookThat: “Chocolate Lava Cake recipe
Chocolate Discs  

140g (4.94 ounces) tempered chocolate
Chocolate Brownie Base 

300g (10.58 ounces) or 1 1/2 cup butter or margarine

6 or 300g (10.58 ounces) eggs

3 cups or 660g (23.28 ounces) sugar

1 teaspoon vanilla essence

dash of marsala (optional)

3/4 cup or 90g (3.17 ounces) cocoa powder

1 1/4 cups or 190g (6.7 ounces) self raising flour (or use plain flour and add 1 1/2 tsp baking powder)

(optional – you can add nuts, dried fruit or chocolate chips)
Line a baking tin 26x38cm (14.96 inches) with baking paper, if your tin is not deep use the baking paper to make a wall around the edge and staple into place. This prevents it overflowing in the oven. Melt butter in the microwave, beat in sugar, eggs, cocoa and flour until just combined. Add the vanilla and marsala, pour into baking tray and sprinkle with chopped chocolate or nuts.

Bake at 180C (356 degrees Fahrenheit) until a knife inserted into the centre comes out clean
Ganache 

200g (7.05 ounces) milk chocolate

80g (2.82 ounces) dark chocolate

100ml cream (if you can’t get hold of cream you can use milk but use slightly less)
Make sure your ganache is warm when you place it on the dessert.”