Best served fresh and warm to enjoy the molten center.
Leftovers can be stored in the fridge for up to 1 day, but reheat gently to maintain the lava texture.
Variations
Salted Caramel Lava: Add a teaspoon of caramel in the center before baking.
Nutty Chocolate: Mix in chopped hazelnuts or almonds for crunch.
White Chocolate Lava: Substitute dark chocolate with white chocolate for a sweeter version.
FAQ
1. How do I know when the cake is ready?
The edges should be firm but the center soft and jiggly.
2. Can I make it in advance?
You can prepare the batter and refrigerate for a few hours, but bake just before serving.
3. Can I use milk chocolate?
Yes, but the flavor will be sweeter and less intense.
4. Can I make mini lava cakes?
Absolutely! Reduce baking time to 8–10 minutes for smaller ramekins.
5. Can this be frozen?
Yes, unbaked lava cakes can be frozen for up to 1 month. Bake directly from frozen, adding a few extra minutes.
Conclusion
This Chocolate Fondant Lava Cake delivers a rich, indulgent dessert that’s surprisingly easy to make. Its molten center and decadent chocolate flavor make it perfect for impressing guests—or treating yourself to a luxurious chocolate experience at home.
