It would be an absolute travesty if one's first fondant au chocolat - more familiar nowadays as a lava cake - was the type that came out of a box which demands only a short sojourn in the microwave.
The encounter would be that much poorer, that much more reduced.
Gone will be the seduction of that brown mound which begins to tease the moment it is taken out of the heat of an oven:
Lain on a bed of crème anglaise, it beckons, begging unrelentingly to be taken.
Anticipation gives way as the pristine blanket is sullied by a warm break of chocolate. Indulgence becomes pressing. And the ensuing delight is unutterable.
- Thanks to this week's host, Leigh from Lemon Tartlette, for this Tuesdays with Dorie selection.
- Look at our lovely new logo created by Carrie, of Carrie & the Koehmstedts:
- It can be tricky to make the cakes gooey. Since the recipe makes 6 servings, I suggest you use one to test baking times. Invariably, this will be less than the 13 minutes that is mentioned. Under-baking is key. (For my cakes, I used ramekins and the perfect baking time was about nine minutes).
- The higher the cocoa percent of the chocolate you use, the faster this thing will set. I use milk chocolate to make sure I have lots of goo. This tip also works for brownies - if you want fudgier brownies, use lower percent cocoa chocolate.
- Instead of scattering chocolate pieces over the batter, try piling a mound of it over the individual cups then pushing these mounds slightly in.