Lava Cake Fondant

Ganache:

• •~65 ml heavy cream (¾ of 90ml)
• •A generous pinch of salt
• •~52 g finely chopped dark chocolate, 60% cacao (¾ of 70g)

Cake:

• •115 g (4 oz) finely chopped dark chocolate, 60% cacao
• •56 g (¼ cup) cold unsalted butter, plus extra for greasing
• •3 large eggs
• •60 g (¼ cup) granulated sugar
• •A really generous pinch of salt — more than you think, it balances the chocolate well
• •½ tsp (2g) vanilla extract
• •37 g (¼ cup) all-purpose flour
• •Powdered sugar, to dust

Ganache:

• •Ice cream, or an intense non-sweet juice, or fresh fruit — to serve

Ganache:

1. Make the ganache first. Heat heavy cream with a pinch of salt to a bare simmer, then immediately pour over the finely chopped 60% chocolate. Let stand 3 minutes, then whisk until smooth. Use at most ¾ of the listed amounts — less is better at the start. Cover and refrigerate for at least 40 minutes until firm enough to roll into balls.

2. Roll really large balls of ganache so there is enough chocolate inside to fully melt when baked.

Cake:

1. Grease your rectangle molds with butter — fit baking paper between the molds. Do not flour the bottom, as it looks bad when you flip the cake; flour only the sides. Preheat oven to 190°C (375°F). Melt the cake chocolate and cold butter together over a double boiler.

2. In a separate bowl, whip eggs until lightened and doubled in volume, then add sugar little by little. Stir in the salt (be generous — it really balances the chocolate) and vanilla. Fold the egg mixture into the melted chocolate, then fold in the flour until just combined.

3. Fill each mold halfway with batter, press one ganache ball into the center of each, then top with remaining batter. Bake about 15 minutes until just set. Cool 2 minutes, run a knife around the edges, then invert onto a plate. Dust with powdered sugar and serve immediately with ice cream, an intense non-sweet juice, or fresh fruit.

Photos from the process.