Molten Chocolate Lava Fondant Pudding Cake with Pomegranate and Candied Ginger

Good morning sugar loves!
Don’t you just think that there are some things, no matter how trite and redundant and “been done”, you still just love em?


…Like sweatpants and UGGS (Let the record show, I’ve never owned a pair of UGGS).

…Like re-run episodes of Friends.
…Like red and green at Christmas.
…Like 1980’s film Little Shop of Horrors.
….John feels the need to throw his two cents in…Like my singing.
…Or Like chocolate molten lava fondant pudding cake.

And there’s a reason for that. Because it’s fucking delicious. Sweet, oozy, hot chocolately cake, with a side of cold vanilla ice cream = good, my friends.

Anyone who says they don’t like this dessert, is lying. Or doesn’t like chocolate. But who doesn’t like chocolate? Silly bitches.

As I’m sure you’ve read elsewhere, you’ll be hard pressed to find this a hard dish to make. It’s simple really so I added a little homemade pomegranate juice to mine and a little candied ginger – makes it more festive. So even if you don’t celebrate Christmas – or can’t quite get into the Christmas spirit just yet – Festivus for the rest of us! Yes? More festive!

Molten Chocolate Lava Fondant Pudding Cake

Servings 6 small cakes


  • 4 Oz. Good Quality Dark Chocolate chopped into small chunks.
  • 4 Oz. Unsalted Butter room temperature + extra for greasing.
  • 2 Pastured Eggs + 1 Egg Yolk room temperature, lightly beaten.
  • 1/4 C Flour.
  • 1/3 C Sugar.
  • 1 Tsp Pure Vanilla Extract.
  • Pinch of Salt.
  • 2 Tbsp Pomegranate Juice.
  • To serve: Extra pomegranate seeds good quality vanilla ice cream, candied ginger and fresh mint.


  • Pre-heat your oven to 400 degrees F. Grease 4 oven-proof ramekins with butter; Place on a heavy duty baking sheet. Set aside.
  • Heat the chocolate and butter in a double boiler over medium heat until melted and silky, stirring constantly. Once smooth, remove from the heat and set aside. If you don't have a double boiler, just place a bowl over a pot with some water in it. Make sure the water will not touch the bowl once boiling - works just as good as a double boiler.
  • Once the chocolate has been set aside, combine the eggs, salt and sugar in a medium sized bowl. Whisk until fluffy and most of the sugar has dissolved into the eggs. Stir in the vanilla and pomegranate juice.Gently fold in the cooled chocolate/butter mixture. Once combined, add the flour. Stir well.
  • Pour batter into ramekins, leaving 1/3rd headroom in each container as the cake will rise slightly in the oven. Bake for 10-12 minutes, or until the cake is firm on the sides. You don't want to cook it all the way through or you won't have any ooziness.
  • Remove from the oven. Use a knife to loosen the sides. Using an oven mitt, carefully place a plate or shallow bowl over a cake filled ramekin. Gently turn upside down so the cake transfers from the ramekin to the plate. Serve with a side of good quality vanilla ice cream.
  • Eat!
  • To make pomegranate juice: Take 1 pomegranate. Cut it in half. Careful not to smash your fingers, hold the halfed fruit cut side down and bash the crap out of the top and sides with a wooden spoon - this will release the seeds rather effectively and quickly into a bowl. Remove any pithy parts. Place seeds in a food processor and process on high until all the seeds have been pulverized. Place a fine mesh siv over a bowl and pour the smashed seeds into that. Let the liquid drain into the bowl and voila - pomegranate juice!
Tried this recipe?Let us know how it was!


Do you have any “that’s-so-over” favorites?

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