Chocolate Lava Cake
The Story
Few desserts are as impressive as a properly executed chocolate lava cake. Break through that delicate crust and molten chocolate pours out like edible velvet. It's theatre on a plate, and it's surprisingly achievable at home if you know the trick: slightly underbake them.
The secret is timing. Too long in the oven and you've got a regular chocolate cake (still delicious, but not lava). Too short and the structure won't hold. You're aiming for set edges with a liquid centre. Use good quality dark chocolate — at least 70% cocoa — and don't skimp on the butter. This is not the time for half measures.
Prep the ramekins ahead and keep the batter in the fridge for up to 6 hours. Bake straight from cold — they'll need an extra minute or two. Perfect for dinner parties!
Ingredients
- 100g dark chocolate (70% cocoa, chopped)
- 80g unsalted butter (cubed)
- 2 whole eggs
- 2 egg yolks
- 50g caster sugar
- 30g plain flour
- Cocoa powder for dusting ramekins
- Thickened cream to serve
Method
- Preheat your oven to 200°C (180°C fan-forced). Generously butter two 200ml ramekins, then dust with cocoa powder, tapping out any excess. This helps the cakes release cleanly and adds a nice finish.
- Place the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water (don't let the bowl touch the water). Stir gently until completely melted and smooth. Remove from heat and let cool slightly.
- In a separate bowl, whisk together the whole eggs, egg yolks, and sugar for 2-3 minutes until pale and slightly thickened. You want it to hold a ribbon when you lift the whisk.
- Pour the chocolate mixture into the eggs and fold gently to combine. Sift in the flour and fold until just incorporated — don't overmix or you'll lose the airiness.
- Divide the batter evenly between the prepared ramekins. They should be about 3/4 full. Place on a baking tray for easy handling.
- Bake for exactly 12 minutes. The tops should be set and slightly cracked, but the centres will still jiggle when you gently shake the tray. This is what you want — that jiggle is your lava.
- Remove from the oven and let stand for 1 minute. Run a small knife around the edge of each ramekin, then carefully invert onto serving plates. Lift off the ramekins — the cakes should slide out. Dust with cocoa powder, add a dollop of cream, and serve immediately while the centre is still molten.