Chocolate Lava Cake

This is decadence in dessert form. The outside bakes into a crisp shell, while the centre stays molten and flows like chocolate lava when you break it open. It's rich, intense, and utterly indulgent. The secret is timing — bake too long and the centre sets, bake too little and the edges stay soft. Get it right and you have the perfect balance of textures. Serve it warm with a scoop of vanilla ice cream or a dollop of cream, and watch it melt into the chocolate. The deep chocolate-brown colour palette reflects the dessert itself — dark, luxurious, sophisticated. This is the kind of dessert that makes people lean back and sigh with satisfaction.

Ingredients

100g dark chocolate, chopped
100g butter, cubed
2 whole eggs
2 egg yolks
50g caster sugar
20g plain flour
1 tbsp cocoa powder
Double cream, to serve

Instructions

Preheat oven to 200°C. Butter two ramekins and dust with cocoa powder.
Melt chocolate and butter together in a bowl over simmering water. Stir until smooth. Remove from heat.
In a separate bowl, whisk eggs, yolks, and sugar until thick and pale, about 3 minutes.
Fold melted chocolate into egg mixture gently.
Sift in flour and cocoa, fold until just combined.
Divide batter between ramekins. Bake for 12 minutes until edges are set but centre still jiggles.
Let rest for 1 minute, then invert onto plates. Serve immediately with cream.

Ingredients

Instructions

Nutrition Information