Chocolate Lava Cake
Pure Indulgence
There's a special occasion photo in every family album from the seventies — the birthday dinner, the anniversary dessert, the moment when something extraordinary came out of the kitchen and everyone leaned in with anticipation. This molten chocolate cake is that moment captured in flavour. It didn't exist back then, not exactly like this, but the spirit of it did — that idea that some nights call for something more than ordinary, that a meal should end with a flourish, with something that makes people pause and savour. The warm chocolate flowing out is theatre, pure and simple, the kind of culinary drama that creates memories worth preserving in saturated colour.
Ingredients
- 100g dark chocolate (70% cocoa)
- 100g butter, cubed
- 2 whole eggs
- 2 egg yolks
- 60g caster sugar
- 2 tbsp plain flour
- 1 tbsp cocoa powder
- Thickened cream, to serve
- Butter and cocoa for greasing
Method
- Preheat oven to 200°C. Butter two ramekins (175ml capacity) and dust with cocoa powder.
- Melt chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth, then remove from heat.
- In a separate bowl, whisk together eggs, egg yolks, and sugar until thick and pale.
- Fold the melted chocolate mixture into the egg mixture until combined.
- Sift in flour and cocoa powder, folding gently until just combined. Don't overmix.
- Divide mixture between prepared ramekins. Place on a baking tray.
- Bake for 12-14 minutes. The edges should be set but the centre still soft. Don't overbake.
- Let rest for 1 minute, then carefully invert onto serving plates. Serve immediately with cream.
Nutrition Information (per serve)
580
Calories
12g
Protein
42g
Carbs
42g
Fat