Dessert
Chocolate Lava Cake
Break the surface, watch the molten flow
Break the surface, watch the molten flow
This is the dessert for when you want to impress without spending all day in the kitchen. Twenty minutes from start to finish, and you get warm chocolate with a molten centre that flows like lava when you break through the crust. Serve it with vanilla ice cream and watch it melt into the warm chocolate. This is date night, sorted. This is the kind of dessert that makes people lean back in their chairs and close their eyes.
Preheat the oven to 200°C. Generously butter two 150ml ramekins and dust with cocoa powder. Tap out any excess. Place the ramekins on a baking tray.
Melt the chocolate and butter together in a heatproof bowl over a pan of barely simmering water, stirring occasionally until smooth. Remove from the heat and let cool slightly.
In a separate bowl, whisk together the eggs, egg yolks, and sugar until thick and pale, about 2-3 minutes. The mixture should leave a ribbon trail when you lift the whisk.
Fold the melted chocolate into the egg mixture, then gently fold in the flour and salt. Do not overmix. The batter should be glossy and smooth.
Divide the batter between the prepared ramekins. Bake for 10-12 minutes. The edges should be set but the centre should still jiggle slightly when you shake the tray. This is crucial—underbake rather than overbake.
Let the cakes rest for 1 minute, then carefully run a knife around the edges and invert onto serving plates. Tap the bottom gently to release. Serve immediately with a scoop of vanilla ice cream. Break through the crust with a spoon and watch the molten centre flow.
Use good-quality dark chocolate with at least 70% cocoa solids. Cheap chocolate will give you a grainy, bitter result. The cakes can be prepared ahead: fill the ramekins, cover, and refrigerate for up to 4 hours. Bake straight from the fridge, adding 1-2 extra minutes to the baking time.
