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Chocolate Lava Cake

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5 from 3 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Calories: 643kcal
Servings: 4 People
Metric - Imperial

Ingredients

  • 180 g Dark Chocolate Chopped
  • 120 g Unsalted Butter
  • 35 g Plain Flour All-Purpose
  • 70 g Icing Sugar
  • 2.5 g Sea Salt Flakes
  • 2 Eggs
  • 2 Egg Yolks

Serving & Garnish

  • Fresh Mint To Serve
  • Strawberries To Serve
  • Raspberries To Serve
  • Mascarpone Cream To Serve
  • Cocoa Powder For Ramekins

Method

  • Preheat oven to 220°C (430°F).
  • Brush 4 large ramekins with the melted butter and dust generously with cocoa powder.
  • Add the roughly chopped dark chocolate and unsalted butter into a saucepan. Place over low heat and gently stir until melted and smooth.
  • Add the whole eggs, egg yolks and icing sugar into a mixing bowl. Whisk together until pale and creamy. Add the flour and salt and whisk until fully incorporated. Add the melted chocolate and butter mix and combine until everything is smooth.
  • Evenly pour the batter into the greased ramekins. Place them onto a baking tray and bake for 10-12 minutes or until the edges are just set. Remove and let cool for 10 minutes.
  • To serve, place a plate over the top of the ramekin and flip upside down to pop out the lava cakes. Serve with mint, strawberries, raspberries and mascarpone cream. Dig in.
Chef's Tips
Don't overbake — the edges should be set but the centre still soft. Pull them a minute early if you're unsure, since a slightly underbaked cake is easy to fix but an overbaked one won't have a molten centre.
Dust the ramekins generously and evenly with cocoa powder after buttering — this is what lets the cakes release cleanly when flipped, so don't skip corners or thin patches.
Serve immediately after the 10-minute rest — the molten centre firms up as the cake sits, so waiting too long will lose the lava effect.
Storage & Reheating
Best made and served fresh, as the molten centre doesn't hold or reheat well. Note that the centre stays deliberately under-baked for the lava effect, so take extra care if serving to pregnant, elderly, very young, or immunocompromised guests. If needed, the batter can be portioned into ramekins and refrigerated for up to 1 day before baking; bake straight from the fridge, adding an extra minute or two to the cook time.
Serving 1CakeCalories 643kcalCarbohydrates 45gProtein 8.8gFat 48.2gSaturated Fat 27.6gPolyunsaturated Fat 2.15gMonounsaturated Fat 14.55gTrans Fat 1gCholesterol 232.8mgSodium 286.9mgPotassium 376.6mgFiber 5.2gSugar 28.2gVitamin A 889.33IUCalcium 60.1mgIron 5.9mg