One of my favourite desserts growing up was the lava cake. It always fascinated me how one dessert could be solid on the outside but warm and gooey on the inside 😍 Having only eaten this dessert at restaurants or bought from shops, I just assumed that it would be too hard to make… until I actually searches up the recipe!
The recipe for this cake is actually really simple – the important part is getting the timing right when the pud is in the oven.
Ingredients (makes 2)
- 40 g dark chocolate
- 40 g milk chocolate
- 75 g unsalted butter, and extra for greasing
- 42 g caster sugar
- 2 eggs
- 1 tbsp flour
- Cocoa powder, for dusting
- Mixed berries, to serve
- Ice cream, to top
- Prepare the ramekins. Generously brush the ramekins with melted butter and chill in the fridge / freezer. Repeat this step again so that there are two layers of chilled butter coating the ramekins. Finally, dust the inside of each ramekin with cocoa powder.
- In a large bowl over gently simmering water (don’t let the bowl touch the water though!), melt together the chocolate, butter and sugar.
- Whisk the eggs for 2-3 minutes.
- Gently incorporate the eggs into the chocolate mixture.
- Fold in the flour.
- Divide the batter between the ramekins.
- Chill in the fridge for at least 30 mins, preferably longer. You can freeze the cakes at this stage if not cooking them immediately.
- Preheat the oven to 200°C / 180°C fan / 390°F.
- Bake the cakes for 10-12 minutes, until the top appears to be just cooked. I would check the cakes at 10 mins and put it back in the oven for 1 minute, before checking again to see if they are ready.
- If cooking from frozen, add on 5 minutes to the baking time.
- Let the cakes cool for 3 minutes.
- To release the cakes, place a plate over the top of the ramekin, turn it over and gently lift up the ramekin. Use oven mitts or a tea towel as the ramekins will be hot!
- Serve immediately with a scoop of ice cream, mixed berries, or just a dusting of icing sugar.
(Recipe adapted from BBC Food)
It may take a few goes to get the cake just right, as ovens will always vary slightly. But let me tell you it is so satisfying when you do get it perfect and the rich chocolate flows out.
I’m planning to try some other flavour combinations for this classic lava cake – matcha & white chocolate, or salted caramel? Let me know your suggestions in the comments!