Crack through a delicate chocolate shell to reveal a river of molten chocolate inside. These classic lava cakes look like pure patisserie magic, yet they take just 20 minutes and a handful of ingredients. Serve them warm with a scoop of vanilla ice cream for the ultimate indulgent dessert.
Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 4
Ingredients
- 170 g (6 oz) dark chocolate, chopped
- 115 g (1/2 cup) unsalted butter, plus more for the ramekins
- 2 large eggs, plus 2 egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons all-purpose flour
- Cocoa powder, for dusting the ramekins
- Vanilla ice cream and fresh raspberries, to serve
Instructions
- Heat the oven to 220°C (425°F). Butter four ramekins generously and dust with cocoa powder, tapping out the excess.
- Melt the chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Let cool slightly.
- In a separate bowl, whisk the eggs, egg yolks, sugar and salt for 2 to 3 minutes until pale and slightly thick.
- Fold the melted chocolate into the egg mixture, then gently fold in the flour until just combined.
- Divide the batter between the ramekins. Bake for 9 to 11 minutes — the edges should be set but the centres still soft and jiggly.
- Rest for 1 minute, then run a thin knife around the edges and invert onto plates. Serve immediately with vanilla ice cream and raspberries.
Note: This is a sample recipe post. The site owner will replace it with original tested recipes, photos and videos.