Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F) fan / 220°C (425°F) conventional. Generously grease four 150ml (6oz) ramekins with butter. Dust the inside of each ramekin with cocoa powder, tapping out any excess. This ensures your lava cakes will slide out easily.115 g unsalted butter, cocoa powder
- In a heatproof bowl set over a saucepan of gently simmering water (ensure the bottom of the bowl doesn't touch the water), melt the unsalted butter and chopped dark chocolate together. Stir occasionally until smooth and completely combined. Remove the bowl from the heat and let it cool slightly.115 g unsalted butter, 150 g dark chocolate
- In a separate medium bowl, whisk the large eggs, egg yolks, and granulated sugar together until the mixture is pale yellow and slightly thickened. This usually takes about 2-3 minutes. Stir in the vanilla extract.2 large eggs, 2 large egg yolks, 75 g granulated sugar, 1 teaspoon vanilla extract
- Gradually pour the slightly cooled melted chocolate mixture into the egg and sugar mixture, whisking continuously until everything is well incorporated and smooth.150 g dark chocolate, 2 large eggs, 2 large egg yolks, 75 g granulated sugar, 1 teaspoon vanilla extract
- Sift the all-purpose flour and a pinch of salt over the chocolate mixture. Gently fold the dry ingredients into the wet ingredients using a rubber spatula, being careful not to overmix. Stop folding as soon as no streaks of flour remain. A few small lumps are okay.60 g all-purpose flour, 1 pinch salt
- Divide the batter evenly among the prepared ramekins, filling each about two-thirds full. You can prepare these a few hours ahead and refrigerate them until ready to bake. If baking from chilled, you may need to add an extra minute or two to the baking time.
- Place the filled ramekins on a baking sheet. Bake for 12-14 minutes, or until the edges of the cakes are set but the centers are still slightly soft and wobbly. The key is to avoid overbaking, as this will prevent the molten center from forming.
- Once baked, carefully remove the ramekins from the oven. Let them sit for about 1 minute. To serve, invert each ramekin onto a dessert plate. If it sticks, gently run a knife around the edge. Garnish with fresh berries, a dusting of powdered sugar, and serve immediately with a scoop of vanilla ice cream or whipped cream if desired. The magic of the molten center is best enjoyed while hot.fresh berries, powdered sugar, vanilla ice cream or whipped cream
Notes
Leftover lava cakes can be stored in the refrigerator for up to 2 days. Can also be frozen before baking for up to 1 month.
To reheat refrigerated cakes, bake at 180°C (350°F) for 5-8 minutes.
To bake frozen unbaked cakes, bake at 180°C (350°F) for 18-22 minutes.