Molten Chocolate Lava Cake
A barely-set dark chocolate cake with a warm, liquid chocolate center that flows like lava. Served with vanilla ice cream for hot-cold perfection.
🛒 Ingredients
- 200g 70% dark chocolate, chopped
- 100g unsalted butter
- 4 whole eggs
- 4 egg yolks
- 100g caster sugar
- 2 tbsp all-purpose flour
- pinch flaky sea salt
- vanilla ice cream to serve
- cocoa powder to dust ramekins
👨🍳 Method
- 1
Butter 4 ramekins, dust with cocoa powder, and refrigerate.
- 2
Melt chocolate and butter together in a double boiler. Cool slightly.
- 3
Whisk eggs, egg yolks, and sugar until pale and thick.
- 4
Fold chocolate mixture into egg mixture.
- 5
Sift in flour and salt; fold until just combined.
- 6
Fill ramekins three-quarters full. Refrigerate up to 24 hours.
- 7
Bake at 220°C for exactly 12 minutes (they should be firm on the outside, soft in the center).
- 8
Rest 1 minute. Run a knife around the edge, invert onto a plate, and serve with ice cream.
💡 Chef's Tips
- →Every oven is different — do a test run with one before a dinner party.
- →They can be refrigerated for 24 hours; add 1-2 minutes to baking time if cold.
- →Use the best chocolate you can find — it is the only flavor.
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