Molten Chocolate Lava Cake

Method

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1. Butter six 175 ml ramekins thoroughly, brushing upward, then dust with cocoa powder and tap out the excess. Chill them.

   Mark done

2. Melt the chocolate and butter together over a pan of barely simmering water, stirring until smooth. Cool for 5 minutes.

   Mark done Start 5 min timer

3. Whisk the eggs, yolks, sugar, vanilla and salt for 3 to 4 minutes until pale, thick and roughly doubled in volume.

   Mark done Start 3 min timer

4. Fold a third of the egg mixture into the chocolate to loosen, then fold in the rest gently.

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5. Sift over the flour and fold until just combined, with no dry streaks.

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6. Divide between the ramekins, filling them three-quarters full. At this point they can be refrigerated for up to 24 hours.

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7. Bake at 200°C / 390°F on a preheated tray for 11 to 13 minutes — 14 to 15 from chilled — until the edges are set and risen but the centre still jiggles distinctly.

   Mark done Start 11 min timer

8. Rest for 60 seconds, then run a knife around the edge, invert onto plates and lift the ramekin away.

   Mark done Start 60 sec timer

9. Dust with icing sugar and serve immediately with cold cream.

   Mark done

Chef’s Tips

• Bake one as a test the first time. Ovens vary and 60 seconds is the difference between molten and merely soft.
• Assemble ahead and bake straight from the fridge — this is the ideal dinner party dessert.
• Cocoa, not flour, for dusting the ramekins. Flour leaves an unattractive white film.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A tawny port or an espresso
• Serve with cold cream or vanilla ice cream
• Follows a light main course

Storage & Reheating

Unbaked, filled ramekins keep 24 hours refrigerated or 1 month frozen. Baked lava cakes must be eaten immediately.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.