These lava cakes are some of my favourite go to desserts lately. They are super easy to make and won’t take too much of your time. You don’t need many ingredients either. Give them a try and you will not be disappointed!
This recipe makes 3 small lava cakes.
I use ramekins that are 8cm (diameter) x 4.5cm (height).
Ingredients:
- 130g high quality dark chocolate (chopped)
- 65g butter + some for greasing
- 2 eggs, 1 egg yolk
- 45g sugar
- Pinch of salt
- 25g flour
Decorating:
- Cocoa powder for dusting
- Icing sugar for dusting
- Raspberries
- Mint Leaves
Preheat your oven to 190C (no fan).
Place the chocolate and butter in a saucepan over a medium heat and melt until combined. Leave to cool while you prepare the next steps.
Prepare 3 ramekins, grease the inside with butter and dust with cocoa powder. Make sure that every bit inside is covered to avoid the cakes sticking to the ramekins later. Get rid of any excess cocoa and set aside for now.
Place the eggs, egg yolk and sugar in a mixing bowl and beat together for a few minutes until your eggs become lighter in colour and fluffy.
Slowly pour your chocolate mixture into the eggs and whisk slowly at the same time until combined. Add the flour and salt and gently fold it in.
Divide your mixture evenly across the prepared ramekins about 3/4 of their height.
Place them on the baking tray/rack and bake for about 12mins if you’d like to achieve the flowing lava effect. You want the sides of the cake to be set but the top to wobble a little when the tray is moved. If you want the middle to be less molten – bake them for about 14mins. However, please remember that every oven is different. Some may be preheated to 180C, but the actual temperature inside could be 170C. So please make sure to keep an eye on them and look for the edges/top to look set, but for a little wobble to be there when moved, if you’re going for more of the lava consistency.
Take the whole tray out of the oven and let the lava cakes cool as they are for 2mins. Using a small knife, go around the cake edges and then place a small plate on top of each ramekin and turn it upside down. Make sure to use an oven glove as the ramekins are very hot. Let it sit for about 30seconds and lift off the ramekin.
Take a couple raspberries and squash them with a fork. Sprinkle each lava cake with some icing sugar and place the prepared raspberries on top of it. Decorate with a whole raspberry and some mint leaves on top.
Remember that each oven is different, so you might have to try a bake test first to see how much time your cakes will need in order have the lava effect. I found that different brands of chocolate used can also affect the end result.
ENJOY! 🙂
