Chocolate Molten Lava Cake
The French bistro classic: a paper-thin crust that gives way to a river of warm chocolate. Thirty minutes of work and a few simple ingredients are all it takes, and it is at its best eaten hot with a scoop of vanilla ice cream melting on top.
🛒 Ingredients
8 servings
- 200 g dark semi-sweet chocolate
- 2 tablespoons unsalted butter
- 1/4 cup sugar
- 2 level tablespoons wheat flour
- 2 whole eggs (remove the chalaza from the yolks)
- 2 egg yolks
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Directions
- 1
Melt the butter and chocolate together over a bain-marie, stirring until you have a smooth ganache.
- 2
In a bowl, beat the whole eggs and yolks with the sugar using an electric mixer until pale and doubled in volume.
- 3
Fold in the melted chocolate, then the flour, mixing gently with a spatula to keep the batter airy.
- 4
Butter small muffin tins, dust them lightly with flour and divide the batter between them.
- 5
Preheat the oven and bake for 6 to 10 minutes on high heat: the cakes should puff up while the centres stay soft.
- 6
Unmould straight away, while the cakes are still piping hot.
- 7
Serve immediately on individual plates with a scoop of cream or vanilla ice cream.
💡 Chef's Tip
The whole recipe lives or dies by the baking time: pull them out thirty seconds early rather than thirty seconds late. The centre should still wobble. You can make the batter a day ahead and keep it in the fridge in the tins — just add one to two extra minutes in the oven.
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Same category — Desserts
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