Indulge in a classic, elegant dessert perfect for any dinner party. These chocolate lava cakes, with their rich molten centers, combine simplicity with sophistication. Follow this foolproof recipe for a dessert that's sure to impress with its balance of tender exterior and irresistible, oozy chocolate heart.
35 minutes
Indulge in a classic, elegant dessert perfect for any dinner party. These chocolate lava cakes, with their rich molten centers, combine simplicity with sophistication. Follow this foolproof recipe for a dessert that's sure to impress with its balance of tender exterior and irresistible, oozy chocolate heart.
Unsalted Butter, plus extra for greasing molds
0 oz
Dark Chocolate, finely chopped
0 oz
each
teaspoons
Plain Flour
0 oz
Single Cream, for serving
optional
1. Prep & Preheat
Preheat the oven to 200°C (180°C fan/gas mark 6). Generously grease 6 dariole molds or basins with butter, and set them on a baking tray.
2. Melt & Mix
Combine 100g butter and 100g chopped dark chocolate in a heatproof bowl. Melt over a pan of simmering water or in the microwave in 30-second bursts at a low setting, stirring until smooth. Let the mixture cool for approximately 15 minutes.
3. Whisk & Combine
With an electric hand whisk, blend in 150g light brown soft sugar. Incorporate the 3 large eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in ½ tsp vanilla extract. Gently fold in 50g plain flour until just combined.
4. Fill & Chill
Evenly distribute the batter among the prepared molds. Chill in the fridge or freezer if not baking immediately. If frozen, they can be baked for 16 minutes straight from the freezer.
5. Bake & Serve
Bake for 10-12 minutes if at room temperature, or until the tops are set but the centers remain soft. After baking, let the cakes rest for a minute before carefully running a knife around the edges. Invert each cake onto a plate, serve warm with a drizzle or dollop of single cream if desired.
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