The magic of a lava cake is all about timing. The edges bake into a delicate cake while the centre stays molten and flowing. Using a high-quality dark couverture and proper cocoa powder gives the dessert deep chocolate flavour without becoming overly sweet.
Ingredients (Makes 4)
• 120 g D570 Dark Couverture 57%
https://chefceber.com/products/couverture-chocolate
• 110 g butter
(plus extra for greasing the moulds)
• 2 tbsp 22/24% Cocoa Powder
https://chefceber.com/products/b-cp-22-24
(for dusting the ramekins)
• 2 whole eggs
• 2 egg yolks
• 60 g sugar
• 40 g flour
Method
1. Prepare the ramekins
Butter 4 ramekins thoroughly and dust them with cocoa powder, tapping out any excess. This helps the cakes release cleanly after baking.
2. Melt the chocolate
Melt the dark couverture and butter together until smooth and glossy. Allow the mixture to cool slightly.
3. Whisk the eggs
Whisk the eggs, egg yolks, and sugar together until pale, thick, and airy.
4. Combine the batter
Fold the melted chocolate mixture into the eggs, then gently fold in the flour just until smooth. Avoid overmixing.
5. Fill the moulds
Divide the batter evenly between the ramekins, filling each about three-quarters full. The filled ramekins can be chilled for up to one day before baking.
6. Bake
Bake at 210°C for 11–12 minutes. The tops should look set while the centres still wobble slightly when moved.
7. Serve immediately
Let the cakes rest for 1 minute, then carefully invert onto serving plates and serve warm.
Chef’s Tip
Dust the warm lava cakes with a little extra cocoa powder and serve alongside freeze-dried fruit for a bright tart contrast against the rich chocolate centre.
