Molten Chocolate Lava Cake

5 Lava Cakes
Lava cakes are an approachable way to impress any guests or to treat yourself to something special. This recipe relies on incorporating air into the eggs for the lift in the oven - don't be scared to overwhip!
Shelf life:
1 Hour
Room Temperature

Lava Cake Batter

Used products: Lava Cake Batter

Preparation: Lava Cake Batter

  1. Prepare the ramekins by coating them with softened butter and turbinado sugar
  2. Melt chocolate and butter, then cool slightly
  3. Whisk eggs, sugar, and salt into the ribbon stage
  4. Fold the eggs into the melted chocolate/butter mixture
  5. Fold in the sifted dry ingredients
  6. Add the egg yolks
  7. Pipe into greased aluminum tins
  8. Bake at 190°C/375°F for approximately 8 minutes
  9. Immediately invert and serve with chocolate ice cream and sprinkle with Mona Lisa Mini Crispearls

View tools

  • Saucepan
  • Piping Bag
  • Bowl (s)
  • Stand Mixer
  • Rubber Spatula
  • Whisk Attachment
  • Metal Bowl
  • Aluminium Ramekins 4oz