Can you think of a more popular dessert than the molten lava cake? If you celebrated Valentine’s Day this week, there’s a strong chance you had one, and if not you probably order it 9 times out of 10 when it’s on the restaurant’s dessert menu. Let’s face it, as much as I like to try new things culinary-wise, there are classics that are just too good to pass on (and mess up with!).
It’s the holy grail of chocolate cake with its brownie-like crust and warm, gooey chocolate center that erupts at the slightest pressure of your spoon… Nothing comes close to its amazingness and you know what? It’s ridiculously easy to do at home!! All you need are 5 basic ingredients and less than 30 minutes and you’ll be in chocolate heaven.
Melt some butter and chocolate of your choice together (I’m a bittersweet fan) and mix it with beaten eggs, sugar and flour. You’re almost done. Pour the mixture into very well buttered and floured ramekins and bake for about 6-7 minutes.
And…that’s pretty much it! The center will still be giggly and that’s what you want.
Invert the ramekins onto a plate, dust with a little cocoa powder if you want, and get ready to dig in.
Perfection. It’s almost ridiculous how easy that was!
Warm and rich, each spoonful will literally melt right on your tongue and drive you to the edge of madness.
After eating a few, I can concur they’re every bit as phenomenal as their reputation, and more. With an intensity devoid of the usual heaviness, they truly are the perfect ending to just about any meal and should without a doubt be part of your foolproof arsenal, for you and all the chocolate lovers in your life. You’re welcome!
- 125g butter, plus some for buttering the moulds
- 125g plain chocolate of your choice
- 2 eggs plus 2 extra yolks
- 4 tablespoons caster (superfine) sugar
- 2 teaspoons flour, plus more for dusting
- 4 x 125g moulds, custard cups or ramekins
- Over simmering water, heat the butter and chocolate together until the chocolate is almost melted. Beat together the eggs, yolks and sugar until light and thick. Beat the still-warm chocolate mixture, pour it into the egg mixture, and quickly beat in the flour until just combined.
- Butter and lightly flour the moulds, custard cups or ramekins. Tap out excess flour, then butter and flour again. Divide the batter among the moulds. (At this point you can refrigerate the desserts for several hours, but bring them back to room temperature before baking.)
- Preheat the oven to 230C/450F/Gas 8. Set the moulds on an oven sheet and bake for 6-7 minutes. The centre will be quite soft, but the sides will be set.
- Invert each mould on to a plate and leave to sit for about 10 seconds. Lift one corner of each inverted mould to release the cake onto the plate. Serve immediately.