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Chocolate Lava Cake


  • 135g dark chocolate

  • 65g unsalted butter

  • 2 large eggs

  • 45g caster sugar

  • 1tsp vanilla extract

  • 25g plain flour

  • Some butter for greasing


  1. Preheat oven to 200degC.

  2. Bring a saucepan of water to a simmer. Melt chocolate and butter in a heatproof bowl by setting the bowl over the saucepan; make sure the bowl is bigger than the saucepan. Stir the mixture to ensure all the chocolate is melted and the mixture becomes smooth. Remove from heat; set aside to cool.

  3. Generously grease the bottom and sides of four 180ml (6 oz) size ramekins with butter; set aside.

  4. Place eggs in a mixing bowl. Whisk and beat for a few seconds to break them up. Add the sugar and vanilla extract. Beat on medium-low speed and gradually increase to high speed for about 3-4mins till the mixture triple in volume, becomes thick, pale and fluffy.

  5. Reduce to medium speed and continue to beat for about 1-2mins to break up larger bubbles in the batter. When the whisk is lifted, the mixture should fall and leave a ribbon-like trail.

  6. Add in the melted chocolate mixture and beat on medium for about 1min or until the mixture is thoroughly blended.

  7. Sieve the flour into the mixing bowl. With a spatula fold in the flour until just incorporated. Do not over mix. Pour batter into the prepared ramekins to about half full.

  8. Place filled ramekins on a baking tray and bake in middle rack for 10mins. Do not over bake. The cakes are deliberately under baked. The cake is ready when the outside edges is set (gently touch the edges, it should feel soft but won't stick to your finger) and the middle still looks a little wet.

  9. Remove from oven immediately and leave to cool for 1-2mins. Serve the cakes in the ramekins or alternatively, run a small knife around cakes to loosen. Invert warm cakes onto individual serving plates and carefully lift ramekin off cakes. Dust the top with icing sugar and serve warm with ice cream or berries.

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