These chocolate molten lava cakes are delicious and decadent - perfect for a family gathering or dinner party! This recipe is provided by our partner, Valrhona, who have been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922
Lava cake is a popular, rich dessert which produces a river of molten chocolate (lava) when you tuck into it. It really is the ultimate chocolate lovers dream!
Lava cake might appear simply like undercooked cake, which is actually the case for quite a few recipes you may find. However, we prefer to bake the cakes well and then use chocolate drops in the middle, to give that oozing liquid chocolate filling!
We strongly recommend eating these fresh from the oven. As the cake cools the chocolate will set, and while you can try and reheat it you'll likely end up with an overcooked sponge while trying to get the middle back to the right flowing texture.
We recommend using the finest quality, Valrhona Guanaja 70% baking bag. These are dark chocolate feves which provide a truly exceptional flavour. They combine the remarkable bitterness of dark chocolate with underlying aromatic and flowery notes to really take your dessert to the next level!
You'll also need some chocolate drops to place in the middle of the dessert - to give that velvety melted chocolate center. Alternatively you can use a whole chocolate truffle instead.
Our chef recommends serving this with some vanilla bourbon ice cream. The sweet creaminess is the perfect complement to the rich bitter chocolate. You can also top them with some fresh berries such as raspberries.
Don't have any ramekins to hand? You can also use a 12-hole muffin tin instead.
This is a recipe from our partner, Valrhona, proving the purest luxury French chocolate, made only from cocoa beans.
These rich and decadent chocolate molten lava cakes are oozing with warm dark chocolate and are sure to impress a crowd! You can prepare them in advance and then pop them in the oven 15 minutes before serving too!
Preheat the oven to 190C / 375F.
Melt the Guanaja 70% baking chocolate and butter in a microwave proof bowl. Melt in 30 second intervals, until the chocolate has fully melted.
In another bowl add the eggs and beat for 3 minutes, slowly adding the sugar until fully combined.
Slowly stir the beaten eggs into the chocolate and butter mixture, folding it in with a spatula. Sift the flour into the bowl and then stir until combined.
Grease the baking moulds with a little non-stick spray, or line with baking/parchment paper
Fill each mould around halfway with the chocolate mixture and then add a table spoon of the chocolate drops to each before filling with the remaining mixture.
Bake for 15 minutes in the oven before carefully tipping each cake onto a plate. Serve immediately,
Calories 425, Fat 31 grams, Carbs 32 grams, Protein 4.5 grams