The Story
There's a particular theatre to breaking through the crust of a lava cake—that moment of anticipation before the molten centre pours out, dark and glossy, pooling around the base. It's dessert as performance, small-scale drama on a plate.
The secret is timing. Too long in the oven and you have chocolate cake, perfectly nice but missing the point. Too short and the structure collapses before it reaches the table. You're aiming for that precise moment where the exterior sets firm while the core stays liquid, held in suspension by the thinnest membrane of cooked batter.
This is midnight indulgence, late-night decadence for two. The kind of dessert you make when you want to impress without saying you're trying to impress. Serve it straight from the oven—there's no holding with lava cakes, no waiting. The molten centre begins to set the moment it leaves the heat. Add a scoop of vanilla ice cream if you want the contrast, or a pour of cold cream cutting through the warmth. Either way, eat it in the dimmed light, savouring the darkness.
Instructions
Step 1
Preheat oven to 200°C. Generously butter two 180ml ramekins, then dust with cocoa powder, tapping out any excess. This creates a non-stick surface and adds extra chocolate flavour.
Step 2
Melt dark chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth and glossy. Remove from heat and let cool slightly—you don't want to cook the eggs when you add them.
Step 3
In a separate bowl, whisk together whole eggs and egg yolks with sugar until pale and slightly thickened, about 2 minutes. The mixture should ribbon when you lift the whisk.
Step 4
Fold the melted chocolate mixture into the eggs, working gently to maintain the airiness. Sift in the flour and fold until just combined—a few small lumps are fine.
Step 5
Divide the batter evenly between the prepared ramekins, filling them about three-quarters full. Place on a baking tray for easy handling.
Step 6
Bake for 12-13 minutes. The edges should be set and pulling away slightly from the sides, but the centre should still jiggle when gently shaken. This is crucial—underbake rather than overbake.
Step 7
Remove from oven and let stand for 1 minute. Run a thin knife around the edge of each ramekin, then carefully invert onto serving plates. Tap gently and lift away the ramekin. Dust with cocoa powder, add a dollop of whipped cream or a scoop of ice cream, and serve immediately. The centre should flow when you cut into it.
