Chocolate Lava Cake
The Philosophy
Every bistro needs a grand finale, and this is ours. Chocolate lava cake — molten chocolate, a delicate crust, pure drama when the spoon breaks through and the centre flows warm onto the plate. It is theatre and dessert in equal measure.
The secret is timing. Underbake by a minute and the centre remains liquid magic. Overbake and you have chocolate cake, perfectly fine but missing the point. We use good dark chocolate, real butter, and fresh eggs. Quality matters when there is nowhere to hide.
This dessert is served immediately. It cannot wait. We plate it hot from the oven, dust it with cocoa, and send it to the table where it must be eaten at once. The chocolate flows, the guest smiles, and the meal ends on a note of pure indulgence. This is how we say goodbye until next time.
Les Ingrédients
- 100g dark chocolate (70% cocoa), chopped
- 100g butter, cubed
- 2 whole eggs
- 2 egg yolks
- 50g caster sugar
- 30g plain flour
- Cocoa powder, for dusting
- Thick cream, to serve
The Method
- Preheat your oven to 200°C. Generously butter two ramekins (200ml capacity) and dust with cocoa powder, tapping out the excess. This ensures the cakes release cleanly.
- Melt the chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth and glossy. Remove from heat and let it cool slightly while you prepare the eggs.
- In a separate bowl, whisk together the whole eggs, egg yolks, and sugar until pale, thick, and doubled in volume. This takes about 3-4 minutes with an electric mixer. The mixture should leave a ribbon trail when you lift the beaters.
- Gently fold the melted chocolate into the egg mixture. Use a large spoon or spatula and work with care — you want to maintain as much air as possible while ensuring everything is combined.
- Sift the flour over the chocolate mixture and fold it in until just combined. Do not overmix. The batter should be smooth, glossy, and thick enough to coat the back of a spoon.
- Divide the batter evenly between the prepared ramekins. Place them on a baking tray and bake for exactly 12 minutes. The edges should be set but the centres still soft when gently pressed.
- Remove from the oven and let stand for 1 minute. Run a knife around the edge of each cake, then invert onto serving plates. Lift away the ramekins carefully. Dust with cocoa powder and serve immediately with thick cream. The centre should flow like lava when cut. This is indulgence perfected.