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Chocolate Lava Cake

Chocolate Lava Cake

⏱ 20 minutes 👥 2 serves Track 8

The Story

This is the closer — the final track that leaves everyone wanting an encore. Rich, dramatic, unapologetically indulgent. You crack the crust with a spoon and molten chocolate spills out like the climax of a guitar solo. It's theatre. It's showmanship. It's dessert as performance art.

The tempo is andante con moto — flowing, deliberate, but with forward momentum. Melt the chocolate, whisk the eggs, fold it all together, bake just long enough for the edges to set while the centre stays molten. Timing is everything here — 30 seconds too long and you lose the lava, 30 seconds too short and it's soup.

This is the dessert you make when you want to impress, when ordinary won't cut it, when you need a grand finale. Serve it with cream or ice cream, watch the chocolate ooze, and take a bow. You've earned it.

Credits (Ingredients)

  • 100g dark chocolate (70% cocoa), chopped
  • 100g unsalted butter, cubed
  • 2 whole eggs
  • 2 egg yolks
  • 60g caster sugar
  • 2 tbsp plain flour
  • 1 tbsp cocoa powder
  • Thick cream or vanilla ice cream, to serve
  • Butter and cocoa, for greasing ramekins

Lyrics (Method)

  1. Preheat your oven to 200°C (180°C fan-forced). Generously butter two 200ml ramekins, then dust with cocoa powder, tapping out any excess. This ensures a clean release after baking.
  2. Place the chopped chocolate and butter in a heatproof bowl. Set it over a saucepan of barely simmering water (make sure the bowl doesn't touch the water) and stir occasionally until melted and smooth. Remove from heat and let it cool slightly.
  3. In a separate bowl, whisk together the whole eggs, egg yolks, and caster sugar until pale, thick, and creamy — about 2-3 minutes. You want the mixture to ribbon when you lift the whisk.
  4. Pour the melted chocolate mixture into the egg mixture and gently fold together until combined. Sift in the flour and cocoa powder, then fold again until just incorporated. Don't overmix — you want it smooth, not tough.
  5. Divide the batter evenly between the prepared ramekins, filling them about three-quarters full. Place the ramekins on a baking tray for easy handling.
  6. Bake for 12-14 minutes. The edges should be set and slightly pulling away from the sides, but the centre should still jiggle when you gently shake the ramekin. This is the magic moment — don't second-guess it.
  7. Remove from the oven and let them sit for 1 minute. Run a knife gently around the edge of each ramekin, then invert onto serving plates. Tap gently and lift off the ramekin. Serve immediately with a scoop of ice cream or a generous pour of cream. Break into the cake and watch the molten centre flow. That's the money shot.

Nutrition (Per Serve)

Energy 580 kcal
Protein 12g
Carbs 42g
Fat 42g