How to make the perfect Chocolate Lava Cake

Chocolate ganache centre

50g dark chocolate chips

30ml cream

Method

Place the chocolate chips and cream in a microwave-proof bowl. Microwave on high for 20 seconds, stirring in between, until the chocolate is melted and smooth.  Allow the ganache to cool at room temperature, then refrigerate until needed.

Chocolate cake batter

100g dark chocolate, roughly chopped

50g unsalted butter

1 large egg, at room temperature

1 egg yolk, at room temperature

55g caster sugar

1 tbs cake flour

Method

Preheat the oven to 200°C. Grease your moulds with butter and dust them with cocoa powder, tapping out any excess.

Place the chopped chocolate and butter in a microwave-proof bowl and microwave in 30-second increments, stirring in between, until the mixture is smooth and fully melted. Allow it to cool for about 5 minutes. In a separate bowl, whisk together the egg, egg yolk, and castor sugar until well combined.

Stir the melted chocolate-butter mixture into the egg mixture until combined, then fold in the cake flour until just incorporated. Divide the batter evenly into the prepared moulds, filling each about halfway.

Spoon 2 heaped teaspoons of ganache into the center of the batter in each mould, then cover with the remaining batter. Place the moulds on an oven tray and bake for 15 to 18 minutes, or until the cake tops spring back when lightly touched.

Let the cakes stand for about a minute before turning them out onto a plate.

Serving suggestions: dust with cocoa powder and serve with a scoop of ice cream and a handful of fresh berries. 

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