I’ve always been a little afraid of lava cakes. I love them very much of course (but how could you not) but I’ve often had requests from my family to make it and it just seemed really stressful.
I managed to buy really cheap pudding cups though – originally meant for chicken pies apparently – and I thought it was finally time to woman up and try it. these were from phoon huat, if you’re in singapore, and much cheaper than their white ceramic counterparts.
this recipe is easy and halving it made just enough mixture for three cakes – just keep an eye on them because 10 minutes was all mine required. having some help with dishing up wouldn’t hurt either: while I was handling the hot little pots and flipping the cakes out, my mum helped to remove the parchment and ladle in the icecream. you’ll want to work quickly because they continue cooking in the residual heat, and you want your testers to be awed by your baking prowess.
bittersweet chocolate lava cake
100g bittersweet/dark chocolate
Cocoa, for dusting
2 eggs (I used medium)
2 egg yolks
120g castor sugar
120g all-purpose flour
Tiny pinch of salt
- preheat the oven to 160C. butter your ramekins, line the bottom with a parchment square, grease that and dust the whole liberally with cocoa.
- melt butter with the chocolate and stir ill smooth. set aside and cool 10 minutes.
- whisk the eggs, yolks and sugar until pale and thick. whisk in the chocolate mixture.
- sift the flour over and fold in gently until just combined.
- divide between your ramekins and bake for about 10 minutes. you want it to look set on top but still be slightly jiggly. don’t worry if this is your first time and it ends up fully-baked; it’s still a very good dark chocolate cake.
- serve with ice cream – my family abhors whipped cream – immediately and let the admiration begin.