Chocolate lava cakes
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Chocolate lava cakes
TV cookery competitions have given the molten chocolate pud a devilish reputation that could instil fear in even the most confident of cooks. But we are here to tell you that these really are one of the easiest puds you will ever make!
Serves: 6
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
462Kcal
Fat
33gr
Saturates
19gr
Carbs
33gr
Sugars
27gr
Fibre
1gr
Protein
7gr
Salt
0.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 150g salted butter, diced, plus extra to grease
- cocoa powder, to dust
- 150g dark chocolate (around 72% cocoa solids), chopped
- 3 medium eggs, plus 3 egg yolks
- 70g caster sugar
- 1 tsp vanilla extract
- pinch of sea salt flakes
- 3 tbsp plain flour
- whipped double cream or crème fraîche, to serve
Step by step
Get ahead
Prep to the end of step 3 and chill for up to 48 hours, covered. Add an extra 2-3 minutes baking time when cooking from chilled.
- Preheat the oven to 200°C, fan 180°C, gas 6. Grease six individual pudding moulds with butter and then dust the insides with cocoa powder, tipping out the excess.
- Put the chopped chocolate and diced butter in a heatproof bowl and set over a bowl of gently simmering water on the hob until melted. Remove from the heat and set aside to cool slightly.
- Put the eggs, egg yolks, caster sugar and vanilla in a large bowl. Whisk for 5-6 minutes until light and frothy and the mixture ribbons when you lift it with the whisk. Slowly fold the cooled chocolate mixture through the whisked eggs, taking care not to knock too much of the air out. Finally, fold through the salt and flour and then divide the mixture evenly between the prepared moulds.
- Put the moulds on a baking tray and bake for 10 minutes, then remove and leave to settle for a minute in their moulds. Carefully run a knife around the edge of each pud to loosen, then place a plate over the top of the mould and turn out. Serve immediately (or they’ll carry on cooking inside and you’ll lose the molten middle), with whipped cream, ice cream or crème fraîche.
