DIFFICULTY YIELDS PREP TIME WORK TIME

Easy 6 25 Minutes 10 Minutes

INGREDIENTS FOR 6 YIELDS

● 1-2 tablespoons Cocoa powder

● 1 tablespoon (15g) Butter, softened – for greasing
● 6oz (170g) Dark chocolate
● 1/2 cup (115g) Butter
● 1/4 cup (50g) Sugar
● 3 Eggs
● 2 tablespoons (15g) Plain flour
● Salt

DIRECTIONS

1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa
powder and place in the fridge for about 10 minutes.

2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a
double boiler (pot with simmering water). Melt the chocolate. Remove from heat and
let cool slightly.

3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in
flour and whisk until incorporated. Gradually pour in melted chocolate and stir until
combined.

4. Pour mixture into the prepared moulds.

5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1
minute. Invert on individual plates while warm, dust with powdered sugar and serve
with vanilla ice cream or whipped cream and fresh fruits.
Notes:

● The batter can be refrigerated for up to 2 days; bring to room temperature

before baking.
● Baking time may change depending on the oven and moulds size.
● You can freeze the baked lava cakes for up to 3 months. Allow them to cool
completely before freezing. Re-heat in the microwave.
● If you don’t have ramekins, you can use a muffin pan.