Chocolate Lava Cake

Mike Reid


  • 250 unsalted butter, plus extra to grease
  • 250g chocolate
  • 5 free range egg
  • 5 free range egg yolk
  • 300g caster sugar
  • 250g plain flour
  • Icing sugar to dust
  • Vanilla ice cream to serve
  • Cocoa to dust


  1. Preheat the oven to 160˚C/Gas 2.
  2. Butter 8 ramekins, then dust liberally with cocoa, shaking out any excess.
  3. Slowly melt the butter in a small bowl set over a pan of hot water. Add the chocolate, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
  4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 9 minutes.
  5. Turn the chocolate volcanos out onto warmed plates. Dust the tops with icing sugar and serve with a spoonful of vanilla ice cream.
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