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Chocolate Lava Cakes with Ganache
Instructions
Make the ganache. Finely chop the chocolate for the filling. Heat the cream until bubbles form at the edge, then pour it over the chocolate. Wait one minute and stir until smooth. Divide between four small, shallow silicone wells. Refrigerate for about 90 minutes, or until you can lift each portion out with a spoon without smearing it.
Prepare the ramekins. Butter the sides and bases of four 150 ml (5 fl oz) ovenproof ceramic ramekins. Dust with cocoa powder and tap out the excess. Preheat the oven to 200 °C (390 °F) conventional or 180 °C (355 °F) fan.
Mix the batter. Melt the batter chocolate with the butter in a heatproof bowl over gently simmering water. Keep water out of the bowl. Let the mixture cool until just warm. In a separate bowl, whisk the eggs and sugar until pale and foamy. Fold in the chocolate mixture with a spatula, then sift in and fold through the flour until no pale streaks remain. Two medium eggs usually weigh about 100 g out of their shells.
Add the filling. Divide half the batter between the ramekins. Set one portion of ganache in the centre of each. Keep the filling away from the sides and base. Cover with the remaining batter, leaving about 1.5 cm (⅝ inch) of space at the top.
Bake and serve. Set the ramekins on a baking tray on the middle oven rack. Start checking at 15 minutes. The tops should be set, and a skewer inserted into the cake near the edge should come out without wet batter. Avoid piercing the ganache. If the batter is still wet, bake a little longer and check again. Rest for 2 minutes, then turn out onto plates or serve warm in the ramekins.
How to keep the centre molten
Chill the ganache until firm and place it in the middle. If it touches a side, it can leak out when you turn the cake onto a plate. The ganache thickens as it cools, so break the cakes open while they are still warm.
The filling is meant to flow, but the surrounding batter needs to bake through. Check between the filling and the ramekin wall. Do not taste raw batter.
The total time includes about 90 minutes for chilling the ganache. If it is ready, you only need to prepare the ramekins, mix the batter and bake.
Serving size and nutrition
One cake is one serving, with about 450 kcal before toppings. This is an estimate based on the ingredients. The chocolate, cream and amount of cocoa left on the ramekin walls affect the total.
More chocolate baking
For a chocolate dessert you can slice and take with you, try brownies instead of lava cakes.
Recipe video: Chocolate lava cakes with ganache
Important: RecipeTin Eats shows how to enclose the ganache in the batter. The quantities and moulds in the video differ.
Illustrations were created with AI.
FAQ
What chocolate should I use for lava cakes? +
Use plain dark chocolate with about 55-65% cocoa for both the batter and ganache. For your first batch, avoid chocolate with a much higher cocoa percentage, which can make the centre thicker.
Why is my ganache still soft? +
A deep layer or a warmer fridge can make it take longer. Keep chilling it until the portions can be lifted with a spoon.
Can I use metal moulds? +
Yes, if they are ovenproof and similar in volume. Metal transfers heat faster, so start checking the cakes a couple of minutes earlier.
How do I turn the cakes out without breaking them? +
Butter and dust the ramekins before filling them. Rest the cakes for 2 minutes after baking. If an edge sticks, loosen it with a thin knife. You can also serve the cakes in their ramekins.
Can I make any of it ahead? +
Make the ganache the day before and keep it covered in the fridge. Mix the cake batter shortly before baking.
What goes well with chocolate lava cakes? +
Serve the cakes warm. A few raspberries or a scoop of vanilla ice cream make a nice contrast.
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