Desserts
Chocolate Lava Cake
Budget Christmas Edition
A dark chocolate fondant with a guaranteed molten centre. Crisp shell, bitter-sweet interior that flows when cut. The key is timing and not over-baking.
Desserts
Budget Christmas Edition
A dark chocolate fondant with a guaranteed molten centre. Crisp shell, bitter-sweet interior that flows when cut. The key is timing and not over-baking.
Batter
More ingredients
More ingredients
More ingredients
Prepare the ramekins
Preheat the oven to 200°C (180°C fan). Generously butter two ramekins, making sure to coat the sides in upward strokes (this helps the cake rise cleanly). Dust with cocoa powder and tap out the excess. Place in the fridge until needed. A cold ramekin helps the outer layer set faster than the centre.
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