Molten chocolate lava cakes

Oozing with chocolate goodness.

  • 30 mins cooking
  • Makes 6 Item
  • Print
Sink your spoon into the delicate cake and watch the molten chocolate goodness ooze out. Serve with fresh raspberries and softly whipped cream for a truly indulging treat.


Soft-centred chocolate cakes
  • 155 gram (5 ounces) dark eating (semi-sweet) chocolate, chopped coarsely
  • 125 gram (4 ounces) unsalted butter, chopped
  • 3 teaspoon instant coffee granules
  • 2 eggs
  • 2 egg yolks
  • 1/3 cup (75g) caster (superfine) sugar
  • 1/4 cup (35g) plain (all-purpose) flour
  • 2 teaspoon cocoa powder


Soft-centred chocolate cakes
  • 1
    Preheat oven to 200°C/400°F. Grease six-hole (¾-cup/180ml) texas muffin pan well with softened butter.
  • 2
    Stir chocolate, butter and coffee in small saucepan, over low heat, until smooth; cool 10 minutes. Transfer mixture to large bowl.
  • 3
    Beat eggs, egg yolks and sugar in small bowl with electric mixer until thick and creamy. Fold egg mixture and sifted flour into barely warm chocolate mixture.
  • 4
    Spoon mixture into pan holes; bake 12 minutes.
  • 5
    Gently turn puddings onto serving plates, top-side down. Dust with sifted cocoa powder and serve immediately.


These cakes should be served shortly after they come out of the oven. If they are allowed to sit for a few minutes, the gooey centre will firm up and the chocolate won't ooze out when they're cut. Warning: the melted chocolate centre will be hot, so take care when biting into the cakes.

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