Chocolate Lava Cakes

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These are very rich and indulgent. Good quality chocolate makes all the difference, so try to get chocolate with a minimum of 50% cocoa solids.

Ingredients Serves:

2 People
- 1 Person
- 2 People
- 3 People
- 4 People
- 5 People
- 6 People
- 7 People
- 8 People

Ingredients

100 g Plain Chocolate broken into pieces; SuperValu Fresh Pouring Cream to serve; SuperValu Supreme Toffee Ice Cream
From your Store Cupboard

55 g Butter

2 SuperValu Eggs separated

55 g SuperValu Caster Sugar

Method

Preheat the oven to 180°C/350°F/Gas 4.
Generously butter 2 pudding basins or ramekins.
Melt the chocolate in a heatproof bowl set over a pan of simmering water.
Remove from the heat and whisk in the remaining 40g of the butter until melted.
Set aside.
Place the egg whites in a bowl and whisk until stiff peaks have formed.
Whisk in half of the sugar, a third at a time, whisking well after each addition until stiff and very shiny.
In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture.
Fold in the meringue and use to fill the prepared cups two-thirds full.
Arrange on a baking sheet and bake for 12 minutes until well risen but still with a slight wobble in the middle.
Serve with a spoon of Ice Cream.

Reviews Write Review

Niamh| February 14, 2012 at 3:34 pm

Hi Angela and Margaret. We talked to Kevin and he would recommend 4″ ramekins. It is very important that the correct temperature has been reached in the oven (i.e. it is preheated to 180C) before putting the lava cakes in.
If using a smaller ramekin, check after 8 minutes – the outside should be set and the centre should still have a wobble. If not, put back for a further 2 minutes. Maximum 10 minutes cooking time for the smaller ramekins.

For a more luscious sauce, make some chocolate sauce using :
75g/3 oz Plain Chocolate
85ml/ 3 fl oz SuperValu Cream.

Heat the chocolate and cream for 1 – 2 minutes until melted, stirring constantly. The consistency should coat the back of a wooden spoon. If you think it is too thick add a little extra cream. Leave to cool slightly then serve. This is also delicious served with ice-cream.

Hope this helps.
angela| February 13, 2012 at 9:18 pm

What size ramekins do i use ?
margaret| February 13, 2012 at 8:49 am

what size are the ramkin dishes before i start.don’t want to make the mistake a Debbie
Niamh| February 13, 2012 at 8:35 am

Hi Debbie. We talked to Kevin and possibly the oven wasn’t hot enough, really important that the oven is at the correct temperature before putting the cakes in.
In terms of the quantity of the mixture, again important to use the correct size ramekin ie 2 ramekins that will use up all of the mixture.
Sounds like ramekins used were possibly smaller and therefore if the cooking time was adhered to the smaller cakes would have set solid in the centre and wouldn’t be gooey.
Hope that helps.
Debbie Buckley| February 9, 2012 at 9:35 pm

Hi there,

I made these this evening but there seemed to be a lot of mixture for two ramekins? Also when cooked they looked nothing like your photo, totally deflated and no chocolate goo in the middle. Can you let me know what i’m doing wrong? Tks a mil, Debbie
Niamh| February 9, 2012 at 9:26 am

Hi Christine. The Fresh Pouring Cream is used when serving. Thank you for noticing that!
Christine Staunton| February 9, 2012 at 12:42 am

There is Fresh Pouring Cream in ingredients but doesn’t seem to be used in method. Please let me know when to use cream or is it just poured over icecream?