The secret for the perfect Lava cakes and how they differ from chocolate soufflés

Ingredients

For 4 lava cakes

For the ganache

• 1/2 cup chocolate chips (100 g)
• 4 tbsp heavy cream

For the cakes

• 1 cup chocolate chips (200 g)
• 100 g butter cut into cubes
• 2 eggs at room temperature
• 2 egg yolks at room temperature
• 1/2 cup icing sugar
• 2 tbsp all-purpose flour

Also

• Some butter for the ramekins
• Some cocoa to dust over the ramekins

Instructions

For the ganache

Put the chocolate chips and heavy cream in a bowl. Microwave for 20 seconds. Stir the mixture and place it in the fridge to thicken. Make sure it doesn’t become very hard. Keep it in for about half an hour, depending on your fridge temperature.

For the cakes

Grease the ramekins and dust insides with cocoa powder, tapping out excess. Preheat the oven to 200C.

Place the chocolate chips and butter in a bowl. Microwave for 40 seconds. Stir the mixture and let it cool for 5 minutes.

Whisk the whole eggs with the yolks and the icing sugar. Add the melted chocolate mixture and stir. Continue with the flour and whisk gently until the flour is incorporated.

When filling up the ramekins, you have to leave 1.5 cm from the top rim. Fill 1/3 of the ramekin with the chocolate batter. Place 1/4 of the ganache over the batter and fill the remaining 2/3 of the ramekin with batter.

Bake for 20 minutes. When ready, let them rest for 2 minutes and then turn onto plate. Tap base then gently remove each ramekin. Garnish with toppings of your choice.

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