Chocolate Lava Cake Recipe

The dessert that always gets a reaction: a warm chocolate cake with a soft crust that breaks open to a flowing molten centre, lifted with a touch of Baileys. Quick to make, impressive to serve.

What makes this recipe work
- A precise bake: 230 °C for 6–8 minutes sets the outside while the centre stays molten
- Couverture and butter melted gently, never above 50 °C, for a smooth, glossy base
- Eggs whisked to the ribbon stage, the only lift the cakes need
- A minute's rest in the ramekin, so every cake turns out cleanly
- A dash of Baileys for depth and a soft, creamy finish

What you get
- A 2-page printable method card (PDF)
- Ingredients by weight in grams for 6 ramekins of 120–150 ml
- Temperature reference table for every stage
- Step-by-step method in two stages: moulds and chocolate base, batter and bake
- How to prepare the cakes ahead and reheat them at service
- Key principles explained, so you understand why each step matters
- Troubleshooting guide: no lava, collapsing, sticking, grainy chocolate, dense cake

Serve warm with a dusting of icing sugar, fresh berries and a scoop of vanilla ice cream.