Serves: 4
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Ingredients
Chocolate Cakes
- 115 g dark chocolate, roughly chopped
- 115 g unsalted butter
- 2 large eggs
- 2 egg yolks
- 50 g granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 30 g all-purpose flour
- Butter, for greasing
- 1 tbsp cocoa powder, for dusting
To Serve
- Vanilla ice cream
- Fresh berries
- Icing sugar
- Fresh mint, optional
Method
1. Prepare the Ramekins
Preheat your oven to 220°C (200°C fan).
Generously butter four small ramekins. Dust the inside with cocoa powder, turning each ramekin until evenly coated. Tap out any excess.
Place the ramekins on a baking tray.
2. Melt the Chocolate
Place the chocolate and butter in a heatproof bowl.
Set the bowl over a saucepan containing a small amount of gently simmering water, making sure the bottom of the bowl doesn't touch the water.
Stir occasionally until completely melted and glossy.
Remove from the heat and allow to cool slightly.
3. Make the Batter
In a separate bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt for about 1–2 minutes, until slightly thickened.
Slowly whisk in the warm chocolate mixture.
Sift the flour over the mixture and gently fold until just combined.
Don't overmix.
4. Fill the Ramekins
Divide the batter evenly between the four prepared ramekins.
At this stage, you can refrigerate them for up to 24 hours if you'd like to prepare the dessert ahead of time. Allow them to sit at room temperature for about 20 minutes before baking.
5. Bake
Place in the centre of the preheated oven.
Bake for 10–12 minutes.
The edges should look firm and set, while the centres should still have a slight wobble.
Do not overbake—the soft centre is what creates the "volcano."
6. Turn Out & Serve
Allow the cakes to rest for 1 minute.
Carefully run a thin knife around the edge of each cake.
Place a serving plate over the ramekin and carefully turn it upside down.
Lift the ramekin away.
Dust generously with icing sugar.
Place a scoop of vanilla ice cream beside the warm cake and add a handful of fresh berries.
For the ultimate finish, cut into the centre at the table and let the warm chocolate centre spill onto the plate.