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Oozing with rich, gooey chocolate and set off beautifully by a vibrant raspberry sauce, these mouthwatering lava cakes will be a guaranteed hit at your next dinner party. Your guests are sure to delight at dipping their spoons into the molten centre. Mmmm….
Preheat oven to 200°C. Brush four 1 cup (250ml) capacity ramekins with melted butter. Place cocoa powder and flour in a small bowl and whisk together with a fork. Dust ramekins with the cocoa mixture, tapping out the excess. Refrigerate.
To prepare cake, place butter and chocolate in a small heatproof bowl. Set over a saucepan of barely simmering water. Turn off heat and stand for 5–10 minutes, to melt. Stir until smooth. Remove bowl from heat and set aside to cool slightly.
Place raspberries in a small bowl and mash with a fork. Add jam and stir to combine. Set aside.
Beat sugar, eggs and salt together in a medium bowl using an electric mixer, until thick and pale. Gradually pour in cooled melted chocolate mixture, mixing to combine. Sift in the flour and fold to combine.
Set ramekins on a baking tray. Spoon two-thirds of batter into the prepared ramekins. Make a well in the centre and spoon in the raspberry filling. Cover with the remaining batter. Firmly tap on the bench to remove any large air bubbles. Bake for 20–25 minutes, until tops are cooked and cracked but centres are still slightly jiggly. Transfer ramekins to a rack and stand for 5 minutes, to cool slightly.
Meanwhile to prepare raspberry sauce, place raspberries and icing sugar in a small saucepan and cook over low-medium heat for 2–3 minutes, until berries collapse to a pulp and liquid reduces to a jam like consistency. Remove from the heat. Add liqueur and stir to combine. Strain through a fine mesh sieve and set aside to cool.
To serve, invert cakes onto serving plates and dust with icing sugar. Top with ice cream and pour over sauce.
melted butter, for brushing
¹⁄₂ tablespoon cocoa powder
¹⁄₂ tablespoon plain flour
icing sugar, for dusting
vanilla ice cream or cream, to serve (optional)
125g unsalted butter
180g dark chocolate (70% cacao), coarsely chopped
¹⁄₂ punnet (60g) Driscoll’s raspberries
1 ¹⁄₂ tablespoons raspberry jam, warmed & strained
¹⁄₂ cup (110g) caster sugar
3 large eggs
pinch of salt
¹⁄₄ cup (30g) plain flour
2 x 125g punnets Driscoll’s raspberries
2 tablespoons icing sugar
1 tablespoon orange liqueur