Molten Chocolate Lava Cakes

• 3eggs, British Lion or Laid in Britain marked, or pasteurised
• 3egg yolks, from British Lion or Laid in Britain marked eggs, or pasteurised yolks
• 60 gplain flour, sifted
• 120 gicing sugar, sifted
• 160 gunsalted butter, 10 g reserved for greasing
• 150 gdark chocolate, 70%, broken into pieces
• 1 tspcocoa powder, for dusting
• 1pinch fine salt
• 4scoops vanilla ice cream, optional (optional)

Method

1. 1Heat the oven to 220°C/200°C fan. Grease four 250 ml pudding moulds or ramekins with the reserved 10 g butter, coating the sides. Dust with most of the cocoa, reserving a small pinch for serving.
2. 2Set a heatproof bowl over a pan of barely simmering water; the base shouldn't touch the water, or the chocolate scorches. Add the chocolate and remaining 150 g butter and stir gently for 3–4 minutes until melted, glossy and smooth. Lift off the heat and let it cool for 2 minutes; too hot and it'll cook the eggs in the next step.
3. 3In a separate bowl, whisk the eggs, egg yolks and icing sugar for around 2 minutes until pale, thickened and ribbon-like; when you lift the whisk, the trail should sit on the surface for a second before sinking. That volume is what gives the cakes their lift.
4. 4Pour the cooled chocolate into the eggs and fold through with a spatula until almost uniform. Sift in the flour with a pinch of fine sea salt and fold until just combined; stop the moment you can't see any streaks. The salt lifts the chocolate and stops the sweetness flattening out; overworking the flour now means tough cakes later.
5. 5Divide the batter between the moulds, filling each about three-quarters full. If you're getting ahead, chill them now for up to 6 hours; bake directly from the fridge, allowing about 2–3 extra minutes and checking the edges and centres.
6. 6Bake for 10–12 minutes, until the tops are puffed and just set with a faint sheen, the edges look matte and firm, and the very centre still has a soft wobble when you nudge the tray. Timing varies with the moulds and oven; the sides must hold their shape while the centre stays soft.
7. 7Let them sit for 30 seconds, then run a small knife around the edge of each mould. Invert a serving plate over the top and flip confidently; hesitate and they stick. Give the base a sharp tap and lift the mould away.
8. 8Serve each cake immediately with a pinch of the reserved cocoa. Add one optional scoop of vanilla ice cream per person if using.

Per serving

kcal

794

protein

12.8g

fibre

4.9g

carbs

60.1g

fat

56.5g