Chocolate lava cakes


These little darlings are done in 3 easy steps.
1) caramel
2) melt chocolate
3) make sponge

Pre-heat oven to 180

STEP 1 - CARAMEL

  • 150 g white sugar
  • 150 ml cream
  • 1 tsp sea salt
  • 2 tablespoons of butter
Melt butter over low heat, add sugar slowly, stirring consistently. Add cream and salt. Bring to 85 degrees. Take off heat.

STEP 2 - MELT CHOCOLATE

Melt 200 grams of dark chocolate (Whittakers extra dark bittersweet chocolate) and 85 g butter in a bowl on top of a boiling pot of water.

STEP 3 - CHOCOLATE SPONGE

  • cocoa powder
  • 170 grams brown sugar
  • 85 grams flour
  • 6 eggs

Grease ramekins with butter then dust with cocoa powder.
Mix flour and sugar together, add melted chocolate, add the eggs. Mix well with a beater. Pour into ramekins leaving room to put caramel, put in fridge for an hour.
Take out of fridge and drop caramel into the middle of chocolate sponge with a spoon making sure the chocolate sponge covers the caramel.
Cook for 15 mins at 180.
We love them with honey whipped cream.

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