Chocolate Lava Cake to Share

Makes 2 servings

Prep time: 15 mins

Cooking time: 25 - 30 mins

With an irresistibly gooey and molten centre, this double serving of rich lava cake is the perfect dessert to share with a loved one. Grab two spoons and dig in!

Tips & Tricks

Make ahead – the cake batter can be refrigerated for several hours. Remove from the fridge and bring to room temperature before baking.
Dust with Pams Icing Sugar and serve with Pams Whipped Cream and fresh berries.
If you don’t have a ramekin the right size, pour the batter into two cups of a standard sized muffin tray and bake for half the time.

Ingredients

80g Pams Finest Dark Chocolate (4 squares)
3 Tbsp Pams Pure Butter, plus extra for greasing
2 Pams Free Range Eggs (1 whole egg & 1 egg yolk)
3 Tbsp Pams Sugar, plus extra to dust the ramekin
1 tsp Pams Vanilla Essence
2 Tbsp Pams Pure Plain Flour

Method

Grease a 10cm oven-proof ramekin or small bowl with butter and dust with sugar.
Melt the chocolate and butter together in the microwave or on the stovetop using a double boiler. Whisk until smooth and set aside.
In a large mixing bowl add the egg and egg yolk, the sugar and vanilla essence. Using an electric beater whisk until thick, foamy and pale. Add the flour and mix to combine.
Gently fold the chocolate into the egg mixture. Pour the batter into the prepared ramekin and bake in the oven at 200°C for 12 minutes, until the sides are firm, but the centre is still soft.
Let the cake cool in the ramekin for 1 minute, then use a butter knife to gently loosen the cake from the edges of the ramekin.
Place a plate over the ramekin, and using an oven mitt or tea towel, carefully invert the warm cake. Let stand for 5 seconds, then carefully remove the ramekin to reveal your lava cake. Serve immediately.