Chocolate Lava Cake

2023 marked a year where generative AI and ChatGPT became hot topics of discussion, an unusual opener for a food blog, I know! During the summer break, my partner Myles started experimenting with ChatGPT. Initially, I was sceptical and somewhat displeased when he showed me the 2023 recipe list suggested by ChatGPT. No matter how he tweaked the prompts, based on our 90 recipes from previous years, ChatGPT consistently recommended adding chocolate lava cake to the list, revealing an unintended bias in the early version of the AI.

Truth be told, I had never tried a chocolate lava cake before and could only envision Jon Favreau's character, Carl Casper, in the movie "Chef", getting frustrated when patrons demanded his signature dish – chocolate lava cake. So, to maintain harmony at home, I decided to explore this recipe and give it a go.

There are two main methods to make lava cake. The first, and more common approach, involves barely cooking the exterior of the pudding in a very hot oven, sometimes in a bain-marie, to create an oozing effect when cut. My attempts with this method often resulted in a mousse-like texture, not quite the ooze I anticipated. I doubt my use of a bit of gluten-free flour was the cause.

The second method, which I found more consistent and decadent, entails placing a ganache ball at the centre of the cake. This guarantees a melt and ooze effect, even when reheated the next day.

Regarding the chocolate, while some recipes suggest high cocoa percentage chocolate, I discovered that 70% or higher results in a stodgy cake, with no real added benefit. Using dark chocolate chips with a 50% cocoa content proved effective and is readily available in supermarkets.

I faced challenges with the cake sticking to the moulds. While they tasted fantastic, they lacked the visual impact desired when presenting them at the table (although, if the cake si broken, does that mean all the calories have fallen out?). To avoid this, I strongly recommend greasing the moulds with melted butter, dusting them with cocoa, and chilling them in the fridge until ready to fill and bake. Letting the cooked cakes sit in the mould for 5 minutes before serving is crucial, especially when using gluten-free flour. As the recipe requires a small amount of flour, a simple substitution with your preferred gluten-free blend works well, and there's no need for xanthan gum.

These chocolate lava cakes are an easy yet stunning dessert. I hope you enjoy making them as much as I did.

Makes 4

Chocolate Ganache:

• 110 g dark chocolate chips (50% cocoa)

• 80 ml heavy/thickened cream

Mold preparation:

• 5 g butter, melted

• 1 tbl cocoa

Cake Batter:

• 200 g dark chocolate chips (50% cocoa)

• 100 g unsalted butter, cubed

• 2 eggs, at room temperature

• 2 egg yolks, at room temperature 

• 65 g caster sugar

• 2 tbl plain flour (GF)

To serve:

• Ice cream or cream (highly recommended!)

• Cocoa for dusting

Ganache:

Place chocolate and cream in a microwave-proof bowl. Microwave on high for three 20-second bursts, stirring in between, until chocolate is melted and smooth.

Let cool on the counter for 10 minutes, then refrigerate for 3 hours or until firm enough to scoop into balls.

Cake:

Preheat oven to 190°C fan/210°C.

Grease 4 x 170ml dariole or pudding moulds with melted butter then dust insides with cocoa powder, tapping out excess. Place moulds on a tray and into the fridge.

Place chocolate and butter in a microwave-proof bowl. Microwave in 30-second bursts, stirring in between. Stir well until smooth, then leave to cool for 5 minutes.

In a separate bowl, whisk together the eggs, egg yolks and sugar until frothy and the sugar has been incorporated.

Add the cooled melted chocolate into the eggs and mix until combined.

Add flour and fold through until just combined. Do not over-mix.

Scoop the batter into prepared moulds until it reaches ⅓ of the way up.

Place one generously-heaped teaspoon of ganache into the middle of the batter. Top with more batter until it reaches 1cm from the top rim. Repeat for remaining moulds.

Place the moulds on an oven tray and bake for 20 minutes, or until the pudding tops spring back when gently touched.

Stand for 5 minutes then turn onto a serving plate. Tap the base with a spoon and then gently remove each mould.

Serve with ice cream or cream, dusted with cocoa powder. Decorate with strawberries!

Updated November 2023