Food cravings are like wizards.
They appear out of nowhere (POOF!) and swirl a wand about (WHOOSH!) and say to you – You need a gooey, dark chocolate cake in your life.
It looks like this, the wizard says. Exactly like this.
You have to make one this very minute, the wizard says. No, I don’t care that it’s 11 pm and you’re in your pyjamas. You want this NOW.
All that’s left to do is give into the wizard’s command. He looks like Gandalf okay? Can you say no that face?
So I put together this gooey, delicious dark chocolate batter and pop it in the oven.
Look how you can tell the centre is still soft underneath once its ready? 😍
This lava cake has to be eaten the second it comes out of the oven. When you cut into it and see the warm and intensely chocolate-ty centre ooze out, you will know everything is right with the world.
The wizard knows my soul.
Chocolate Lava Cake for two
Prep time: 12 mins
Cook time: 11 mins, plus cooling
2 tbsp butter (unsalted and at room temperature), plus a bit more to grease the ramekins
2 tbsp caster sugar, plus a bit more for the ramekins
115 g dark chocolate chips
2 tbsp flour, sifted
pinch of salt
a couple drops of vanilla extract
icing sugar to dust (optional)
1. Preheat the oven to 200º C. Grease two small ramekins with butter and then scatter some caster sugar into each bowl, turning the ramekin around as you do, so that the base and sides are well covered. Tip the ramekin over once done, and throw away any sugar that falls out.
2. Place the chocolate chips in a small bowl and microwave in 2-3 bursts of 30 seconds each, stirring well between each burst, until completely melted.
3. Cut the butter into small pieces and place in a mixing bowl with the sugar. Cream into a paste using an electric mixer and then add the eggs. Whisk for a minute until everything combines, then add the flour, salt, and vanilla extract and whisk again until well combined.
4. Using a spatula, fold about a third of the melted chocolate into the batter. Slowly add the rest of the chocolate and keep folding until you have a uniform and smooth batter. Pour into the prepared ramekins and place on a baking tray. Bake for about 11 minutes, or until the edges of the cake begin to come away from the ramekins. Leave to rest on the counter for about 5 minutes and then flip onto serving plates. Dust with icing sugar to decorate if you wish, and serve immediately.