Beca Lyne-Pirkis Masterclass

Chocolate Lava Cakes – Serves 2-3


65g dark chocolate

65g unsalted butter

100g light brown sugar

2 eggs

35g plain flour

To Serve

crème fraiche

fresh raspberries or strawberries


Preheat Oven to 200C/180C Fan/Gas 6. Butter 2-3 ramekins or dariole moulds and place on a baking tray.

Melt the chocolate and butter together in a bowl over a saucepan of simmering water until melted and glossy then remove from the heat.

Add in the sugar and the eggs one at a time then add in the flour. Divide the mixture between the ramekins. You can place them in the fridge until needed or bake now for around 10-12 until the top is baked, but the middle will be gooey.

Carefully run a knife around the outside of the cake, place a plate on top and turn over to turn out the cakes. Serve with a dollop of crème fraiche and some fresh berries.

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