Chocolate and orange molten lava cakes

    Chocolate and orange molten lava cakes


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    About this recipe: These little chocolate fondant desserts or lava cakes are perfect for Valentine's day or any other special occasion. Double (or triple) the ingredients and keep extras in the freezer for any last minute dessert emergency!

    Serves: 2 

    • 50g dark chocolate
    • 50g butter
    • 25g icing sugar
    • 25g caster sugar
    • 10g plain flour (or potato starch for a gluten free version)
    • 1 pinch salt
    • 1 orange, zested or 1 teaspoon bitter orange marmalade
    • 1 egg, lightly beaten
    • dark cocoa powder, to dust
    • crystallised orange peel, to decorate

    Prep:20min  ›  Cook:15min  ›  Extra time:1hr30min pickling  ›  Ready in:2hr5min 

    1. Place the chocolate and butter into a glass or metal bowl and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth.
    2. Remove from heat; add icing sugar, caster sugar, flour and salt. Mix until smooth.
    3. Stir in the orange zest (or orange marmalade) and beaten egg. Mix vigorously to create a dense and glossy cake batter.
    4. Grease and flour two 100ml ramekins or one 200ml ramekin. Pour in cake batter and cover with foil. Freeze for 1 1/2 hours.
    5. Preheat oven to 180 C / Gas 4. Remove ramekins from freezer and discard the foil.
    6. Bake in preheated oven for 12 to 15 minutes. While baking, the cake will puff up at the edges and get lighter in colour. The best way to know if the cakes are ready and not overcooked is to look at the circles on top - when there is only one little circle on top that is darker in colour, the lava cakes are ready.
    7. Remove from oven and let stand for 5 minutes. Run a small sharp knife round the edge of the ramekin and gently flip onto a serving plate. Be as careful as you can since they are very delicate and soft in the centre.
    8. Dust with cocoa powder and decorate with crystallised orange peel. For Valentine's day you can cut the peel into heart shapes.


    You can freeze the cake batter for up to 2 months and cook whenever you need a quick chocolate treat. Decorate with fresh fruit or whipped cream.

    See it on my blog (in Italian and English)

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