What… 2017 already? The year slipped by faster than I expected, and it treated me well. Really well. There was one disappointment—a dream I didn’t fulfill—and I’m hoping and planning to make it happen this year. I’m the sort of person who gets excited about the new year and makes fresh plans. It doesn’t bother me that many of them don’t pan out. A new year is a chance to reach out, make changes and start again.
Speaking of fresh, I’ve been experimenting with the blog’s look. For a while I preferred a dark, moody style, but I felt like switching to something brighter and more cheerful as I start posting for the year.
To kick things off, here’s what I made for dinner on the first day of the year (I saved one to photograph the next day!). I’ve lost track of how many times people have asked me to share this recipe, and after making Kirsten Tibballs’ version several times, I finally put it up here.
A chocolate lava cake (also called molten chocolate cake or fondant) is, in my opinion, the perfect dessert. If you haven’t tried making one yet, you should. Here’s why it’s a winner:
- They’re individual portions, so you don’t need to worry about slicing neat pieces or dividing a cake evenly.
- They’re warm and comforting on chilly evenings.
- That molten center is playful and exciting for kids, and darkly indulgent for adults.
- You can scale the recipe easily for two, four, or eight servings.
- They can be prepared ahead—up to two days—so you can bake them straight from the fridge while you finish dinner and clear the table.
Everyone will pause when they break into their little cake and watch the lava flow—that moment alone makes the effort worthwhile.
Chocolate lava cake
Ingredients
- 65 grams dark chocolate (about 1/4 cup)
- 75 grams unsalted butter (about 1/3 cup)
- 10 grams cocoa powder (1 tablespoon)
- 2 eggs at room temperature
- 75 grams caster sugar or fine granulated sugar (6 tablespoons)
- 32 grams all-purpose flour (about 1/4 cup)
Instructions
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Grease four ramekins (about 1/2 cup capacity each) thoroughly with butter. Dust them generously with cocoa powder and shake out the excess.
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Melt the butter, chopped chocolate and cocoa powder together in a microwave or over a double boiler, stirring until smooth. Allow to cool slightly.
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In a separate bowl, whisk the eggs and sugar together for a few minutes until the mixture is frothy and slightly thickened.
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Whisk the warm chocolate-butter mixture into the egg-sugar mixture until fully combined and smooth.
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Sift the flour into the batter and whisk until no streaks of flour remain.
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Divide the batter evenly among the prepared ramekins, filling each to about three-quarters full.
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Chill the filled ramekins in the refrigerator for at least one hour and up to 48 hours. Chilling helps set the exterior so the centre stays molten when baked.
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When you’re ready to bake, preheat the oven to 180°C (350°F).
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Bake the cakes for 10–15 minutes depending on how cold they are and how your oven runs. The tops should be domed and slightly cracked; the centres should still be soft.
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Allow the ramekins to cool until comfortable to touch, then invert each cake carefully onto a serving plate or serve them straight from the ramekin.
Notes
This recipe yields four individual cakes. Halve the ingredients for two cakes or double them for eight. If you don’t have caster sugar, pulse regular granulated sugar briefly in a blender to make it finer. Baking time can vary depending on oven temperature, ramekin size and how long the batter was chilled; check one ramekin first if you’re unsure. The outer sponge should be set while the centre remains molten. The test cake is yours to enjoy.
The cake is simply gorgeous: a rich, decadent sponge with just the right amount of sweetness. I recommend baking one test ramekin the first time you try this recipe so you can determine the ideal bake time for your oven and chilled batter. That trial cake is, naturally, yours to eat.
Happy New Year, everyone—wishing you a year filled with love, cheer and lots of baking!
PS: Is it unreasonable to consider a resolution to lose weight when you run a baking and desserts blog? I’ll think about it… maybe after dessert.
Happy baking!