Whittakers Chocolate Lava Cake

with Mint, Fresh Raspberries and Vanilla Ice Cream

Ingredients

Lava Cake

• 100 g Whittakers dark chocolate (72%)
• 100 g butter
• 2 whole eggs
• 2 egg yolks
• 50 g caster sugar
• 30 g plain flour
• Pinch of salt
• Butter (for greasing ramekins)
• Cocoa powder or flour (for dusting ramekins)

Garnish

• Vanilla ice cream
• Fresh raspberries
• Fresh mint leaves
• Icing sugar (for dusting)

Method

Prepare the Ramekins

1. Preheat oven to 200°C / 390°F
2. Lightly butter two ramekins
3. Dust with cocoa powder or flour and tap out excess

Melt the Chocolate

1. Place chocolate and butter in a heatproof bowl
2. Melt gently over simmering water or in the microwave in short bursts (to prevent burning)
3. Stir until smooth

Whisk the Eggs

1. In a mixing bowl whisk eggs, egg yolks and caster sugar
2. Whisk for 30-45 seconds until slightly pale and lightly thickened

Combine the Batter

1. Slowly pour the melted chocolate mixture into the egg mixture while stirring
2. Mix until smooth and glossy
3. Fold in flour and salt until just combined

Fill the Ramekins

1. Divide the batter evenly between ramekins
2. Fill about 3/4 full

Bake the Cakes

1. Place ramekins on a baking tray
2. Bake for 9-11 minutes - the edges should be firm while the centre remains slightly soft

Unmould the Cakes

1. Allow cakes to rest for 1 minute
2. Run a knife gently around the edge if needed
3. Carefully invert onto serving plates

Serve

1. Dust lightly with icing sugar
2. Add a scoop of vanilla ice cream
3. Garnish with fresh raspberries and mint
4. Serve immediately while the centre remains molten