Taal Choco Lava Recipe

Prepare oven and molds

Preheat oven to 200°C (390°F). Generously grease six 6-ounce (180 ml) ramekins or fairy-cake tins with 10 g butter, then dust with 10 g flour, tapping out excess. Place ramekins on a baking tray.

Melt chocolate and butter

Combine 200 g chopped bittersweet chocolate and 150 g unsalted butter in a heatproof bowl set over barely simmering water (double boiler) or microwave in 20-second bursts, stirring between, until smooth. Remove from heat and let cool for 2–3 minutes.

Whisk eggs and sugar

In a separate mixing bowl, whisk 3 whole eggs, 1 egg yolk and 120 g granulated sugar vigorously until pale, slightly thickened and ribbon-like, about 2–3 minutes by hand or 1–1.5 minutes with an electric mixer. Stir in 1 tsp vanilla extract.

Combine chocolate and eggs

Temper the egg mixture by folding about one-third of the melted chocolate-butter into the whisked eggs to loosen, then gently fold remaining chocolate into the eggs until a homogeneous batter forms. Be gentle to retain some air.

Fold dry ingredients

Sift together 50 g all-purpose flour, 15 g unsweetened cocoa powder and 1 tsp fine salt. Fold the dry mix into the chocolate-egg mixture in two additions, folding just until incorporated and no streaks remain. Do not overmix.

If using frozen ganache disks or chocolate pieces (100 g total), prepare them now. For an extra molten core, form 12 small 1-tablespoon disks by freezing spoonfuls of ganache on parchment, or use solid chocolate pieces chilled in the freezer for 10–15 minutes so they remain intact during assembly.

Spoon batter into prepared ramekins until they are three-quarters full (about 90–100 g batter per ramekin). If using a ganache disk or chocolate piece, push one chilled disk/piece into the center of each filled ramekin so it sits covered by batter. Smooth the top lightly.

Bake immediately in the preheated 200°C (390°F) oven for 10–12 minutes for a soft molten center. Timing notes: 10 minutes yields a very runny center; 11–12 minutes yields a slightly set but still molten core. Edges should be set and slightly puffed but the center still jiggles when gently shaken.

Remove from oven and let ramekins rest 1 minute on the tray, then carefully run a small knife around the edges to release. Invert each ramekin onto a serving plate; tap gently to release the cake. If cakes stick, invert back into ramekin and loosen further, then invert again.

If making an optional cream-chocolate drizzle: heat 60 ml heavy cream until just simmering, pour over 30 g chopped extra chocolate in a small bowl, let sit 1 minute, then whisk until smooth to make a loose ganache. Transfer to a spoon or piping bag for drizzling.

Generously sprinkle 60 g chopped roasted pistachios over the top of each inverted cake, letting some fall onto the plate. Drizzle with the warm ganache or extra melted chocolate if using. Dust lightly with powdered sugar (10 g) if desired.

Serve immediately while the molten center is warm. Recommend one cake per person.