Molten Lava Cake Recipe

Preheat and prepare ramekins

Preheat oven to 200°C (390°F). Generously butter four 6-oz (180 ml) ramekins and dust the insides with cocoa powder, tapping out excess. Place ramekins on a baking sheet.

Make digestive crumb layer

Pulse digestive biscuits in a food processor until fine crumbs form. Mix crumbs with 45 g melted butter until evenly combined. Press about 1.5 tbsp (approx. 25 g) of the crumb mixture into the bottom of each ramekin to form a thin layer. Chill in refrigerator while preparing batter so layer firms.

In a heatproof bowl set over (but not touching) simmering water, combine chopped bittersweet chocolate (150 g) and 115 g butter. Stir occasionally until fully melted and smooth. Remove from heat and let cool 2–3 minutes.

Whisk in granulated sugar (150 g) into the slightly cooled chocolate mixture until combined. Add eggs (2) one at a time, whisking briskly after each addition until the mixture is glossy. Stir in 1 tsp vanilla extract.

Sift in all-purpose flour (60 g), unsweetened cocoa powder (15 g) and a pinch of salt. Fold gently with a spatula just until no streaks of flour remain; avoid overmixing. The batter should be thick and spoonable.

Divide about two-thirds of the batter evenly among the four prepared ramekins, spooning it over the chilled biscuit layer to cover it completely (approx. 2/3 batter per ramekin).

Place a 15 g piece of dark chocolate or a small round of ganache (total 60 g divided into four) in the center of each ramekin, slightly pressing it into the batter so it sits beneath the surface but is still covered. Top each with the remaining batter, leaving about 1/2 cm gap to rim so cake can rise.

Smooth tops lightly. If desired, chill assembled ramekins 10–15 minutes to help maintain molten centers during baking (optional).

Bake on the middle rack at 200°C (390°F) for 10–12 minutes. The edges should be set and slightly cracked while the center remains soft and jiggly. Exact time depends on oven and ramekin size: 10 minutes will yield very molten centers; 12 minutes will be slightly more set.

Remove from oven and let cakes rest in ramekins for 1 minute. Run a thin knife around the edge of each ramekin to loosen, then carefully invert each cake onto a small plate. Serve immediately.

Scoop or place one scoop each of the mixed ice cream (use 4 scoops total, approx. 400 ml) adjacent to or on top of the warm molten cake as desired. If using pre-scooped counts, place 1 scoop per serving.

Drizzle about 30 ml chocolate sauce and 30 ml caramel sauce over each cake and ice cream (adjust to taste). Sprinkle toasted chopped nuts (optional) over the ice cream for texture and garnish with a mint leaf.

Serve immediately so the cake is warm and molten while the ice cream is cold, creating the intended contrast.