Jul 09 2026
Restaurants›Hudson & Co.›Molten Lava Cake Recipe

Molten Lava Cake Recipe

Inspired by Hudson & Co.
Time1h 30m
Serves4

Pistachio Gelato, Fresh Berry Compote

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Ingredients

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Molten Lava Cake

Pistachio Gelato

Fresh Berry Compote

Method

Molten Lava Cake

  1. 1

    Preheat the Oven

    Preheat your oven to 200°C (400°F) and grease four ramekins with butter, then dust with flour.

  2. 2

    Melt Chocolate and Butter

    In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave until smooth. Stir occasionally to ensure even melting.

  3. 3

    Mix Wet Ingredients

    In a separate bowl, whisk together the granulated sugar, eggs, and egg yolks until well combined and slightly frothy.

  4. 4

    Combine Mixtures

    Slowly pour the melted chocolate and butter mixture into the egg mixture, and stir to combine. Add the vanilla extract and a pinch of salt.

  5. 5

    Add Flour

    Sift the all-purpose flour over the mixture and fold gently until just combined, being careful not to overmix.

  6. 6

    Fill Ramekins

    Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.

  7. 7

    Bake

    Bake in the preheated oven for about 12-14 minutes, or until the edges are firm but the center is still soft.

  8. 8

    Cool and Serve

    Let the cakes cool for 1 minute, then carefully invert onto plates. Serve immediately with a scoop of pistachio gelato and fresh berry compote.

Pistachio Gelato

  1. 9

    Prepare Pistachios

    In a food processor, blend the unsalted pistachios until finely ground.

  2. 10

    Make Ice Cream Base

    In a saucepan, combine the milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.

  3. 11

    Temper Egg Yolks

    In a bowl, whisk the egg yolks. Gradually add a little bit of the hot milk mixture to the yolks to temper them, whisking constantly. Then, pour the tempered yolk mixture back into the saucepan.

  4. 12

    Thicken the Base

    Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.

  5. 13

    Chill and Churn

    Remove from heat and stir in the ground pistachios. Allow the mixture to cool, then refrigerate for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions.

  6. 14

    Freeze

    Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.

Fresh Berry Compote

  1. 15

    Prepare Berries

    In a medium saucepan, combine the mixed fresh berries (such as strawberries, blueberries, and raspberries).

  2. 16

    Add Sugar and Lemon Juice

    Add the granulated sugar and lemon juice to the berries. Stir gently to combine.

  3. 17

    Cook Compote

    Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries have released their juices and the mixture has thickened slightly.

  4. 18

    Cool and Serve

    Remove from heat and let the compote cool slightly before serving over the molten lava cake and pistachio gelato.

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