Makes 24 lava cakes

  • 300 cooking chocolate, Fin Carré
  • 300 unsalted butter, Milbona
  • 360brown sugar, Belbake
  • 9 eggs
  • 2 vanilla pods, Belbake
  • 210 all purpose flour, sifted, Rivercote
  • ½ tsp of Himalayan salt, Deluxe



  1. Place the butter and the chocolate in a bowl. Place the bowl in a bain marie and whisk until the ingredients are melted.
  2. When the ingredients are melted, carefully remove the bowl from the heat for 5-10 minutes until the mixture cools slightly.
  3. Add the brown sugar and vanilla and whisk until smooth.
  4. Then add the eggs one by one, continuing to stir.
  5. Then add the flour little by little, continuing to whisk until the mixture is smooth
  6. Using two soup spoons, share out the mixture in 24 individual silicone baking molds filling ¾ to the top.
  7. Place in a tray and bake in a pre-heated an air oven at 170 degrees Celsius for 10 minutes.
  8. Remove the cakes from the oven and leave for another 5 minutes until they cool a little.
  9. Then remove from the molds and serve with vanilla ice cream.