A crowd-pleasing dessert sensation of gooey warm chocolate oozing from chocolate lava cake.


  • 50g butter, softened
  • 3/4 cup caster sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 2 eggs
  • 3/4 cup plain flour
  • 1 teaspoon baking powder
  • 1/2 cup almond meal
  • 1 tablespoon NESTLÉ BAKERS’ CHOICE Cocoa
  • 100g dark chocolate, melted
  • NESTLÉ BAKERS’ CHOICE Cocoa, to serve
  • Vanilla ice-cream, to serve


  • 3 cups fresh raspberries or frozen raspberries
  • 1/4 cup icing sugar mixture, sifted
  • 2 tablespoons orange liqueur


  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round (base) springform pan. Line base and side with baking paper (see Notes).

  • Step 2
    Using an electric mixer, beat butter, sugar, vanilla and 1 tablespoon of the milk until thick and pale. Add eggs, 1 at a time, beating until combined. Add fl our, baking powder, almond meal, cocoa and remaining milk. Beat until just combined. Add melted chocolate. Beat to combine. Pour mixture into prepared pan.

  • Step 3
    Bake for 30 to 35 minutes or until top of cake is firm, but wobbles slightly in the centre. Cool in pan for 30 minutes.

  • Step 4
    Meanwhile, make Raspberry sauce; Mash raspberries in a bowl. Transfer to a saucepan over medium-high heat. Stir in icing sugar until combined. Bring to the boil. Boil, stirring constantly, for 2 minutes or until thickened slightly. Strain. Stir in liqueur.

  • Step 5
    Carefully transfer cake to a plate (base of cake will be quite wobbly). Dust well with cocoa powder. Serve with vanilla ice-cream and raspberry sauce.


If possible, turn the base of the springform pan over before lining to make it easier to slide the cake onto a serving plate. Not all springform pans let you do this.

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