Add a little lava to your life with these yummy chocolate lava cakes. The best bit is how simple they are to make!


  • 200g dark (70% cocoa) chocolate, finely chopped
  • 200g unsalted butter, chopped, plus extra, to grease
  • Cocoa powder, to dust
  • 4 eggs
  • 4 egg yolks
  • 100g (1/2 cup) caster sugar
  • 50g plain flour
  • 15g cocoa powder, extra


  • 600g frozen raspberries, thawed
  • 215g (1 cup) caster sugar
  • 100ml water
  • 1 1/2 teaspoons lemon juice
  • 1 egg white


  • Step 1
    For sorbet, process berries in a food processor until smooth. Strain through a fine sieve into a bowl, pushing mixture through with the back of a spoon. Discard seeds. Place sugar and water in a saucepan.

  • Step 2
    Cook, stirring, over medium heat for 3 minutes or until sugar dissolves. Bring to boil. Simmer for 2 minutes or until thickened. Cool. Stir syrup and juice into puree. Pour into a tray. Freeze for 2 hours until almost frozen.

  • Step 3
    Use a spoon to break up frozen puree. Process until just smooth. With motor running, slowly add egg white until combined and glossy. Spoon into an airtight container and freeze for 6-8 hours or until set.

  • Step 4
    Place chocolate and butter in a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch the water). Cook, stirring with a metal spoon, until smooth. Cool slightly. Lightly grease six 180ml dariole moulds with butter. Dust lightly with cocoa.

  • Step 5
    Use a balloon whisk to whisk eggs, yolks and sugar in a bowl until sugar dissolves. Stir in chocolate mixture. Sift over flour and cocoa. Fold until combined. Divide among moulds, filling to three-quarters full. Place in fridge, uncovered, for 1-2 hours or until chilled.

  • Step 6
    Preheat oven to 220C/200C fan forced. Place puddings on a baking tray. Bake for 12 minutes or until puffed and just set (centre should wobble slightly). Stand for 1 minute. Carefully turn puddings onto serving plates. Dust with cocoa. Serve with scoops of sorbet.


To make the sorbet glossy and smooth, process the mixture again after freezing for the second time.

Get ahead: Make the puddings to the end of Step 5. Store, uncovered, in the fridge for up to 8 hours, then continue with the recipe when ready.

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