Gordon Ramsay’s chocolate lava cake is a decadent dessert made with dark chocolate, butter, sugar, flour, and eggs. Baked just long enough to set the outside while keeping the center molten, it combines the best of cake and hot fudge in a single bite. When you cut into it, warm chocolate flows out like lava—hence the name.
100g (3.5 oz) dark chocolate (70%), chopped
100g (7 tablespoons) unsalted butter, plus extra for greasing
2 large eggs
2 large egg yolks
60g (¼ cup) granulated sugar
30g (¼ cup) all-purpose flour, sifted
Pinch of salt
Butter and cocoa powder, for preparing ramekins
Icing sugar, for dusting
Fresh berries or mint leaves
Vanilla ice cream or whipped cream
Preheat the oven: Set to 200°C (390°F). Grease four ramekins with butter and dust lightly with cocoa powder. Place on a baking tray.
Melt chocolate and butter: In a heatproof bowl over simmering water, melt the chocolate and butter together. Stir until smooth, then remove from heat and let cool slightly.
Whisk eggs and sugar: In a separate bowl, whisk the eggs, egg yolks, and sugar together until pale and slightly thickened.
Combine chocolate and egg mixture: Slowly pour the melted chocolate mixture into the eggs, whisking constantly to avoid scrambling.
Add flour and salt: Gently fold in the sifted flour and salt until just combined. Don’t overmix.
Divide into ramekins: Spoon the batter evenly into the prepared ramekins.
Bake the cakes: Bake for 10–12 minutes. The edges should be set, but the centers will still look slightly soft. Don’t overbake.
Rest briefly and serve: Let the cakes rest for 1 minute, then run a knife around the edges and invert onto serving plates.
Add toppings and enjoy: Dust with powdered sugar and serve with berries or a scoop of ice cream.
Find it online: https://gordonramsayeats.com/gordon-ramsay-chocolate-lava-cake/