Belgian Chocolate Lava Cake with Vanilla Ice Cream

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A warm chocolate fondant with a molten center, the sort of crowd-pleasing dessert found on many Belgian brasserie menus.

Serves: 4 people

Preparation time: 15 min

Ingredients

• dark chocolate, chopped – 5 oz
• unsalted butter – 1/2 cup
• eggs – 2
• egg yolks – 2
• granulated sugar – 1/3 cup
• all-purpose flour – 1/4 cup
• salt – 1 pinch
• butter for the ramekins – 1 tbsp
• cocoa powder for dusting – 1 tbsp
• vanilla ice cream – 4 scoops

Method

1. Heat the oven to 200°C/390°F. Butter four ramekins and dust them with cocoa powder.
2. Melt the chocolate and butter together over gently simmering water until smooth.
3. In a separate bowl whisk the eggs, egg yolks and sugar until slightly thickened. Fold in the melted chocolate mixture, then add the flour and salt.
4. Divide the batter between the ramekins and bake for 9 to 11 minutes, until the edges are set but the centers still feel soft.
5. Turn out carefully and serve warm with vanilla ice cream.