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Chocolate Lava Cakes

These luxurious lava cakes are perfect for a special occasion pudding. Imagine individual  decadent dark chocolate cakes hiding irresistible molten chocolate centres… pure chocolate heaven.

Chocolatier’s Tip

The rose petals add a beautiful burst of colour and subtle floral fragrance. You can, of course, omit them, if wished.

2 people


  • 60 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
  • 30 g butter
  • 20 g caster sugar
  • 2 large eggs
  • 2 level tbsp plain flour
  • Pinch of fine sea salt or rock salt
  • 2 squares of Lindt EXCELLENCE 70% Cocoa Dark Chocolate (for the molten centre)
  • To serve:
  • Whipped cream, ice cream or yoghurt
  • Fresh raspberries
  • Edible dried rose petals (see Tip)


Step 1.

Preheat your oven to 190C/170 Fan. Spray 2 x 175ml / 6 oz dariole moulds or 2 sections of a deep silicone mould tray with spray oil. Set aside.

Step 2.

Place the 60 g of chopped chocolate with the butter in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth (alternatively melt together in a microwave in gradual increments). Remove from the heat.

Step 3.

Whisk in the sugar and eggs, followed by the flour and salt.

Step 4.

Add 2 tbsp of the chocolate mixture into each of the prepared moulds. Top each with a square of chocolate. Divide the remaining mix over the chocolate squares to cover.

Step 5.

Bake in the preheated oven for 10 - 12 minutes or until risen and the top is cooked.

Step 6.

Leave to stand for 3 minutes.

Step 7.

Place a plate over the dariole moulds/ silicone tray and turn the cakes out - take care as they will be hot.

Step 8.

Serve immediately with your choice of whipped cream, ice cream or yoghurt, fresh berries and edible dried rose petals, if wished.


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