Chocolate Lava Cakes

If you want to go ultra chef-fy on garnishing this lava cake: Cook down 2 cups pomegranate juice and 1 cup port over high heat until syrupy and brush on the plate. Very sexy!

Yield: Makes 6 large, 8 medium or 12 small cakes.


  • 1/3 cup tbsp butter, unsalted, room temperature
  • 1/3 cup sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1/3 cup flour
  • Pinch allspice
  • Pinch cayenne
  • ¼ tsp. Maldon salt
  • 8.5-ounces dark chocolate, melted
  • Small pieces of dark chocolate, to put into the centre of each cake
  • Butter, for greasing the pans
  • White granular sugar, for coating the pans
  • Icing sugar, for garnishing
  • 1 mango, cut into strips, for garnishing (optional)
  • Ice cream, for serving (optional)


  • Preheat oven to 400 degrees F.
  • Note: Size of cakes depends on size desired. Use ¾ cup ramekins for 6 large cakes, standard muffin pan for 8 medium cakes and mini ramekins or muffin pans for 12 small cakes.
  • Grease pans with butter. Coat pans with sugar. Set aside.
  • Melt chocolate in double boiler. Stir in Maldon salt to melted chocolate. Set aside.
  • Using electric hand mixer or stand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating to incorporate after each addition. Stir in vanilla.
  • Sift flour and spices. Add flour mixture to creamed mixture. Beat to just combine.
  • Add melted chocolate. Blend to combine.
  • Fill batter ¾ full into baking cups. Add a piece of chocolate (about the size of a dime) into the centre each cake.
  • Bake for 8 to 10 minutes (baking time depends on size of cups). Cakes should still feel soft in the centre. Let cool for 5 to 10 minutes.  With paring knife, loosen cakes, if needed. Invert cakes onto bottom of baking sheet or cutting board.
  • Transfer to plate. Dust with icing sugar. Serve warm with mango slices and/or a scoop of ice cream.