Chocolate lava cakes with molten ganache

 Dropping a ball of ganache into the batter not only makes this recipe foolproof, but it also makes it better – because of melted chocolate trumps raw batter any day of the week, and twice on Valentine's Day! This recipe makes more ganache than you'll need, but I don't think you need me to tell you what to do with the leftovers (hint: it involves a spoon and your mouth).

INGREDIENTS

For the chocolate ganache

• 100g dark chocolate
• 10g butter
• 2 tbsp cream

For the cake batter

• 200g dark chocolate
• 100g unsalted butter, plus extra to grease molds
• 2 eggs, at room temperature
• 2 egg yolks, at room temperature
• 110g castor sugar
• 2 tbsp flour

To serve

• ice-cream or cream
• icing sugar or cocoa, for dusting
• strawberries, optional decoration

• METHOD

  For the ganache

• 1. 1    Place chocolate, butter, and cream in a microwave-proof bowl. Microwave on high for 3 x 30-second bursts, stirring between bursts.
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• 1. 2   Cover the bowl with a plate and stand for 5 minutes, then stir vigorously until the chocolate is melted and smooth.
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  3. 3    Place the bowl in the fridge for 4 hours. Do not be tempted to shortcut it by freezing it! To speed things up, transfer the mix into a shallow dish.

  1. For the lava cakes

  1. 1     Preheat oven to 200C (180C fan-forced).
  2. 2     Place chocolate and butter in a bowl. Microwave in 30-second bursts, stirring in between. Stir well to combine melted butter and chocolate and leave to cool for 5 minutes.
  3. 3     Meanwhile, generously grease 4 x 170ml dariole or pudding moulds* with butter then dust with cocoa powder.
  4. 4     In a separate bowl, whisk together the eggs, egg yolks and sugar.
  5. 5      Add the melted chocolate mixture and mix until combined.
  6. 6      Add flour and fold through until just combined. Do not over mix.
  7. 7      Pour or scoop the batter into prepared moulds until it reaches one-third of the way up.
  8. 8      Place one heaped teaspoon of ganache into middle of the batter. Top with more batter until it reaches 1.5cm from the top rim. Repeat for remaining moulds.
  9. 9      Place the moulds on an oven tray and bake for 20 minutes, or until the pudding tops spring back when gently touched. Stand for 2 minutes, then turn onto a plate. Tap base then gently remove each module
  10. 10     Serve with ice-cream or cream, dusted with icing sugar or cocoa, and strawberries for decorations.
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