Chocolate Lava Cake

Join us for our FB LIVE bake-along session on our Facebook page this Sunday, June 28, 2pm (Singapore time) to learn how to make the original molten chocolate lava cake invented by Chef Jean-Georges. In collaboration with Carmen’s Best Singapore, we will also be hosting a giveaway during the live session where TWO LUCKY WINNERS will win 3 pints of premium ice cream each!!! Good luck and see you soon!


(Makes 4 cakes)

170g dark chocolate

115g unsalted butter

2 large eggs

2 egg yolks

60g sugar

Pinch of salt

30g all-purpose flour

More butter for greasing ramekins


4 medium-sized ramekins or muffin tray

Pot of simmering water

Stand/Handheld mixer or Balloon whisk



Oven preheated to 425°F/220°C


  1. Preheat oven to 425°F/220°C and brush insides of ramekins with butter
  2. Place chocolate and butter in a heatproof bowl and melt over a pot of simmering water or in the microwave in 15 second bursts
  3. Meanwhile, whisk eggs, sugar and salt on medium high speed until pale and frothy
  4. Stir in melted chocolate butter mixture, then fold in sifted flour
  5. Pour batter equally into the ramekins
  6. Bake for 10 minutes or until the top of the cake is cooked, the sides are raised but the center is still sunken
  7. Remove from oven, let cool for 1 minute then use a knife to release the sides of the cake from the ramekin
  8. Overturn the ramekin onto a plate and remove ramekin
  9. Dust with sifted powdered sugar, top with ice cream and enjoy immediately!

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