• Bosch corporate

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Molten Lava Chocolate Cake with Raspberry Sauce

Makes about 6-8 3inch Ramekins


  • 125g Semi Sweet/Bitter Sweet Chocolate Chips/Covertures (50% cocoa)
  • 100g Unsalted Butter
  • 50g Plain Flour
  • 3 no Eggs
  • 3 no Egg Yolks
  • 1 tsp Vanilla Extract
  • 2 tbsp Base Coffee liqueur (Kahlua) or 1 tsp Instant Coffee Powder (optional)


Preheat oven to 180°C. Butter 12 small ramekins (100ml size).
Bring a small pot of water to boil, set up a hot water bath. Place a MaxxxiMUM kitchen machine mixing bowl above the hot water. Add the chocolate chips and melt together with butter until smooth. Remove from heat and allow cooling for 5 to 10 minutes.
In the same MaxxiMUM mixing bowl, add flour and sugar to chocolate/butter sauce. Beat the mixture at speed 4 and gradually stir in the eggs and yolks until smooth. Add vanilla and coffee liqueur/instant coffee, and mix until combined. Divide the batter evenly among the ramekins.
Transfer ramekins to a baking tray and bake for 4 minutes. Serve the cake direct in ramekins or invert to unmold by scrapping the sides with a palette knife. Compliment cake with vanilla ice cream and raspberries.
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