Chocolate Lava Cakes with Nougat Ice Cream

The perfect small-batch dessert, these chocolate treats are beautifully complemented by a nougat ice cream.


Serves 4

Preparation Time

Cook time

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Cook's NoteMakes 3 large or 4 smaller portions.
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For the chocolate lava cakes:

  • 1 Tbsp. good-quality cocoa, plus extra for dusting
  • 200g dark chocolate, chopped
  • 200g butter, chopped
  • 4 free-range eggs, whole
  • 4 free-range egg yolks
  • 1 Tbsp. vanilla extract
  • 100g caster sugar
  • 50g flour
  • Extra chocolate for middle

For the nougat ice cream:

  • 150g macadamia nougat
  • Vanilla ice cream


Preheat the oven to 200°C.

Grease four Le Creuset Heart-Shaped Ramekins and dust with cocoa powder.

Melt the chocolate and butter in a glass bowl set over a pan of simmering water. Cool for 10 minutes. Whisk all the eggs and sugar until creamy. Stir in the vanilla extract and the chocolate mixture. Sift in the flour and cocoa and fold in. Half-fill the ramekins with batter, then add a cube of chocolate to each ramekin and add more batter until they are two-thirds full. Bake for 15–20 minutes, or until the tops spring back when gently touched.

To make the ice cream, chop 150g macadamia nougat into small chunks, fold through a good quality vanilla bean ice-cream and place back in the freezer until set and ready to scoop and serve with the chocolate fondant.