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Liquid Centered Choc Cake and Custard

Taste this gorgeous recipe for yourself! 


  • The Custard

  • 250ml milk

  • 250ml cream

  • 6 egg yolks

  • 125g caster sugar

  • 1/2 vanilla bean

  • The Choc Cake

  • 250g bitter chocolate (at least 70%)

  • 250g butter

  • 5 eggs

  • 5 egg yolks

  • 125g sugar

  • 50g plain flour


  • The Custard:

  • 1.

    Place yolks and sugar into a saucepan and whisk together.

  • 2.

    Scrape the vanilla bean’s centre and add along with the milk and cream.

  • 3.

    Place on a medium heat stirring with a wooden spoon and gently cook until silky and the mixture coats the back off the spoon.

  • 4.

    Once cooked chill it down, it will keep for about 3 days in the fridge.

  • The Choc Cake:

  • 1.

    Your first job is to line some metal moulds with baking paper and put onto a lined tray.

  • 2.

    Place a wide based pan 1/3 full of water on the stove.

  • 3.

    Put chocolate in a stainless bowl and melt over the simmering water.

  • 4.

    Whilst chocolate is melting put the eggs, yolks and sugar into the mixer and whisk until fluffy and holds a figure 8 on the surface.

  • 5.

    Once chocolate is melted, take off the heat and stir the butter through.

  • 6.

    Pour 1/3 of the egg mix into the chocolate and fold through, repeat this twice more. Once everything is mixed together, sift in the flour and fold through.

  • 7.

    Pour the mix into the moulds, just under the lip.

  • 8.

    Put into the freezer straight away.

  • 9.

    Once frozen, the cakes are then placed into a 180oc oven for about 15 mins.

  • 10.

    The cakes should rise up and be firm on the sides and soft in the middle.

  • 11.

    When cooked, carefully remove the moulds and paper.

  • 12.

    Put onto a plate and zest some orange rind over the top, scatter some dried berries around and dust with cocoa powder.

  • 13.

    Serve a jar of custard on the side.

  • 14.

    Cakes will last for at least a month in the freezer.

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