A delicious and decadent treat for the tastebuds.


  • 100g dark chocolate

  • ¼ cup plain flour, sifted

  • 2 eggs

  • ½ cup caster sugar

  • 1 Tbls Anathoth Farm Boysenberry Jam

  • 100g butter

  • 1 tsp vanilla extract

  • Spray oil

  • Clotted cream (optional)

  • Cocoa powder (optional)


  • 1.

    Preheat oven to 170 degrees celsius, fan forced.

  • 2.

    In a small pot over low heat melt the butter and chocolate.

  • 3.

    Stir till thoroughly melted and well combined. Allow to cool for 10 minutes.

  • 4.

    In mixing bowl beat the eggs, sugar and vanilla until thick and glossy. Add the chocolate and butter to the egg mix. Then add the jam and flour. Gently mix until well combined.

  • 5.

    Grease four oven proof ramekins with the spray oil. Add 3/4 cup of mixture into each ramekin. 

  • 6.

    Bake for 12 minutes or until there is a crust on top but a slight wobble in the centre. Take out of oven and allow to cool for 10 minutes.

  • 7.

    Simply remove the cake by inverting the ramekin on to the serving dish. Serve immediately with clotted cream and a generous sifting of cocoa powder.

  • Hint:

  • 1.

    Be sure to work quickly when adding the chocolate to the egg mixture or else it may separate the mix. Sifting the flour is a must otherwise you will not achieve the soft lava effect.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 665kj
  • Fat Total 32g
  • Saturated Fat 18g
  • Protein 7g
  • Carbohydrate 91g
  • Sugar 64g
  • Sodium 38mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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