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Mini chocolate lava cakes

Serves   6
Prep time: 15 mins
Cooking time: 5-6 mins

The ultimate decadent and warming winter dessert, these chocolate lava cakes are the perfect mini portion that work as well for a quick kid-pleaser as they do a dinner party finale guaranteed to impress your guests! Be sure to serve with a scoop of vanilla ice cream or dollops of whipped cream. 

  • Baking
  • Desserts
  • Chocolate
Mini chocolate lava cakes




  • 170g Pams Finest Dark Chocolate.
  • 6 Tbsp Pams Butter, plus extra for muffin tray.
  • 4 Pams Free Range Eggs (2 full eggs & 2 egg yolks).
  • 1 tsp Pams Vanilla Essence.
  • 6 Tbsp Pams White Sugar, plus extra for muffin tray.
  • ¼ cup Pams Flour.
  • 1 Tbsp Pams Icing Sugar, to serve (optional).


  1. Preheat the oven to 220°C. Prepare your standard-size muffin tray by generously greasing 6 of the muffin cups with butter and dust with sugar. 
  2. Place the chocolate and butter in a large heat-proof bowl set over a pot of simmering water. Whisk occasionally until melted and smooth. Set aside. 
  3. Add the eggs, vanilla essence and sugar to a medium mixing bowl and whisk until thick, foamy and pale. Add the flour and whisk vigorously until fully combined. 
  4. Add the melted chocolate to the egg mixture and fold gently to combine. 
  5. Divide the mixture evenly between the prepared muffin cups and bake in the oven for 5-6 minutes. 
  6. Remove from the oven and leave to cool for 1 minute. Use a butter knife to gently loosen the cakes from the muffin tin. Place a flat chopping board over the muffin tray and, using oven mitts or a tea towel, carefully flip the muffin tray upside down. Gently lift the tin and the cakes will come out. 
  7. Transfer the cakes to serving plates, dust with icing sugar and serve immediately! 

Top tips: These lava cakes are deliberately undercooked to have a gorgeously gooey ‘lava’ centre but are just as delicious fully cooked!