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Preparation time
Total time
4 portion(s)
  • TM 5
published: 2016/01/30
changed: 2016/01/30


  • 80 g unsalted butter
  • 200 g Dark Chocolate 70 %
  • 80 g almond meal
  • 20 g Coconut sugar
  • 2 Egg Whites at room temp
  • 4 cubes dark chocolate 70%, (Extra or 6 choc buttons)
  • 1 dark chocolate 70%, (Extra for Chocolate curls)
  • 12 strawberries, (halved)
  • 1 tablespoon icing sugar
  • 10 g water
  • 4 strawberries, (Extra - whole)

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Recipe's preparation

    Dark Chocolate Lava Cakes
  1. Preheat oven to 180 degrees.


    Place butter and chocolate in the TM bowl.  Melt 3.5mins/50 degrees/Sp1.  Set aside.


    Without cleaning the bowl add 2 eggs and sugar - then mix for 20sec/Sp5.


    Add melted chocolate mixture and the flour and mix for 30sec/Sp5. Stop haldway and scrape down the bowl.  Continue to mix till the end.


    Spoon mixture evenly into 4 slightly greased and floured Ramkins - poke a cube of chocolate into the centre of each until just covered with mixture (about half way).


    Place into freezer for 10 minutes until set.  Turn oven down to

    160 degrees and then bake lava cakes for 15 minutes or until just set on the outside and gooey on the inside.


    In the meantime make chocolate curls and berry compote.


    Chocolate Curls - Using a potato peeler run down the back of a room temperature chocolate bar to create curls (small).  You know what they say - too much of a good thing!


    For Decoration - Place reserved whole strawberries one at a time on a plate and press down gently with the palm of your hand to create a heart shape.  Gently cut out the stalk from the top in a "v" shape to finish off the perfect heart.  Set aside. 


    Compote - place halved strawberries into TM bowl with icing sugar and water.  Cook for 2 mins/90 degrees/Sp1.5.  Set aside.


    Turn lava cake onto plate and dust with icing sugar.  Spoon strawberries gently on the side of the cake and around the plate. Sprinkle with chocolate curls and add the heart shaped strawberry on top.  Lightly dust with icing sugar.


Variation - you can use White Chocolate if preferred.

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Dark Chocolate Lava Cakes



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